Lemon Lentil Soup Recipe

Introduction

This Lemon Lentil Soup is a bright, comforting dish that’s perfect for any season. Packed with wholesome ingredients and aromatic spices, it offers a lovely balance of earthiness and citrus freshness. Ideal for a quick weeknight meal or meal prep.

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 the oil in a large stock pot over medium heat. When hot, add the diced onion, chopped celery, and sliced carrots. Stir frequently until the vegetables soften and the onion turns translucent, about 3-4 minutes.
2. Step 2: Add the minced garlic and cook for an additional minute until fragrant.
3. Step 3: Pour in the vegetable stock. Add the red lentils, bay leaves, turmeric, and cumin. Stir everything to combine.
4. Step 4: Increase heat to medium-high and bring the soup to a boil. Then reduce heat to medium-low, cover, and simmer for 12-15 minutes until the lentils are tender.
5. Step 5: Remove the lid and stir in lemon juice, lemon zest, salt, and pepper to brighten the flavors.
6. Step 6: For a creamier texture, blend 2 cups of soup in a blender until smooth, then stir back into the pot. Alternatively, use an immersion blender to blend to your preferred consistency.
7. Step 7: If using spinach or kale, add now and cook for 2-3 minutes until wilted. Taste and adjust seasoning as needed.
8. Step 8: Serve hot topped with fresh parsley or cilantro. Enjoy with crusty bread or a fresh salad.

Tips & Variations

• Sauté vegetables a few extra minutes for deeper flavor before adding stock.
• Add other vegetables like zucchini or bell peppers for variety and nutrition.
• If you like spice, a pinch of cayenne pepper adds a nice kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time. You can also freeze the soup for up to three months; just leave some space in the container for expansion. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best as they cook quickly and break down nicely, giving the soup a creamy texture. Brown or green lentils can be used but will take longer to cook and keep their shape more.

Is this soup suitable for freezing?

Yes, this soup freezes well for up to three months. Cool it completely before freezing, and thaw in the refrigerator overnight before reheating.

Lemon Lentil Soup Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This vibrant Lemon Lentil Soup is a comforting and nutritious dish featuring tender red lentils simmered with aromatic vegetables and spices, brightened by fresh lemon juice and zest. Perfect as a warming lunch or light dinner, it’s easy to prepare and packed with wholesome ingredients.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main 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 Ingredients

• Spinach or kale (to wilt in the soup)
• Fresh parsley or cilantro (for garnish)

Instructions

1. Heat the Oil and Sauté Vegetables: In a large stock pot, heat 1-2 tablespoons of olive or avocado oil over medium heat. Add the diced onion, chopped celery, and sliced carrots. Stir frequently and cook until the vegetables soften and the onions turn translucent, about 3-4 minutes.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Stock, Lentils, and Spices: Pour in 6 cups of vegetable stock, then add 1 1/2 cups red lentils, 2 bay leaves, 1/2 teaspoon turmeric, and 1 teaspoon cumin. Stir to combine.
4. Simmer the Soup: Increase heat to medium-high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let it simmer for 12-15 minutes until the lentils are tender.
5. Finish with Lemon and Seasoning: Remove the lid and stir in lemon juice, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper for bright, refreshing flavor.
6. Blend for Creaminess: For a smoother texture, transfer about 2 cups of the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender to blend the soup to your desired consistency.
7. Add Greens (Optional): If using spinach or kale, stir it into the soup and cook for another 2-3 minutes until wilted. Taste and adjust salt and pepper as needed before serving.
8. Serve: Ladle the hot soup into bowls and garnish with fresh parsley or cilantro. Pair with crusty bread or a fresh salad for a complete meal.

Notes

• You can substitute vegetable stock with chicken stock if not strictly vegetarian.
• Adding a pinch of cayenne pepper can provide a spicy kick.
• Sautéing the vegetables a bit longer enhances the flavor depth.
• The soup thickens as it cools; add extra stock or water if you prefer a thinner consistency.
• Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Keywords: Lemon Lentil Soup, Vegan Soup, Healthy Soup, Mediterranean Soup, Lentils, Citrus Soup, Comfort Food