Lemon Lentil Soup

This is one of those soups that tastes way more flavorful than you’d expect from such simple ingredients. Red lentils simmer with carrots, celery, cumin, and turmeric, then fresh lemon juice and zest brigthen everything up at the end.

The best part is blending just a portion of the soup. It gives the broth a thick, creamy texture without adding any cream, while still leaving plenty of tender lentils and vegetables in every bite.

A Bright, Creamy Lentil Soup in 30 Minutes

This soup has everything I want in a cozy meatless meal: it’s hearty enough for dinner, packed with plant-based protein and fiber, and still tastes bright and fresh thanks to plenty of lemon.

Red lentils are especially good here because they cook quickly and naturally soften as they simmer. I blend just 2 cups of the finished soup and stir it back into the pot, which makes the broth thick and creamy without adding dairy.

Don’t skip the lemon zest! The juice adds acidity while the zest gives the soup even more fresh lemon flavor.

If you love lentils, try my sausage lentil soup next for an even heartier version.

Ingredient You’ll Need

• Vegetables: Carrots, celery, and onion create the savory base of the soup, with plenty of fresh garlic added at the end.
• Vegetable broth: you can use homemade if you have it, but we always purchase several cartons to have on hand.
• Red lentils: They cook quickly and don’t need to be soaked, which is one reason they’re so good for this soup. Rinse them first, then add them directly to the broth. They’ll soften and start to break down as they cook, helping create the soup’s creamy texture.
• Spices: Cumin and turmeric add warmth and depth without overpowering the lemon. You’ll also need bay leaves (or bay leaf substitute), kosher salt, and black pepper.
• Lemon: this is the star, so use both the juice and zest. The juices adds acidity while the zest gives the soup even more fresh lemon flavor.
• Spinach or kale (optional): Stir in a few handfuls at the end if you want to add greens. They’ll wilt right into the hot soup.

How to Make Lemon Lentil Soup

Saute the Vegetables

1. Heat the oil in a large pot or dutch oven over medium heat, then add the onion, celery, and carrots and cook, stirring frequently until softened and the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.

Simmer the Lentils

1. Pour in the vegetable broth over the vegetables then add the red lentils, bay leaves, turmeric, and cumin and stir well. Turn the heat up to medium-high to bring the soup to a boil then reduce the heat to a simmer, cover and cook for 12-15 minutes, until the lentils are very tender and beginning to break down.

Add the Lemon and Blend

• Transfer 2 cups of the soup to a blender and blend on high until smooth. Add it back to the soup and stir to combine. Blending just part of the soup gives the broth a thick, creamy consistency while leaving plenty of texture. You could also use an immersion blender to partially blend the soup.
• Add the spinach or kale, if using, and cook for 2-3 minutes, until wilted. Taste before serving and add more salt, pepper, or another squeeze of lemon as needed. I almost always taste for lemon again at the end because the exact amount you need depends on the size of your lemon.

Molly’s Tips for the Best Lemon Lentil Soup

• Add the lemon at the end. Stirring in the juice and zest after the lentils cook keeps the lemon flavor fresh and bright.
• Only blend part of the soup. Blending about 2 cups gives you a creamy broth without losing all the texture form the lentils and vegetables. Blend a little more or less depending on how creamy you like it.
• Taste for lemon before serving. Lemons vary quite a bit in size and acidity, so give the finished soup a taste and add another squeeze if it needs more brightness.

Storage and Freezing

• To store: allow any leftover lemon lentil soup to cool then place in an airtight container in the fridge for up to 5 days. 
• To freeze: place the soup in an airtight container or bag and freeze for up to 6 months. Lay the bag flat to freeze then stand it upright to save room. Thaw in the fridge overnight before serving.
• Reheating: Warm leftover soup in a pot over medium-low heat or microwave individual servings until heated through. The lentils continue to absorb liquid as the soup sits, so stir in a splash of broth or water if it’s thicker than you’d like.

What to Serve with Lemon Lentil Soup

This soup is hearty enough for lunch or a light dinner on its own, but I love it with warm crusty bread or pita for dipping.

For a bigger meal, pair it with a simple green or kale salad. A grilled cheese is always a good idea too, especially if you’re serving to kids.

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

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