Lentil Soup with Lemon and Mint

A hearty and comforting lentil soup, brightened with lemon juice and fresh mint, and subtly spiced with cumin. It's a nutritious and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

320

Level

Easy

Yields

4 servings

Cost

£0.74

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1cupGreen or Brown Lentils(Rinsed thoroughly)

£0.30

6cupsVegetable Broth

£0.75

2tablespoonsOlive Oil

£0.20

1mediumOnion(Diced)

£0.20

2mediumCarrots(Diced)

£0.15

2stalksCelery(Diced)

£0.25

2clovesGarlic(Minced)

£0.10

0.5teaspoonCumin(Ground)

£0.10

0.5teaspoonDried Oregano

£0.10

1Bay Leaf

£0.10

2tablespoonsLemon Juice(Freshly squeezed, to taste)

£0.20

0.3cupFresh Mint(Chopped, plus extra for garnish)

£0.50

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£2.95

£0.74 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2
Add garlic and cumin and cook for 1 minute more, until fragrant.
3
Stir in the rinsed lentils, vegetable broth, dried oregano, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
4
Remove the bay leaf.
5
Stir in the lemon juice and chopped fresh mint. Season with salt and pepper to taste.
6
Serve hot, garnished with extra fresh mint.

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My Notes

Nutrition Information

Nutrition per serving (450g)

320 kcal / 1339 kJ

Carbs

45g

17% of RDA

Fat

13% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a creamier soup, you can use an immersion blender to partially blend the soup before adding the lemon juice and mint.

Adjust the amount of lemon juice to your preference. Start with 2 tablespoons and add more to taste.

This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a creamier soup, you can use an immersion blender to partially blend the soup before adding the lemon juice and mint.

Adjust the amount of lemon juice to your preference. Start with 2 tablespoons and add more to taste.

This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Lentil Soup with Lemon and Mint

Ingredients

The Method