Lemon Lentil Soup Recipe

Introduction

Lemon Lentil Soup is a bright, comforting dish perfect for any season. With tender lentils, fresh lemon zest, and warming spices, it offers both nourishment and vibrant flavor in every spoonful.

Ingredients

• 1-2 tablespoons olive oil or avocado oil
• 3 large carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 6 cups vegetable stock
• 1 1/2 cups red lentils
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• Juice from 1 lemon (approximately 5 tablespoons)
• 1 teaspoon lemon zest
• Optional: spinach or kale
• To top: parsley or cilantro

Instructions

1. Step 1: Heat oil in a large stock pot over medium heat. Add onion, celery, and carrots, stirring until softened, about 3-4 minutes.
2. Step 2: Add garlic and cook for another minute.
3. Step 3: Pour in vegetable stock, then add lentils, bay leaves, turmeric, and cumin. Stir to combine.
4. Step 4: Bring to a boil, then reduce heat to medium-low and cover. Simmer for 12-15 minutes until lentils are tender.
5. Step 5: Stir in lemon juice, lemon zest, salt, and pepper.
6. Step 6: For a creamier texture, blend 2 cups of the soup until smooth and return to the pot, or use an immersion blender.
7. Step 7: If using, add spinach or kale and cook for another 2-3 minutes until wilted.
8. Step 8: Serve hot, garnished with fresh herbs and black pepper.

Tips & Variations

• For extra richness, stir in a dollop of plain yogurt or coconut cream just before serving.
• Substitute red lentils with yellow lentils for a slightly different flavor and texture.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
• Use fresh herbs like dill or mint for a different herbal note on top.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown or green lentils instead of red lentils?

Brown or green lentils take longer to cook and hold their shape more, so adjust the cooking time and expect a firmer texture. Red lentils cook faster and break down easily, creating a creamier soup.

Is this soup suitable for vegan diets?

Yes, this recipe is fully vegan when using vegetable stock and plant-based oil. Just avoid adding dairy toppings or use plant-based alternatives if desired.

Lemon Lentil Soup Recipe

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★★★★★

4.9 from 91 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A bright and wholesome Lemon Lentil Soup featuring tender red lentils simmered with aromatic spices, fresh vegetables, and a zesty lemon finish. This comforting soup is both nutritious and flavorful, perfect for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Soup Base

• 1–2 tablespoons olive oil or avocado oil
• 3 large carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 6 cups vegetable stock
• 1 1/2 cups red lentils
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt

Finishing Touches

• Juice from 1 lemon (approximately 5 tablespoons)
• 1 teaspoon lemon zest
• Optional: spinach or kale (about 1-2 cups)
• To top: parsley or cilantro, fresh

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Instructions

1. Sauté Vegetables: Heat the olive or avocado oil in a large stockpot over medium heat. Add the diced onion, chopped celery, and sliced carrots, stirring occasionally until the vegetables soften, about 3-4 minutes.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Liquids and Spices: Pour in the vegetable stock, then add the red lentils, bay leaves, turmeric, and cumin. Stir everything to combine evenly.
4. Simmer Lentils: Bring the mixture to a gentle boil. Reduce the heat to medium-low and cover the pot. Let it simmer for 12-15 minutes or until the lentils become tender.
5. Add Lemon and Season: Stir in the freshly squeezed lemon juice, lemon zest, kosher salt, and black pepper to flavor the soup.
6. Blend for Creaminess (Optional): For a creamier texture, ladle about 2 cups of the soup into a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup.
7. Add Greens: If using, add spinach or kale to the soup and cook for an additional 2-3 minutes until the greens are wilted and tender.
8. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or cilantro and an extra crack of black pepper if desired. Enjoy immediately.

Notes

• Use red lentils for quicker cooking and creamy texture.
• Adjust lemon juice amount to taste for brightness.
• Spinach or kale can be substituted or omitted based on preference.
• For a vegan version, ensure the vegetable stock is vegan-friendly.
• Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: lemon lentil soup, vegan lentil soup, Mediterranean soup, easy lentil soup, healthy soup, lemon soup, red lentils