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Lemon Lentil Soup Recipe

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3.9 from 7 reviews

This vibrant lemon lentil soup is both comforting and nutritious, featuring creamy red lentils, fresh lemon, and warming spices like cumin and turmeric. Made entirely in one pot, it comes together quickly in just 30 minutes, making it an excellent plant-based option for a hearty lunch or dinner. The soup’s bright, tangy flavor and creamy texture from partial blending make it a satisfying and wholesome meal packed with protein and fiber.

Ingredients

Base Ingredients

  • 1-2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced

Liquids & Legumes

  • 6 cups vegetable stock
  • 1 1/2 cups red lentils

Spices & Flavorings

  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • Juice from 1 lemon (about 5 tablespoons)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt

Optional Additions & Garnish

  • Spinach or kale (optional)
  • Parsley or cilantro, for topping

Instructions

  1. Sauté Vegetables: Heat the oil in a large stock pot over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook, stirring frequently, until the vegetables soften and onions become translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Add Stock and Lentils: Pour the vegetable stock over the sautéed vegetables. Stir in the red lentils, bay leaves, turmeric, and cumin. Increase the heat to medium-high to bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 12-15 minutes until lentils are tender and starting to break down.
  3. Season Soup: Remove the lid and stir in lemon juice, lemon zest, kosher salt, and black pepper to enhance the soup’s bright and savory flavors.
  4. Partial Blend: Transfer about 2 cups of the soup into a blender and blend on high until smooth. Return the blended soup to the pot and stir well. Alternatively, use an immersion blender to achieve a creamy texture while retaining vegetable chunks.
  5. Add Greens and Finish: If using, add spinach or kale to the pot and cook for 2-3 minutes until wilted. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve hot, garnished with freshly cracked black pepper and chopped parsley or cilantro.

Notes

  • To store: Cool leftover soup and transfer to an airtight container. Refrigerate for up to 5 days.
  • To freeze: Place soup in airtight containers or freezer bags and freeze for up to 6 months. Lay bags flat to save space; thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium-low heat or microwave individual portions until heated through. Add a splash of broth or water if the soup thickens in the fridge.
  • Lemon Flavor: For a brighter taste, add an extra squeeze of fresh lemon juice just before serving.

Find it online: https://yumntasty.com/lemon-lentil-soup-recipe/