SOUPS · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Lemon lentil soup
A warm, lemon-bright pot with green lentils, carrots and cumin.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 cup dry green lentils, picked over and rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, chopped
- 1 tsp ground cumin
- 5 cups water
- 1 lemon, juiced
- ¼ tsp salt, plus more to taste
Make it
- Warm the oil in a large saucepan over medium heat. Add the onion and carrots; cook for 7–9 minutes, stirring, until softened.
- Add garlic and cumin; stir for 30 seconds. Add lentils and water. Bring to a boil, then reduce to a gentle simmer.
- Simmer partly covered for 30–40 minutes, until the lentils are fully tender, adding water if the pot becomes dry.
- Stir in lemon juice and salt. Taste and adjust; serve hot.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Substitution: Use brown lentils; check tenderness rather than relying only on the timer.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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