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Lentil Soup with Lemon 1

Lentil Soup with Lemon

This hearty Lentil Soup with Lemon transforms humble lentils into a complex, satisfying meal that's perfect for cool autumn evenings. The bright acidity of lemon adds vibrant flavor while the natural creaminess of pureed lentils creates depth and richness without cream, keeping the dish light and healthy.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Mediterranean, Middle Eastern
Servings 6 servings
Calories 275 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Immersion blender (optional)

Ingredients
  

Soup Base

  • 2 cups dried green or brown lentils rinsed and picked over
  • 2 tablespoons olive oil
  • 1 large onion finely diced (about 1½ cups)
  • 2 medium carrots diced (about 1 cup)
  • 2 stalks celery diced (about ¾ cup)
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1 bay leaf
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable or chicken broth

Finishing Ingredients

  • 3 tablespoons fresh lemon juice approximately 1 large lemon
  • 1 lemon zest from one lemon
  • 1/4 cup fresh parsley chopped
  • salt and freshly ground black pepper to taste

Optional Garnishes

  • Greek yogurt
  • lemon wedges
  • fresh herbs

Instructions
 

  • Prepare your mise en place by chopping all vegetables and measuring spices.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until softened but not browned, about 5-7 minutes.
  • Add minced garlic, cumin, coriander, and red pepper flakes to the vegetable mixture. Cook for 60-90 seconds until fragrant.
  • Add lentils, diced tomatoes with their juice, bay leaf, and broth to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, or until lentils are tender but still hold their shape.
  • Remove from heat and discard bay leaf. Stir in lemon juice, half the lemon zest, and chopped parsley. Season with salt and pepper to taste.
  • Optional: For a creamier texture, blend approximately one-third of the soup using an immersion blender or stand blender, then return it to the pot.
  • Allow the soup to rest for 5-10 minutes before serving. Serve in warmed bowls garnished with remaining lemon zest, a dollop of Greek yogurt if desired, and additional fresh herbs.

Notes

Red lentils can replace green/brown for a softer, quicker-cooking soup (reduce cooking time by 10 minutes). Add spinach or kale (2 cups) in the last 5 minutes for extra nutrients. The soup actually improves in flavor after 24 hours in the refrigerator. Freezes well for up to 3 months.

Nutrition

Calories: 275kcalCarbohydrates: 40gProtein: 15gFat: 6gSaturated Fat: 1gSodium: 450mgFiber: 16gVitamin A: 80IUVitamin C: 35mgIron: 30mg
Keyword Lentil Soup, Healthy Soup, Lemon, Vegan, Plant-based, High Protein
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