Description
A bright and comforting lemon lentil soup made with tender red lentils, aromatic vegetables, warm spices, and fresh lemon juice. This nourishing one-pot soup is light, flavorful, and naturally creamy without any dairy.
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
1 1/2 cups red lentils
2 bay leaves
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
Juice from 1 lemon (about 5 tablespoons)
1 teaspoon lemon zest
Optional: spinach or kale
Fresh parsley or cilantro, for garnish
Instructions
- Heat the olive oil or avocado oil in a large stockpot over medium heat.
- Add the diced onion, chopped celery, and sliced carrots. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the vegetable stock and add the red lentils, bay leaves, turmeric, and cumin. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 12–15 minutes until the lentils are tender.
- Stir in the lemon juice, lemon zest, kosher salt, and black pepper.
- For a creamier texture, blend about 2 cups of the soup until smooth and return it to the pot, or use an immersion blender directly in the pot.
- If using spinach or kale, stir it in and cook for 2–3 minutes until the greens are wilted.
- Serve hot and garnish with fresh parsley or cilantro and an extra sprinkle of black pepper.
Notes
- Add diced potatoes or sweet potatoes for a heartier soup.
- For a smoky or spicy flavor, include a pinch of smoked paprika or chili flakes.
Replace part of the vegetable stock with coconut milk for a creamier texture.
Add cooked quinoa or rice to make the soup more filling.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop with a splash of water or vegetable broth if the soup thickens.
This soup freezes well for up to 3 months in portion-sized containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 16 g
- Protein: 18 g
- Cholesterol: 0 mg
