Lentil and Lemon Soup
4 servings
80 minutes
Lentil and lemon soup is a simple yet incredibly aromatic and nutritious recipe rooted in traditional Russian cuisine. The tender red lentils give the dish a velvety texture, while carrots and onions add natural sweetness. Bay leaves and black pepper contribute warm, deep notes that enhance the overall flavor harmony. However, it is the lemon juice that adds a zesty freshness to the soup, making it particularly bright and balanced. This soup not only warms during cold weather but also works wonderfully for a light summer lunch. It can be served with rye bread or herbs to enhance the flavor ensemble. Thanks to its simplicity in preparation, it is perfect for everyday menus while maintaining sophistication and a pleasant citrus note that refreshes the taste buds.
1
Chop the medium-sized onion into small cubes and grate the large carrot on a coarse grater. Sauté the vegetables in olive oil until golden.
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: 1 tablespoon
2
Rinse the lentils, add to the sautéed vegetables. Pour in water (1.5 L). Add celery (using dried leaves), black pepper (5 grains), bay leaf (1 small), salt to taste. Cook until the lentils are done.
- Red lentils: 200 g
- Celery: 8 g
- Black peppercorns: 5 piece
- Bay leaf: 1 piece
3
Add lemon juice (half of a medium lemon). Let it sit for 10 minutes.
- Lemon juice: 2 tablespoons
