Lemony Lentil Soup (One-Pot)

Ingredients

• 1/2 cup Lentils (dry, brown or green)
• 1 tbsp Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• 2 cups Vegetable broth (or chicken broth)
• 1 medium Lemon (zest and juice)
• 1/2 tsp Dried oregano
• 1/4 tsp Ground cumin
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Dice onion and mince garlic. Zest and juice the lemon; chop parsley if using.

2. 2

   Cook (25 minutes): In a one-pot saucepan, heat olive oil over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic, oregano, and cumin for 30 seconds.

3. 3

   Add lentils and broth to the pot. Bring to a simmer, then cook uncovered for 18–20 minutes, stirring occasionally, until lentils are tender and soup has thickened slightly.

4. 4

   Finish: Stir in lemon zest and lemon juice. Season with salt and black pepper. Simmer 1–2 minutes, then turn off heat and stir in parsley (if using).