Lentil and Rosemary Soup with Lemon
Hearty lentil soup infused with rosemary and brightened with fresh lemon, perfect for chilly days. This Mediterranean soup recipe (vegan), ready in about 40 minutes, pairs brown lentils, onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup brown lentils
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 1 tsp dried rosemary
- 4 cups chicken or vegetable stock
- 2 tbsp lemon juice
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Instructions
- Step 1: Dice onion, carrots, and celery into 1/4-inch pieces. Mince garlic. Heat 1 tbsp olive oil in a pot over medium heat, then sauté vegetables with rosemary for 5 minutes until softened but not browned.
- Step 2: Add rinsed lentils, stock, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
- Step 3: Remove rosemary sprigs. Stir in lemon juice and season with salt to taste. Serve hot with a sprinkle of fresh parsley.
