Lemon Lentil Soup

5 from 26 votes

This lemon lentil soup is bright, cozy, and surprisingly creamy thanks to red lentils and a quick partial blend. Fresh lemon, cumin, and turmeric give the simple vegetable base tons of flavor, and it all comes together in one pot in 30 minutes. It's a satisfying meatless lunch or dinner packed with plant-based protein and fiber.

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Prep Time10

Cook Time20

Total Time30

Servings: bowls

Author: Molly Thompson

INGREDIENTS

1-2 tablespoons olive oil or avocado oil
1 medium yellow onion diced
3 large carrots peeled and sliced
2 stalks celery chopped
4 cloves garlic minced
6 cups vegetable stock
1 1/2 cups red lentils
2 bay leaves
1/2 teaspoon turmeric
1 teaspoon cumin
Juice from 1 lemon (about 5 tbsps)
1 teaspoon lemon zest
1/2 teaspoon black pepper
1 teaspoon kosher salt
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. 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.
1-2 tablespoons olive oil or avocado oil, 1 medium yellow onion, 3 large carrots, 2 stalks celery, 4 cloves garlic
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 very tender and beginning to break down.
6 cups vegetable stock, 1 1/2 cups red lentils, 2 bay leaves, 1/2 teaspoon turmeric, 1 teaspoon cumin
Remove the lid and stir in the lemon juice, lemon zest, salt and pepper.
1/2 teaspoon black pepper, 1 teaspoon kosher salt, Juice from 1 lemon (about 5 tbsps), 1 teaspoon lemon zest
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. This gives the soup a creamy consistency while still leaving plenty of texture. You can also use an immersion blender to partially blend the soup to your desired consistency.
Add the spinach or kale, if using, and cook for 2-3 minutes, until wilted. Taste and add more salt, pepper, or lemon juice as needed. Serve with freshly cracked black pepper and 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: Warm on the stovetop over medium-low heat or microwave individual servings until heated through. Add a splash of broth or water if the soup has thickened in the fridge.

Lemon: Taste the soup before serving and add another squeeze of fersh lemon juice if you want it brighter.

Nutrition

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