This vegetarian lentil soup recipe is filled with bright lemony flavors! And bonus, it's protein-packed with the addition of chickpeas and spinach. You're gonna love the Mediterranean vibes in this soup and will definitely have it on repeat - it's a good thing it's perfect for meal prep! In my healthy meal prep cookbook I have an entire chapter dedicated to vegetarian mains (dinner or lunch) that are just as delicious as this one. If you haven't yet preordered my cookbook make sure to do that (link below) and snag the preorder bonuses as well! :) ► PREORDER MY COOKBOOK!!! I would be incredibly grateful if you pre-ordered it here: https://downshiftology.com/cookbook/ ► WATCH COOKBOOK LIVESTREAM + GET SIGNED COPY! If you live in the US, you can also pick up a signed copy of the cookbook here: https://talkshop.live/watch/49fRTBgu7mBM ► GRAB THE PREORDER BONUSES! After you've preordered my cookbook grab your bonuses here: https://woobox.com/86xu2z Sign up for weekly emails (never miss a recipe!): https://mailchi.mp/downshiftology/youtube/ Join the private Facebook group of fellow Downshifters around the world: https://www.facebook.com/groups/downshiftologycommunity/ ► IN THIS VIDEO: Cast Iron Pot: https://amzn.to/3zaRZj3 ► ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG Vitamix Blender: https://amzn.to/2NjFp75 Spiralizer: https://amzn.to/2N37WRy Tea Kettle: http://amzn.to/2uuNSMp Utensil Holder: http://bit.ly/2tVfGaH Flour Jars: https://amzn.to/30UZESn Salt Cellar: https://amzn.to/2UUyK9r Knife Set: http://bit.ly/2tUGzMa White Chef's Knife: https://amzn.to/3rwocy9 Cutting Board: https://amzn.to/2Vskgv9 Magnetic Measuring Spoons: https://amzn.to/2YIeKYT Magnetic Measuring Cups: https://amzn.to/3hAJu6A For everything else I use in my videos, check out the SHOP page on my website: https://downshiftology.com/shop/ ► TIMESTAMPS: 00:00 Intro 00:50 Cookbook sneak peek 01:31 Chop and prep the veggies 03:08 Saute the veggies and simmer the soup 03:30 Rinse the lentils 04:07 Make the lentil soup on the stove 06:10 Meal prep leftovers of the lentil soup 07:22 Taste test ► WHAT I'M WEARING Top (similar): https://bit.ly/3WxTQbY Jeans: http://bit.ly/32Fq7l5 Linen Apron: http://bit.ly/2twA32E The music I use: https://bit.ly/2Ms5nF2 - Great music for YouTubers! Disclaimer: product links may include affiliate links. #lentilsoup #souprecipe #vegetarian

Lemony Lentil & Chickpea Soup

Downshiftology

Recipe organized by AI

Cooking Time 30Min

Lemony Lentil & Chickpea Soup

Lemony Lentil & Chickpea Soup

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Preparing the Ingredients

Dice one medium yellow onion and place it in a bowl.

Dice two ribs of celery and add them to the bowl with the onion.

Peel three garlic cloves and set them aside.

Roughly chop fresh thyme to get two tablespoons.

Roughly chop two packed cups of baby spinach and set aside.

Zest and juice one large lemon. You should have about 1 tablespoon of zest and 3 tablespoons of juice.

Rinse 1.5 cups of red lentils in a fine-mesh sieve and pick over for any debris.

2. Cooking the Soup

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion and celery. Sauté for 4-5 minutes, or until the onion becomes translucent.

Mince the garlic directly into the pot and sauté for another minute until fragrant.

Add the rinsed lentils, vegetable broth, drained chickpeas, fresh thyme, dried oregano, kosher salt, and black pepper to the pot.

Bring the soup to a simmer, then cover the pot and cook for 15 minutes, stirring occasionally.

Stir in the chopped spinach and cook for another 5 to 8 minutes, until the spinach is wilted and the lentils have softened and started to break apart.

Remove the soup from the heat and stir in the fresh lemon juice and lemon zest.

3. Serving and Storing

Serve the soup hot, garnished with more fresh thyme and a sprinkle of black pepper if desired.

For meal prep, let the soup cool and store it in an airtight container. It will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

✍️ Notes

✍️ Notes

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