Lentil-Lemon Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup dried lentils, rinsed
• 2 carrots, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup lemon juice

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring frequently, until the onion is softened and translucent.
2. Add the vegetable broth, lentils, carrots, cumin, oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
3. Stir in the lemon juice and simmer for an additional 5 minutes.
4. Serve hot.

Interesting Facts

• Lentils are an excellent source of plant-based protein and fiber, making them a great addition to any meal.
• Lemon juice adds a bright, fresh flavor to this soup, but it can also be substituted with lime juice for a different twist.
• This soup freezes well, making it a great meal prep option for busy weeks.