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Lemon Lentil Soup Recipe

ByLily
Jump to Recipe· 4.5 from 11 reviews

If you’re anything like me, you’ll want a soup that’s both comforting and bursting with bright flavors, and this Lemon Lentil Soup Recipe nails just that. It’s the kind of soup I turn to when I crave something cozy but fresh, especially on those chilly nights when you want warmth without heaviness. The tangy lemon paired with earthy lentils makes it feel light and satisfying all at once.

This Lemon Lentil Soup Recipe isn’t just tasty—it’s also super quick to whip up with simple ingredients you might already have in your kitchen. I love how versatile it is, whether as a healthy lunch or a nourishing dinner. Plus, it’s budget-friendly and great for meal prep, making it a winner for busy weeks.

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Why This Recipe Works

  • Bright & Comforting Flavor: The lemon juice and zest add a refreshing zing that brightens the earthy lentils beautifully.
  • Quick & Easy to Prepare: Ready in just about 30 minutes, perfect for busy weeknights when you want something homemade fast.
  • Nutrient-Packed: Lentils are an amazing source of protein and fiber, making the soup hearty and healthy.
  • Customizable & Kid-Friendly: You can adjust the texture and add greens or spices to suit your family’s taste.
The image shows a close-up of a thick yellow soup with visible small chunks of orange carrot inside. It is served in a round white bowl with a spoon scooping some soup. The soup is garnished with scattered chopped green herbs and cracked black pepper. A wedge of lemon sits on the side inside the bowl. The bowl is placed on a white marbled surface with a white cloth and some parsley in the background. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic of this Lemon Lentil Soup Recipe lies in the harmony of fresh veggies, warming spices, and of course, that bright lemon kick. Choosing the right ingredients not only makes your soup taste amazing but helps it come together effortlessly.

  • Olive oil or avocado oil: Adds a silky base and helps sauté the veggies to soft perfection.
  • Carrots: Bring subtle sweetness and texture, balancing the tangy lemon.
  • Celery: Offers a mild aromatic depth and crunch if you leave some pieces chunky.
  • Yellow onion: Provides the savory backbone when softened and caramelized slightly.
  • Garlic: Essential for that mellow, fragrant lift in flavor.
  • Vegetable stock: Adds richness and supports the soup’s hearty consistency.
  • Red lentils: Cook quickly and breakdown into a creamy texture, perfect for soups.
  • Bay leaves: Impart subtle herbal notes that gently meld with the spices.
  • Turmeric: Adds warmth and a beautiful golden color, plus health benefits.
  • Cumin: Some earthiness that complements the lemon perfectly.
  • Black pepper: Freshly cracked, it adds just the right kick.
  • Kosher salt: Brings out all the flavors and enhances the soup’s savoriness.
  • Lemon juice and zest: The stars of the show—bright and zesty to balance lentils’ earthiness.
  • Spinach or kale (optional): For added color, nutrients, and a mild bite.
  • Parsley or cilantro (for topping): Fresh herbs brighten the flavors even more and add a pretty finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Lemon Lentil Soup Recipe is how easy it is to tweak. I often add extra greens like spinach or kale just to sneak in some veggies, but you can really tailor it to whatever you have on hand or your mood.

  • Variation: I sometimes swap red lentils for brown or green ones. It changes the texture and color, but the comforting, lemony vibe stays the same and still tastes fantastic.
  • Diet-friendly: Vegan and gluten-free by default, making it an easy choice for many diets.
  • Spice it up: Add a pinch of chili flakes for some heat if you like a little kick.
  • Milder for kids: I reduce the cumin and keep lemon zest lighter, so it’s more approachable for little palates.

Step-by-Step: How I Make Lemon Lentil Soup Recipe

Step 1: Sauté the Veggies for Flavor

Start by heating your oil over medium heat in a large pot. Toss in the diced onion, chopped celery, and sliced carrots. Stir often and cook until the veggies get soft and the onions turn translucent, about 3-4 minutes. The smell at this point is already incredible! Add in minced garlic and cook just for one more minute—watch closely so it doesn’t burn but releases that lovely fragrance.

Step 2: Simmer the Lentils and Spices

Pour in 6 cups of vegetable stock, then stir in the red lentils, bay leaves, turmeric, and cumin. Bring everything to a gentle boil on medium-high heat, then reduce to medium-low and cover. Let it simmer for about 12-15 minutes until the lentils are tender and the broth thickens. This is the moment the soup truly starts to come alive.

Step 3: Add Lemon & Blend for Creaminess

Once the lentils are cooked, stir in the fresh lemon juice, lemon zest, salt, and black pepper. I usually take about 2 cups of the soup and blend it until smooth—this step makes the texture creamy without needing any dairy. If you have an immersion blender, you can puree part or all of the soup right in the pot—just be cautious of hot splashes.

Step 4: Wilt the Greens and Final Taste

If you want to add greens like spinach or kale, now’s the time. Stir them in and cook for 2-3 minutes until wilted. Give your soup a final taste and adjust salt, pepper, or lemon juice as needed. Don’t be shy with the lemon—it really wakes up the flavors!

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Tips from My Kitchen

  • Don’t Skip the Lemon Zest: It adds a fresh burst of citrus aroma that plain juice can’t achieve alone.
  • Use Dried Lentils: While canned lentils work, I find dried ones cook better and give a richer flavor and creamier texture.
  • Blend for the Perfect Texture: Blending part of the soup creates a smooth, velvety finish without losing all the lentil bite.
  • Simmer Gently: Keep the heat medium-low once boiling to avoid sticking or overcooking lentils into mush.

How to Serve Lemon Lentil Soup Recipe

A wooden bowl filled with thick yellow soup that has small orange and light pieces, topped with chopped green herbs and black pepper. A lemon wedge is placed inside the soup on the left side of the bowl. A silver spoon rests in the soup on the left side. Around the bowl, there is a white cloth and some small green herb pieces scattered on a white marbled surface. Another similar bowl of soup is partially visible at the top right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this Lemon Lentil Soup Recipe with freshly chopped parsley or cilantro—they add a vibrant pop of color and a hint of herbal brightness. A few cracks of fresh black pepper on top always makes it feel just right. Sometimes, I drizzle a little extra virgin olive oil for richness or sprinkle some red chili flakes if we want a little heat.

Side Dishes

This soup pairs beautifully with crusty bread for dipping or a simple green salad for a light, balanced meal. I often serve it alongside warm pita or garlic naan to soak up all the delicious broth. If it’s lunch, a side of roasted vegetables complements the flavors perfectly.

Creative Ways to Present

For dinner parties, I like serving this Lemon Lentil Soup Recipe in small mason jars or cute mini bowls garnished with microgreens and a lemon twist. It’s a great starter that looks as good as it tastes, and guests appreciate the bright, fresh flavors on the menu. Try adding a swirl of yogurt or a sprinkle of toasted nuts for extra texture and richness.

Make Ahead and Storage

Storing Leftovers

Let your soup cool completely, then store it in an airtight container in the fridge. It stays fresh and tasty for up to 5 days, making it perfect for easy lunches or quick dinners during the week.

Freezing

I’ve frozen this Lemon Lentil Soup Recipe many times without losing flavor or texture. Use freezer-safe containers or bags, and lay bags flat to save space. It freezes well for up to 6 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat your leftover soup gently on the stove over medium heat, stirring occasionally so it warms evenly and doesn’t stick. A splash of water or vegetable broth helps if it’s too thick. I avoid the microwave to keep the soup’s texture creamy and delicious.

FAQs

  1. Can I use other types of lentils for this Lemon Lentil Soup Recipe?

    Absolutely! While red lentils cook faster and give that creamy texture, you can swap in green, brown, or even black lentils. Just keep in mind that cooking times may vary, and some lentils hold their shape more than others, changing the soup’s texture.

