A Brief Overview of the Recipe

Red Lentil Soup with Lemon is a hearty and flavorful meal that not only satisfies your taste buds but also offers a healthy serving of nutrients. Inspired by the wonderful Deborah Madison, this version is less brothy than others, allowing for a more concentrated flavor. Moreover, using leftover rice enhances texture and minimizes cleanup, making this dish a convenient yet satisfying choice for busy days.

Essential Ingredients for the Soup

• 1 cup red lentils
• 4 cups vegetable broth or water
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 2 cups spinach (or other greens like kale or chard)
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Leftover rice or farro, for serving
• Yogurt, for garnish

Step-by-Step Preparation Method

To begin with, rinse the red lentils well under cold water until the water runs clear. This simple step removes excess starch and ensures a smoother soup texture. Next, in a large pot, heat a splash of oil over medium heat.

Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, incorporate the minced garlic, cumin, and turmeric, stirring for another minute until fragrant. This is where the magic starts—those spices will elevate your red lentil soup!

Afterward, add the rinsed lentils and mix them well with the onion and garlic. Pour in the vegetable broth or water, bringing everything to a gentle boil. Reduce the heat and let it simmer for about 25-30 minutes, or until the lentils have completely softened. Finally, as a finishing touch, stir in the spinach, lemon juice, and zest, adjusting seasoning with salt and pepper to your liking.

Serving Your Flavorful Lentil Soup

Serving the Red Lentil Soup with Lemon is where creativity flourishes. Ladle the soup into bowls and heap a generous spoonful of leftover rice or farro for a delightful heartiness. Top each bowl with a dollop of yogurt for creaminess and an extra hint of flavor.

This soup pairs exceptionally well with crusty sourdough bread, optionally spread with goat cheese and accompanied by lemon chutney for a unique twist. This harmonious combination will have everyone asking for seconds!