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lemon tahini lentil soup

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My vegan version of comforting chicken soup is lemony,  soothing and just plain yummy. Family and lunchbox-friendly, you’ll get through a batch of this in no time!

Lemon Tahini Lentil Soup
  1. 2 tsp coconut oil
  2. 2 cloves garlic, crushed
  3. 1 c chopped onion
  4. 2 ribs of celery, diced
  5. 2 c chopped carrots
  6. 4 c low-sodium veggie broth
  7. 1& 1/4 c water
  8. 1 c red lentils, picked over and rinsed
  9. 3 tbsp tahini
  10. rind of one lemon
  11. juice of 1 & 1/2 lemons
  12. 1.5 tsp cumin
  13. 1/2 tsp coriander
  14. 1/2 tsp sea salt
  15. 1/4 tsp pepper
  16. 1 c finely chopped spinach or kale
  17. 1/4 c fresh parsley, packed then chopped
  1. Heat oil in a soup pot or dutch oven over medium heat.  Add garlic, onions, celery and carrots and saute until softened, about 5 minutes, stirring occasionally.
  2. Add broth, water and rinsed lentils, bring to a boil, then reduce to a simmer. Stir in tahini, lemon rind, lemon juice, cumin, coriander, salt and pepper and until smooth (If your tahini is dry, you might want to whisk it separately with the lemon juice until smooth before adding to the soup pot).
  3. Cover lentils and simmer about 20 minutes, or until the lentils are soft and have lost their shape.
  4. Once the lentils are soft, add the chopped spinach or kale, stir and cook a few minutes more until greens are wilted.
  5. Makes 8 cups.
simple balance


2 thoughts on “lemon tahini lentil soup”

  1. Made and ate this delicious soup for supper! Kids and hubby loved it! Love the mix of lemon and cumin flavor!!!

  2. This soup is exquisite. I served it to a friend who said, it was the best homemade soup they had ever had! Wow, that is some compliment. Delicious!!

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