Luscious Lentil Soup with Lemon and Cumin

Nothing beats a hearty and flavorful soup on a chilly evening, and this lentil soup with lemon and cumin will definitely warm you up from the inside out. Made with simple ingredients, this soup is not only delicious but also packed with protein and fiber, making it a perfect meal for vegetarians and meat-lovers alike.

Ingredients:

• 1 cup dried brown lentils, rinsed and drained
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 4 cups vegetable broth
• 1 lemon, juiced and zested
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes or until onions are translucent.
2. Add cumin and sauté for 1-2 minutes more or until fragrant.
3. Add lentils, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes or until the lentils are tender.
4. Remove the pot from heat and stir in lemon juice and zest. Taste and adjust seasoning as needed.
5. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
6. Serve hot, garnished with a sprig of parsley and a drizzle of olive oil if desired.

This lentil soup with lemon and cumin is a perfect dish for a cozy night in or a quick and easy lunch. It can be stored in the fridge for up to 5 days or frozen for up to 3 months, making it a great meal prep option. Give it a try and enjoy the delicious and healthy flavors!