Can I use different lentils?

Absolutely. Red lentils cook fastest and give a creamy texture, but green or brown lentils work too. The color and texture will change slightly, but the flavor still shines.

Can I use canned lentils?

Yes, if that’s what you have. Use two cans of drained and rinsed lentils. Let the broth simmer with the veggies for about 10 minutes, then add the lentils and cook another 10 minutes.

How long does this soup keep?

Stored in an airtight container, it lasts up to 5 days in the fridge .

Definitely. Freeze in airtight containers or bags for up to 6 months . Lay bags flat to save freezer space, then stand them upright once frozen.

Warm it gently on the stove over medium heat, stirring occasionally. Add a splash of water or stock if it’s thickened.

Vegan Lemon Lentil Soup: Easy 4-Bowl Cozy Dinner

Name: Vegan Lemon Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-inspired
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; 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; To serve: fresh parsley or cilantro

Description

Vegan Lemon Lentil Soup is a bright, cozy, and nourishing soup made with red lentils, vegetables, warm spices, and fresh lemon. Ready in just 30 minutes, it’s perfect for easy lunches or weeknight dinners.

Ingredients

Scale

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
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
To serve: fresh parsley or cilantro

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Instructions

Heat the oil in a large stock pot over medium heat. Add onion, carrots, and celery. Cook for 3–4 minutes until softened and translucent.
Add garlic and cook for 1 minute, until fragrant.
Pour in vegetable stock, then add lentils, bay leaves, turmeric, and cumin. Stir well.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, until lentils are soft.
Stir in lemon juice, lemon zest, salt, and black pepper.
Transfer 2 cups of soup to a blender and blend until smooth. Return to pot and stir to combine.
Add spinach or kale if using and cook 2–3 minutes until wilted.
Taste and adjust seasoning. Serve warm with fresh herbs.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze for up to 6 months; thaw overnight in the fridge before reheating.

Red lentils work best, but other lentils can be substituted with slight texture changes.

For canned lentils, use 2 drained cans and shorten simmer time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 bowl
Calories: 138 kcal
Sugar: 8.8 g
Sodium: 1206 mg
Fat: 9.1 g
Saturated Fat: 1.2 g
Unsaturated Fat: 7.9 g
Trans Fat: 0 g
Carbohydrates: 64.6 g
Fiber: 10.8 g
Protein: 18.8 g
Cholesterol: 0 mg