  2. What if I don’t have fresh lemon juice or zest?

    Fresh lemon really brightens this soup, but if you’re in a pinch, bottled lemon juice can work—just add a little less and taste as you go. Dried lemon zest isn’t quite the same, so if you can, grab a fresh lemon for the best flavor impact.

  3. Can I make Lemon Lentil Soup Recipe in a slow cooker or Instant Pot?

    Yes! For a slow cooker, sauté your veggies first, then add all ingredients and cook on low for 4-6 hours until lentils are tender. In an Instant Pot, sauté the aromatics using the sauté setting, add everything else, and cook on high pressure for about 10 minutes. Remember to adjust lemon juice after cooking.

  4. Is this soup good for meal prep?

    Definitely! This Lemon Lentil Soup Recipe is perfect for making in advance because flavors develop even more after a day or two in the fridge. It reheats beautifully and can be portioned out for easy grab-and-go meals.

  5. How do I adjust the soup if I want it spicier or milder?

    To spice it up, add a pinch or two of red chili flakes or a bit more black pepper. If you want it milder, reduce the spices and lemon zest, and perhaps omit pepper altogether. Taste as you go to find what feels best for you.

Final Thoughts

To me, this Lemon Lentil Soup Recipe is more than just a meal. It’s a cozy hug in a bowl, a quick fix that doesn’t compromise on flavor or nutrition. I hope you give it a try soon—whether you’re new to cooking lentil soups or a seasoned soup lover, this one’s bound to become a staple in your kitchen like it has in mine. Trust me, once you taste that lovely lemony brightness married with creamy lentils, you’ll keep coming back for more!

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Lemon Lentil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan
Print Recipe

Description

A comforting and zesty Lemon Lentil Soup made with red lentils, fresh vegetables, and fragrant spices, perfect for a nutritious and warming meal.

Ingredients

Soup Base

  • 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

Finishing Touches

  • Juice from 1 lemon (about 5 tablespoons)
  • 1 teaspoon lemon zest
  • Optional: spinach or kale
  • To top: parsley or cilantro

Instructions

  1. Prepare the vegetables: Heat the oil in a large stock pot over medium heat then add the onion, celery and carrots and cook, stirring frequently until the vegetables are soft and the onions are translucent, about 4 minutes. Add the minced garlic and cook for another minute, until fragrant.
  2. Cook the lentils: Pour the vegetable stock over the vegetables, then add the red lentils, bay leaves, turmeric and cumin and stir well. Turn the heat up to medium-high to bring the soup to a boil then reduce the heat to medium-low to simmer. Cover and simmer for 15 minutes, until the lentils are soft.
  3. Add lemon and seasoning: Remove the lid and stir in the lemon juice, lemon zest, salt and pepper.
  4. Blend the soup: Transfer 2 cups of soup to a blender and blend on high until smooth then pour it back into the soup and stir to combine. You can also use an immersion blender to partially blend the soup to your desired consistency.
  5. Wilt the greens: Add the spinach or kale, if using, and cook to wilt for 3 minutes. Taste and add more salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with fresh cracked black pepper and parsley or cilantro.

Notes

  • To store: allow any leftover soup to cool then place in an airtight container in the fridge for up to 5 days.
  • To freeze: place the soup in an airtight container or bag and freeze for up to 6 months. Lay the bag flat to freeze then stand it upright to save room. Thaw in the fridge overnight before serving.
  • Reheating: pour leftover soup into a large pot and warm over medium heat until heated through.
  • Different lentils: you can swap red lentils for any lentils you have on hand; the color will vary but it will still taste great.
  • Canned lentils: For convenience, use 2 cans of drained and rinsed lentils. Simmer broth with vegetables for 10 minutes, add canned lentils and simmer another 10 minutes.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 220 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 9 g
  • Protein: 12 g
  • Cholesterol: 0 mg

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