Lemon Lentil Soup is a stovetop soup built on tender lentils and a bright finish of fresh lemon. As it simmers, the lentils soften into a light, steady broth that holds its shape without becoming heavy. It’s one I keep in regular rotation because it settles easily into dinner without much adjustment.
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Lemon Lentil Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and nutritious Lemon Lentil Soup that’s quick to prepare and perfect for chilly days.
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
- Heat oil in a large stock pot over medium heat. Add onion, celery, and carrots, stirring until softened, about 3-4 minutes.
- Add garlic and cook for another minute.
- Pour in vegetable stock, then add lentils, bay leaves, turmeric, and cumin. Stir to combine.
- Bring to a boil, then reduce heat to medium-low and cover. Simmer for 12-15 minutes until lentils are tender.
- Stir in lemon juice, lemon zest, salt, and pepper.
- For a creamier texture, blend 2 cups of the soup until smooth and return to the pot, or use an immersion blender.
- If using, add spinach or kale and cook for another 2-3 minutes until wilted.
- Serve hot, garnished with fresh herbs and black pepper.
Notes
This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Why You’ll Love This Lemon Lentil Soup
This vibrant lemon-lentil concoction is not just any soup; it combines fiber-rich lentils with vegetables to create a hearty, balanced dish. Packed with protein and vitamins, it’s a perfect way to nourish your family without spending hours in the kitchen. Plus, it can be ready in about 45 minutes!
How to Make This Zesty Delight
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
Directions:
Start by heating the oil in a large stock pot over medium heat. Once hot, toss in the diced onion, chopped celery, and sliced carrots, stirring frequently until the veggies soften and the onions look translucent—this should take about 3-4 minutes.
Next, add the minced garlic, cooking for an extra minute until the aroma fills the air.
Pour in the vegetable stock over the sautéed veggies and then add the red lentils, bay leaves, turmeric, and cumin. Give everything a good stir.
Turn the heat up to medium-high to bring the soup to a boil, then reduce the heat to medium-low and cover, letting it simmer for 12-15 minutes until the lentils are tender.
Once ready, remove the lid and mix in the lemon juice, lemon zest, salt, and pepper for that refreshing burst of flavor.
For a creamier texture, transfer 2 cups of the soup to a blender and blend until smooth. Pour it back into the pot and stir. Alternatively, you can use an immersion blender to blend the soup to your liking.
If you’re adding spinach or kale, toss it in now and let it cook for another 2-3 minutes to wilt. Before serving, taste and adjust the salt and pepper as needed.
Serving Suggestions for Your Lemon Lentil Soup
Serve this soup hot, garnished with fresh herbs like cilantro or parsley and a sprinkle of black pepper for a finishing touch. Pair it with crusty bread or a fresh salad for a wholesome meal that your family will love!
Storing Leftovers
If you happen to have leftovers, which is rare with this soup, store them in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop, making it even better the next day! You can also freeze it for up to three months , just make sure to leave some space in the container for expansion.
Tips to Elevate Your Soup Game
- For added depth of flavor, try sautéing your vegetables in the pot for a few extra minutes.
- Incorporate other vegetables like zucchini or bell peppers for more nutrition and variety.
- Adjust the seasoning according to your taste; if you love spice, a pinch of cayenne pepper can add a nice kick.
Variations on This Family-Friendly Soup
You can easily make this soup your own by switching out the lentils for other varieties like green or brown lentils, or even beans if you prefer. Adding a touch of coconut milk can also create a creamy version that’s simply divine!
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Absolutely! Dried herbs can be a great alternative, but remember to use them sparingly as they tend to be more concentrated.
Is this soup suitable for meal prep?
Yes, it’s a perfect candidate! Just portion it out and store it in the fridge or freezer for easy meals throughout the week.
Can I make this soup vegan?
This recipe is already vegan friendly! Just be sure to check the stock you’re using for any hidden animal products.
So there you have it — a bowl of comfort that nourishes the body and soul. Dive into this Lemon Lentil Soup and share the warmth with your friends and family!
I made this last night for lunches this week, and it is absolutly delish! I love the Earthiness of the tumeric combined with the brightness of the lemon. I added a bag of spinach at the end becuase why not! Devine will be making again:)
Hi Alli, Thank you so much! So glad you enjoyed it, love the spinach addition. Really appreciate you sharing!
Delicious! I had a few tweaks: added an extra lemon’s worth of juice, and also a finely diced poblano pepper (ribs & seeds removed). Also realized that I had chicken stock, and 2 cups short of the liquid requirement, but adding 2 cups of water and a chicken bouillon cube made it work. I would say, when adding salt at the end, add a little at a time and taste as you go. I also did add finely diced kale (maybe a cup’s worth) and it was so good. Thank you for the recipe! I’m thinking this might also be good with diced bell peppers or peas or diced zucchini, as additions!
Love this, and thank you so much for sharing your tweaks! 😊
The extra lemon and poblano sound like such a great upgrade, and I love how you made the stock situation work with what you had on hand. The kale addition is right up my alley too. Really appreciate you taking the time to leave such a thoughtful review!
This soup was very easy to make and delicious. Even my husband liked it! Thanks.
Thank you so much Brenda for trying the soup! I’m really glad it was easy to make and that you both enjoyed it. I appreciate you taking the time to share your experience!