Name: Lemon Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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, rinsed; 2 bay leaves; 1/2 teaspoon turmeric; 1 teaspoon cumin; 1/2 teaspoon black pepper; 1 teaspoon kosher salt; Juice from 1 lemon (about 5 tablespoons); 1 teaspoon lemon zest; Optional: fresh spinach or kale; Fresh parsley or cilantro for topping

Jump to Recipe

Lemon Lentil Soup is the kind of simple, nourishing recipe you can rely on for busy weeknights and easy lunches. This bright, plant-based bowl combines red lentils, fresh vegetables, warming spices, and vibrant lemon for a comforting yet refreshing flavor. Ready in just 30 minutes, this Healthy Soup delivers satisfying texture, bold taste, and plenty of Plant Protein without feeling heavy.

Story

I first started making Lemon Lentil Soup during colder months when I wanted something hearty but still fresh. While many soups feel rich and heavy, Lemon Lentil Soup keeps things light thanks to citrus and warming spices like Turmeric and cumin. The red lentils cook quickly, which makes this Lemon Lentil Soup perfect for weeknight dinners.

Over time, this Lemon Lentil Soup became a regular staple in my kitchen. It works equally well for meal prep, quick family dinners, or simple lunches. Because it’s naturally Vegan, it fits into almost any eating style while still offering satisfying flavor and texture. The balance of lemon zest and juice gives the soup brightness, while blended lentils create a creamy consistency without dairy.

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, rinsed
2 bay leaves
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
Juice from 1 lemon (about 5 tablespoons)
1 teaspoon lemon zest
Optional: 1–2 cups fresh spinach or chopped kale
For topping: fresh parsley or cilantro

Step-by-Step Instructions

Preparing the Ingredients

Heat the oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook while stirring frequently for 3–4 minutes until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for another minute until fragrant.

Cooking Instructions

Pour the vegetable stock into the pot. Stir in the red lentils, bay leaves, turmeric, and cumin. Increase the heat to medium-high and bring the soup to a gentle boil. Then reduce the heat to medium-low, cover, and simmer for 12–15 minutes until the lentils soften completely.

Remove the lid and stir in the lemon juice, lemon zest, salt, and black pepper. Carefully transfer about 2 cups of soup to a blender and blend until smooth. Pour the blended portion back into the pot and stir well. Alternatively, use an immersion blender to partially blend the soup to your desired texture.

If using spinach or kale, add it now and cook for 2–3 minutes until wilted. Taste and adjust seasoning as needed. Serve warm topped with fresh parsley or cilantro and freshly cracked black pepper.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the lentils, as they can become overly thick and pasty. Keep the simmer gentle rather than rapid boiling to maintain texture. Also, add the lemon juice at the end of cooking. If you add it too early, the brightness will fade and the soup may taste flat.

Pro Tips for Better Flavor

Use freshly squeezed lemon juice instead of bottled for the brightest taste. Rinse the lentils thoroughly before cooking to remove excess starch. For deeper flavor, sauté the spices with the vegetables for 30 seconds before adding the broth. A drizzle of olive oil right before serving adds richness and balance.

Serving and Storage

How to Serve

Serve Lemon Lentil Soup warm with crusty bread, warm pita, or a simple side salad. You can also pair it with roasted vegetables or a grain bowl for a more filling meal. The bright citrus flavor complements hearty sides beautifully.

How to Store Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days. For freezing, place the soup in freezer-safe containers or bags for up to 6 months. Lay freezer bags flat to save space. Thaw overnight in the refrigerator before reheating. Warm gently on the stovetop over medium heat, adding a splash of water or broth if needed.

Conclusion

Lemon Lentil Soup proves that simple ingredients can create bold flavor. With red lentils, fresh vegetables, warming spices, and vibrant lemon, this recipe delivers comfort and nutrition in every bowl. Because it’s quick, affordable, and satisfying, it belongs in every regular meal rotation.

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Frequently Asked Questions

Can I use different lentils for Lemon Lentil Soup?

Yes, you can substitute green or brown lentils. However, cooking time will increase slightly, and the texture will be less creamy compared to red lentils.

Can I make Lemon Lentil Soup with canned lentils?

You can use two cans of drained and rinsed lentils. Simmer the vegetables and broth for 10 minutes first, then add the canned lentils and cook for another 10 minutes.

Is Lemon Lentil Soup freezer-friendly?

Yes, this soup freezes very well. Store it in airtight containers for up to 6 months and thaw in the refrigerator before reheating gently on the stovetop.