Go Back
–+ servings
a bowl of lemon lentil soup with a spoon

Lemon Lentil Soup

5 from 11 votes
This easy, lemon lentil soup is the perfect for everyday lunches and dinner. It's a low glycemic and filled with protein and fiber.
PRINT RECIPE PIN RECIPE
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 bowls
Author: Molly

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 leafs
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • Juice from 1 lemon (about 5 tbsps)
  • 1 teaspoon lemon zest
  • Optional: spinach or kale
  • To top: parsley or cilantro

INSTRUCTIONS

  • Heat the oil in a large stock pot over medium heat then add the onion, celery and carrots and cook, stirring frequently until the vegetables are soft and the onions are translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
  • Pour the vegetable stock 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 medium-low to simmer. Cover and simmer for 12-15 minutes, until the lentils are soft.
  • Remove the lid and stir in the lemon juice, lemon zest, salt and pepper.
  • Transfer 2 cups of soup to a blender and blend on high until smooth then pour it back into the soup and stir to combine. You can also an immersion blender to partially blend the soup to your desired consistency.
  • Add the spinach, if using, and cook to wilt for 2-3 minutes. Taste and add more salt and pepper as needed. Serve with fresh cracked black pepper, cilantro or parsley.

Recipe Equipment

Stock Pot or Dutch Oven
Blender or Immersion Blender

Notes

  • To store: allow any leftover soup to cool then place in an air tight container in the fridge for up to 5 days. 
  • To freeze: place the soup in an air tight container or bag and freezer 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: pour leftover soup into a large pot and warm over medium heat. You can also 
  • Different lentils: you can swap red lentils for any lentils you have on hand! They all will work, the color will just be different.
  • Canned lentils: The flavor and texture is so much better with dried lentils, however, you can use canned if that's all you have. Use 2 cans of drained and rinsed lentils and allow the broth to simmer with the vegetables for 10 minutes, then add the canned lentils and simmer for another 10 minutes. 

Nutrition

Serving: 1bowl | Calories: 138kcal | Carbohydrates: 64.6g | Protein: 18.8g | Fat: 9.1g | Cholesterol: 0mg | Sodium: 1206mg | Fiber: 10.8g | Sugar: 8.8g | Vitamin A: 461IU | Vitamin C: 32.8mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!