Name: Lemon Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: For the Soup; 1–2 Tbsp 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 ½ cups red lentils; 2 bay leaves; ½ tsp turmeric; 1 tsp cumin; ½ tsp black pepper; 1 tsp kosher salt; Juice from 1 lemon (about 5 tbsp); 1 tsp lemon zest; Optional; Handful of spinach or kale; Fresh parsley or cilantro (for garnish)

Jump to Recipe·Print Recipe

This Lemon Lentil Soup is the perfect balance of bright, citrusy flavor and hearty, wholesome ingredients. It’s a simple, nourishing dish that comes together quickly, making it perfect for a healthy lunch or dinner. Packed with protein, fiber, and vibrant lemon zest, this soup is the kind of comfort food that leaves you feeling satisfied without weighing you down.

Lemon Lentil Soup

Why You’ll Love This Recipe

This soup is not only delicious but also nutritious. The red lentils are a fantastic source of protein and fiber, while the vegetables add vitamins and minerals. The tangy lemon and spices give it a burst of flavor, while the smooth texture makes each spoonful satisfying. Best of all, it’s easy to make in under 30 minutes and is a one-pot meal, which means less cleanup for you! Whether you’re cooking for yourself or a crowd, this soup is sure to become a regular in your rotation.

Ingredients

Tip: you’ll find full ingredients and measurements in the recipe card below

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 (about 5 tablespoons)
1 teaspoon lemon zest
Optional: handful of spinach or kale
To top: parsley or cilantro

Instructions

1. Sauté the Vegetables

Heat the olive oil in a large stockpot over medium heat. Add the onion, celery, and carrots, cooking for 3-4 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.

2. Add the Broth and Lentils

Pour in the vegetable stock, then add the red lentils, bay leaves, turmeric, cumin, black pepper, and salt. Stir well to combine.

3. Simmer the Soup

Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover. Let the soup simmer for 12-15 minutes, or until the lentils are soft and fully cooked.

4. Add Lemon and Blend (Optional)

Remove the lid and stir in the lemon juice and zest. Taste and adjust seasoning as needed. For a creamy texture, transfer 2 cups of the soup to a blender and blend until smooth. Pour it back into the pot, or use an immersion blender to partially blend the soup, depending on your preferred consistency.

5. Add Greens (Optional)

If you’re using spinach or kale, stir it into the soup and cook for an additional 2-3 minutes until the greens are wilted.

6. Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley or cilantro. For extra freshness, add a squeeze of lemon juice just before serving.

Variations

Spicy Kick: Add a pinch of cayenne pepper or red chili flakes to bring some heat to the soup.
Make it Creamier: Stir in a dollop of coconut milk or a splash of almond milk to add creaminess without dairy.
Protein Boost: Add cooked chickpeas or quinoa for more protein.
Vegetable Options: Add other vegetables like bell peppers, zucchini, or spinach for extra flavor and nutrition.

Heating and Storage

This soup can be stored in the refrigerator for up to 4 days. Simply reheat on the stovetop, adding a little extra water or broth if the soup has thickened. It also freezes well for up to 2 months. To freeze, let the soup cool completely before transferring it to freezer-safe containers. Thaw in the fridge overnight and reheat when ready to serve.

Frequently Asked Questions

Can I use green lentils instead of red lentils?

Yes, green lentils work, though they will take longer to cook and have a firmer texture.

Can I make this soup ahead of time?

Yes, you can make this soup in advance. The flavors often taste even better the next day!

Can I add other spices to this soup?

Absolutely! You can add paprika, coriander, or even a pinch of cinnamon for a unique twist.

Can I use lemon juice from a bottle?

Fresh lemon juice is best for this recipe, as it offers the most vibrant flavor. However, bottled lemon juice will work in a pinch.

Is this soup vegan?

Yes, this soup is naturally vegan, as long as you use vegetable stock and skip any non-vegan toppings.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days.

Can I freeze this soup?

Yes, this soup freezes very well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight and reheat on the stovetop.

Can I use frozen vegetables?

Yes, frozen carrots or other vegetables can be used, but fresh vegetables will give a better texture.

How do I make this soup spicier?

Add more cayenne pepper, chili flakes, or a chopped jalapeño for an extra kick.

Can I make this in the Instant Pot?

Yes, cook on high pressure for 8 minutes, and let it naturally release for 10 minutes before opening.

Conclusion

Lemon Lentil Soup is an easy, flavorful, and nutritious dish that’s perfect for any occasion. With its vibrant lemon flavor and creamy texture, it’s the kind of soup that’s sure to become a staple in your kitchen. Whether you’re looking for a quick weeknight dinner or a meal prep option, this soup is a wholesome choice that’s simple to make and full of satisfying goodness.