I don’t know how your weather is, but here, spring has started out with rain. So this warming but vibrant lemony lentil soup is comforting when you look outside and see the rain coming down.
Even when it isn’t that cold, the rain makes it look cold!
I find lentils with their more mushy texture need something to cut through the texture, which is why I love the lemon juice in this recipe. Adding the zest on top to garnish also helps, along with the clean fresh parsley. Those flavors will make it feel like spring, even if outdoors doesn’t give that impression!
I used 3 juicy lemons from my trees in this recipe. They are Meyer lemons so have a more delicate flavor. What is good about this recipe is that you add the juice near the end, so add the juice of one lemon at a time and taste it to see how much is needed. With the typical Eureka lemons, you may need less – but don’t be shy. It does do best with a good amount!
Lentils are a good source of vegetable protein and also fiber.
Here are the nutritional facts per serving. This recipe makes approx 4 servings.
If you prefer curry and spices with your lentils, try this curried lentil recipe instead.
Hope you get some spring sunny weather soon.