This bright, cozy lemon lentil soup is perfect for quick lunches or weeknight dinners. Packed with protein, fiber, and nutrients, it’s both nourishing and satisfying—while still being budget-friendly. The red lentils cook quickly and break down into a creamy, hearty texture, while fresh lemon juice adds the perfect zesty finish.
Why You’ll Love Lentils
- 🌱 Plant-Based Protein – A great vegetarian protein option.
- 💛 Low Glycemic – Helps balance blood sugar and hormones.
- 🥕 Nutrient-Rich – Full of B vitamins, magnesium, potassium, and fiber.
- 💰 Affordable – A healthy staple that’s easy on the wallet.
Ingredients You’ll Need
- Olive or avocado oil – For sautéing the veggies.
- Carrots, celery & onion – The flavorful base of the soup.
- Garlic – For aromatic depth.
- Vegetable broth – Store-bought or homemade.
- Red lentils – Quick-cooking and slightly nutty.
- Spices – Bay leaves, turmeric, cumin, salt, and black pepper.
- Lemon juice + zest – Adds brightness and freshness.
- Optional – Spinach or kale for extra greens.
- Toppings – Fresh parsley or cilantro.
How to Make Lemon Lentil Soup
1️⃣ Sauté the Veggies
In a large pot, heat oil over medium. Add onion, celery, and carrots, cooking until softened (3–4 minutes). Stir in garlic and cook another minute.
2️⃣ Simmer the Lentils
Pour in vegetable broth, then add red lentils, bay leaves, turmeric, and cumin. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes, until lentils are tender.
3️⃣ Add Lemon & Blend
Remove from heat and stir in lemon juice, lemon zest, salt, and pepper. Blend 2 cups of soup in a blender or use an immersion blender for a creamier texture, then stir back in.
4️⃣ Finish & Serve
Stir in spinach or kale (if using) until wilted. Taste and adjust seasonings. Serve hot with parsley or cilantro on top.
Storage + Freezing
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Freeze in flat freezer bags or containers for up to 6 months. Thaw overnight in the fridge.
- Reheat: Warm on the stove over medium heat, adding a splash of broth if needed.
FAQs
Do I need to soak red lentils?
No! Red lentils cook quickly without soaking.
Can I use canned lentils?
Yes, but dried lentils give the best texture. If using canned, add 2 cans (drained and rinsed) after simmering the broth and veggies.
Can I make it in a slow cooker?
Yes – cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Serving Suggestions
- 🥗 Pair with a simple green or kale salad.
- 🥪 Serve alongside grilled cheese or flatbread.
- 🌿 Add extra fresh herbs for brightness.
- Ingredients
1–2 tbsp 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 broth
1 ½ cups red lentils
2 bay leaves
½ tsp turmeric
1 tsp cumin
½ tsp black pepper
1 tsp kosher salt
Juice of 1 lemon (about 5 tbsp)
1 tsp lemon zest
Optional: fresh spinach or kale
To serve: parsley or cilantro
Instructions
1️⃣ Sauté the Vegetables
Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, celery, and carrots, cooking until softened and translucent (3–4 minutes). Stir in garlic and cook 1 more minute until fragrant.
2️⃣ Cook the Lentils
Pour in vegetable broth, then add lentils, bay leaves, turmeric, and cumin. Stir well, bring to a boil, then reduce heat to medium-low. Cover and simmer 12–15 minutes, or until lentils are tender.
3️⃣ Add Lemon & Blend
Remove from heat. Stir in lemon juice, lemon zest, salt, and black pepper. Blend 2 cups of soup in a blender (or use an immersion blender) and return to the pot for a creamy texture.
4️⃣ Finish & Serve
Stir in spinach or kale until wilted, if using. Taste and adjust seasoning. Garnish with parsley or cilantro and enjoy!