A bright and comforting bowl of lemon lentil soup is exactly what I need when I’m craving something nourishing yet simple. Made with red lentils, fresh lemon juice, and a blend of fragrant spices, this one-pot meal is both hearty and refreshing. It’s naturally vegan, gluten-free, and budget-friendly—perfect for cozy nights or a light, energizing lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
5 cups vegetable broth
1 cup red lentils, rinsed
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon paprika
Salt and black pepper, to taste
Juice of 1 large lemon (plus more to taste)
2 tablespoons fresh parsley or cilantro, chopped (optional)
Directions
I start by heating the olive oil in a large pot over medium heat.
I sauté the onion for about 4–5 minutes until it softens and becomes fragrant.
Then I stir in the garlic, carrot, and celery, letting them cook for another 5 minutes to soften slightly.
I add the rinsed red lentils, vegetable broth, cumin, turmeric, and paprika, mixing everything together well.
Once it comes to a boil, I reduce the heat, cover the pot, and let it simmer for 20–25 minutes until the lentils are soft and the soup thickens.
I season with salt and black pepper, then stir in the fresh lemon juice.
For a creamier texture, I sometimes blend part of the soup using an immersion blender.
Before serving, I garnish with fresh herbs and an extra squeeze of lemon for brightness.
Servings and timing
This lemon lentil soup serves 4 and comes together in just 35 minutes—that’s 10 minutes of prep and 25 minutes of cooking. Each serving contains around 180 calories, making it a light yet satisfying option.
Variations
I occasionally add a pinch of cayenne or chili flakes if I want a bit of heat.
For extra veggies, I toss in some chopped spinach or kale near the end of cooking.
To make it even heartier, I’ve added a small diced potato or cooked rice.
I sometimes swap parsley with dill or mint for a fresh flavor twist.
Using lime juice instead of lemon gives it a slightly different, tropical brightness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The soup tends to thicken as it sits, so when I reheat it on the stovetop or in the microwave, I usually stir in a splash of water or broth to loosen it up. It also freezes well—I let it cool completely before freezing it in portions for up to 3 months.
FAQs
How do I make the soup creamier without adding dairy?
I like to use an immersion blender to partially blend the soup—it gives a creamy texture without the need for cream or milk.
Can I use green or brown lentils instead of red?
Yes, but I find they take longer to cook and don’t break down as easily as red lentils, so the texture will be chunkier.
Is this soup spicy?
Not at all! It’s gently spiced with warm cumin and turmeric. If I want spice, I’ll add chili flakes or cayenne pepper.
Can I make this soup in advance?
Absolutely. I often make it a day ahead—flavors deepen overnight and it tastes even better the next day.
What should I serve with this soup?
I usually serve it with crusty bread, a side salad, or even over a scoop of rice for a more filling meal.
Conclusion
This lemon lentil soup is a simple yet vibrant dish I come back to again and again. It’s wholesome, quick to make, and packed with flavor. Whether I need a cozy meal on a cold night or a light lunch that satisfies, this soup always hits the spot.
📖 Recipe:
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Lemon Lentil Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A bright, comforting, and nourishing lemon lentil soup made with red lentils, fresh lemon juice, and warm spices. Naturally vegan and gluten-free, it’s quick to prepare and perfect for a cozy dinner or a light lunch.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup red lentils, rinsed
5 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon paprika
Salt and black pepper, to taste
Juice of 1 large lemon (plus more to taste)
2 tablespoons fresh parsley or cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion for 4–5 minutes until soft and fragrant.
- Add the garlic, carrot, and celery; cook for another 5 minutes to soften slightly.
- Stir in the red lentils, vegetable broth, cumin, turmeric, and paprika. Mix well.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20–25 minutes until lentils are tender and the soup thickens.
- Season with salt and black pepper to taste, then stir in the fresh lemon juice.
- For a creamier texture, blend part of the soup with an immersion blender if desired.
- Garnish with chopped fresh parsley or cilantro and an extra squeeze of lemon before serving.
Notes
Add chili flakes or cayenne for a spicy kick.
Stir in spinach or kale near the end for extra greens.
Add a diced potato or cooked rice to make it heartier.
Swap parsley with dill or mint for a flavor variation.
Lime juice can be used instead of lemon for a tropical twist.
Soup thickens as it sits—add water or broth when reheating.
Freezes well for up to 3 months in portioned containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
