Lemon Lentil Soup 🍋
This lemon lentil soup is bright, comforting, and full of wholesome flavor. It balances the earthy richness of lentils with a vibrant citrus note, making it a satisfying meal on its own or a starter for a larger spread. The soup is naturally plant-based, easy to customize, and perfect for weeknight dinners, lunch prep, or a cozy night in.
The combination of aromatic vegetables, spices, and lemon makes it both warming and refreshing. Lentils provide protein and fiber, while optional greens boost nutrients and color. A sprinkle of fresh herbs at the end elevates the flavor and makes it visually appealing.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: About 40 minutes
Servings: 4–6
Ingredients
Olive Oil
1–3 tablespoons olive oil
Aromatics
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3–4 cloves garlic, minced
Lentils & Liquid
1–1.5 cups red or green lentils, rinsed
6 cups vegetable or chicken stock/broth
Spices
1 teaspoon cumin
1 teaspoon curry powder
Salt and black pepper, to taste
Optional: ¼ teaspoon chili powder, ½ teaspoon turmeric, ½ teaspoon thyme
Lemon & Greens
Zest and juice of 1 lemon
Optional: 2 cups chopped kale or spinach
Garnish
Fresh cilantro or parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Sauté onion, carrots, and celery for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in cumin, curry powder, and optional spices, toasting briefly for depth of flavor.
Add lentils and stock, bring to a boil.
Reduce heat to a simmer and cook uncovered for 20–25 minutes, until lentils are tender.
Add lemon zest and juice, stirring to combine.
If using greens, stir in kale or spinach and cook 2–3 minutes until wilted.
Adjust seasoning with salt, pepper, or additional spices to taste.
Serve hot, garnished with chopped cilantro or parsley and a drizzle of olive oil if desired.
Tips
Rinse lentils thoroughly to remove any dust.
Use red lentils for a quicker, creamy texture; green lentils hold shape better.
Toasting spices enhances their aroma and flavor.
Adjust liquid depending on desired soup thickness.
Add lemon gradually to prevent overpowering the soup.
Sauté aromatics until soft but not browned for a mild base.
Stir occasionally to prevent lentils from sticking.
Use homemade broth if available for deeper flavor.
Serve immediately for best texture; lentils thicken over time.
Garnish with fresh herbs and a drizzle of olive oil for extra brightness.
Variations
Add coconut milk for a creamy texture.
Stir in roasted vegetables like sweet potatoes or bell peppers.
Replace curry powder with smoked paprika and cumin for a smoky twist.
Use quinoa instead of lentils for added protein.
Include chopped tomatoes for a tangy flavor.
Spice it up with fresh ginger or chili flakes.
Blend half of the soup for a thicker, creamier consistency.
Add cooked chickpeas for more texture and protein.
Finish with a spoonful of Greek yogurt for creaminess.
Serve with crusty bread or naan for a complete meal.
Q&A
Can I make this ahead?
Yes, it stores well in the refrigerator for 3–4 days.
Can I freeze it?
Absolutely. Cool completely and freeze in portions for up to 3 months.
Which lentils are best?
Red lentils cook faster and become creamy, green lentils hold their shape.
How spicy is it?
Mild by default; adjust chili powder or add fresh chilies for heat.
Can I make it vegan?
Yes, use vegetable stock.
Can I add other vegetables?
Yes. Carrots, sweet potatoes, zucchini, or bell peppers work well.
Can I make it thicker?
Mash a portion of the lentils or blend part of the soup.
How do I prevent lentils from overcooking?
Cook on a gentle simmer and check frequently.
Can I substitute lemon with lime?
Yes, lime juice works beautifully for a slightly different brightness.
What should I serve it with?
Crusty bread, pita, or a simple green salad pairs perfectly.
Nutrition
(Approximate per serving)
Calories: 220–250
Protein: 12–14g
Carbohydrates: 35–38g
Fat: 6–8g
Fiber: 10–12g
Sodium: Varies based on stock used
This soup is nutrient-dense, high in fiber and plant-based protein, and naturally low in fat. The lemon adds vitamin C while optional greens boost vitamins A, K, and minerals.
Conclusion
Lemon lentil soup is a bright, nourishing, and easy-to-make dish that brings warmth without heaviness. Its combination of earthy lentils, aromatic vegetables, and citrusy brightness makes it versatile for any season. Quick to prepare yet satisfying, it’s perfect for a healthy weeknight dinner, meal prep, or a comforting bowl to share. The optional greens and spices allow for customization, making it a staple recipe to keep in your repertoire.