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Lemon Lentil Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/lemon-lentil-soup-recipe/