Description
This Lemon Lentil Soup is bright, cozy, and nourishing, made with red lentils, warm spices, and fresh lemon for a comforting meal that’s ready in about 30 minutes.
Ingredients
1–2 tablespoons olive oil or avocado oil
3 large carrots, peeled and sliced
2 celery stalks, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
6 cups vegetable stock
1½ cups red lentils
2 bay leaves
½ teaspoon turmeric
1 teaspoon cumin
½ teaspoon black pepper
1 teaspoon kosher salt
Juice of 1 lemon (about 5 tablespoons)
1 teaspoon lemon zest
Optional: spinach or kale
Fresh parsley or cilantro, for garnish
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 3–4 minutes until softened.
Add the garlic and cook for 1 minute, stirring frequently.
Pour in the vegetable stock, then add lentils, bay leaves, turmeric, and cumin. Stir to combine.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, until lentils are tender.
Stir in lemon juice, lemon zest, salt, and black pepper.
For a creamier texture, blend about 2 cups of the soup and return it to the pot, or use an immersion blender.
If using spinach or kale, stir it in and cook for 2–3 minutes until wilted.
Serve hot, garnished with fresh herbs and extra black pepper if desired.
Notes
Add extra broth if the soup thickens too much.
Fresh lemon juice makes a big difference—add more to taste.
This soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg