Is lentil soup with cumin and lemon healthy?

Yes, lentil soup with cumin and lemon is full of plant-based protein, fiber, and minerals. The cumin helps with digestion, while lemon adds vitamin C and freshness. Together, they make the soup both nourishing and energizing. You’ll find similar wellness-focused meals in my healthy soups section on RecipesMouny.com, where simple ingredients deliver real benefits.

Can I make lentil soup with cumin and lemon ahead of time?

Absolutely. This soup keeps well in the refrigerator for up to four days, and the flavor deepens overnight. Just reheat gently and add a splash of water or broth if it feels too thick. For more make-ahead inspiration, browse my meal prep recipes on RecipesMouny.com, where flexible dishes are designed to save time.

What type of lentils work best for this recipe?

Red or yellow lentils are the top choice because they cook quickly and create a smooth texture. If you prefer more bite, green or brown lentils are excellent alternatives, though they need a longer simmer. Both options make a flavorful base when combined with cumin and lemon.

How do I thicken or thin lentil soup with cumin and lemon?

To thicken, let the soup simmer uncovered a little longer or blend part of it for a creamier finish. To thin it, add more stock or water until it reaches the texture you like. These simple adjustments keep the flavor balanced while matching your preference.

5 Things You Need for Lentil Soup with Cumin and Lemon

Name: Lentil Soup with Cumin and Lemon : Bright, Nourishing, and Easy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup red or yellow lentils, rinsed1 medium onion, diced2 garlic cloves, minced1 carrot, diced1 tablespoon olive oil1 teaspoon ground cumin4 cups vegetable or chicken stock2 to 3 tablespoons fresh lemon juiceSalt, to tasteBlack pepper, to tasteFresh parsley or cilantro, chopped (for garnish)

Description

Discover a bright and nourishing lentil soup with cumin and lemon, packed with protein, fresh vegetables, and zesty citrus flavor.

Ingredients

Scale

1 cup red or yellow lentils, rinsed
1 medium onion, diced
2 garlic cloves, minced
1 carrot, diced
1 tablespoon olive oil
1 teaspoon ground cumin
4 cups vegetable or chicken stock
2 to 3 tablespoons fresh lemon juice
Salt, to taste
Black pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Heat olive oil in a pot and sauté onion, garlic, and carrot until soft.
Add ground cumin and cook briefly to release its aroma.
Stir in rinsed lentils, coating them with the spices and aromatics.
Pour in stock, bring to a boil, then reduce to a simmer.
Cook for 20 to 25 minutes, until lentils are tender.
Remove from heat, stir in lemon juice, and season with salt and pepper.
Adjust consistency by adding more stock if needed or blend part of the soup for creaminess.
Serve hot, garnished with parsley or cilantro.

Notes

Use red or yellow lentils for a creamy finish, or green/brown for a chunkier texture. Add spinach or kale near the end for extra nutrients. Toasted cumin seeds or a drizzle of olive oil make a flavorful garnish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 4g
Sodium: 620mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: lentil soup with cumin and lemon, easy lentil soup recipe, healthy lemon lentil soup, cumin lemon soup