Lemony Lentil Soup

Why You’ll Love This Recipe

Lemony Lentil Soup is a comforting and nourishing dish with a bright citrusy twist. It’s a hearty blend of lentils, vegetables, and warming spices, elevated with fresh lemon juice to add a refreshing tang. Perfect for chilly evenings or a light lunch, this soup is vegan-friendly, protein-packed, and incredibly satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oiloniongarliccarrotsceleryground cuminpaprikadried lentils (brown or green)vegetable brothbay leaflemon juicelemon zestfresh parsley (for garnish)salt and pepper

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.

Stir in the garlic, cumin, and paprika. Cook for 1-2 minutes until fragrant.

Add lentils, bay leaf, and vegetable broth. Bring the mixture to a boil.

Reduce the heat to low and simmer, covered, for 25-30 minutes or until lentils are tender.

Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some texture.

Stir in lemon juice and zest. Season with salt and pepper to taste.

Simmer for another 5 minutes, then remove from heat.

Garnish with chopped parsley before serving.

Servings and timing

This recipe yields about 6 servings.Preparation time: 10 minutesCooking time: 35 minutesTotal time: 45 minutes

Variations

Add chopped spinach or kale during the last 5 minutes of cooking for extra greens.

Include a pinch of red pepper flakes for a subtle kick.

Use red lentils for a creamier texture and quicker cooking time.

Add a swirl of coconut milk for a richer, creamier finish.

Top with croutons or a drizzle of olive oil for added texture.

storage/reheating

Store Lemony Lentil Soup in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months; thaw overnight in the fridge before reheating.Reheat gently on the stovetop or in the microwave, stirring occasionally.

FAQs

Can I use canned lentils?

It’s best to use dried lentils for this recipe as they absorb more flavor, but canned lentils can be used for convenience—just reduce the cooking time.

What kind of lentils work best?

Brown or green lentils hold their shape well and offer a hearty texture. Red lentils are softer and cook faster, resulting in a creamier soup.

Is this soup vegan?

Yes, this recipe is naturally vegan and packed with plant-based protein.

Can I make it in a slow cooker?

Yes, combine all ingredients (except lemon juice and zest) and cook on low for 6-8 hours. Stir in the lemon just before serving.

How can I make it thicker?

Blend more of the soup or simmer uncovered for a few extra minutes to reduce the liquid.

What if I don’t have fresh lemons?

You can substitute with bottled lemon juice, though fresh juice offers the best flavor.

Can I make this spicy?

Absolutely—add chili flakes, cayenne pepper, or a diced jalapeño for heat.

Is it gluten-free?

Yes, all ingredients are naturally gluten-free, but always check your broth label to be sure.

Can I add protein?

Chickpeas or shredded chicken (if not keeping it vegan) can be added for extra protein.

Does it freeze well?

Yes, it freezes beautifully. Just cool completely before transferring to freezer-safe containers.

Conclusion

Lemony Lentil Soup is a zesty and wholesome dish that brings comfort and brightness in every spoonful. Its simple ingredients and bold flavors make it a go-to meal for any season. Whether you’re seeking a cozy winter warmer or a light summer lunch, this soup is a versatile and delicious choice you’ll want to revisit often.

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