Summery Veggie-Lentil Soup (Meat Optional)

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Total Time
40mins
Prep
10 mins
Cook
30 mins

I was trying to find a lentil soup that wasn’t so thick and heavy, so I came up with this one. It's a bit lighter for the summer, but still very healthy! You can leave out the meat and switch to vegetable broth to make it vegetarian.

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Ingredients

Nutrition

Directions

  1. Heat oil in dutch oven or stockpot over medium. Add chopped onion and sauté until just softened.
  2. Add carrot and cook a few more minutes.
  3. Add chicken stock and zucchini, bring to a simmer. Meanwhile, add turmeric, Sazon, and salt & pepper.
  4. Let simmer for 5-10 minutes, or until veggies are just tender. Add lentils and chicken. Allow to heat through for a minute or two.
  5. Take off heat, stir in lemon juice and cilantro. Adjust seasoning and serve.
  6. ***NOTES*** I drain the lentils but don’t rinse them – they thicken the soup a bit.
  7. I typically just buy a rotisserie chicken from the market and add the trimmed meat from that. It gives the soup a nice slow-roasted flavor.
  8. I love cilantro so I add a ton, but you could dial it down or add parsley instead. FRESH herbs is really the way to go, they taste so much better!