Name: Lemon Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 medium onion (diced); 2 medium carrots (diced (about 1 1/2 cups)); 2 celery stalks (diced (about 3/4 cup)); 3 cloves garlic (minced); 1/4 tsp red pepper flakes; 1 tsp cumin; 1 1/2 cups dry green or brown lentils (rinsed); 6 cups no salt-added vegetable broth; 3 tbsp lemon juice ((or more, to taste)); Salt and pepper to taste; fresh cilantro (finely chopped (optional))

This Lemon Lentil Soup makes for a hearty, nutritious and flavour packed soup perfect for the whole family. It can be prepared in less than 30 minutes and also makes a great freezer meal! {Vegan & gluten-free}

This lemon lentil soup is such a life saver! There is minimal preparation required and you’ve got one tasty and healthy dinner on the table in less than 30 minutes!

With 20 grams of fibre per serving, this Mediterranean lentil soup is healthy, hearty and filling, and is a great meatless meal option when you’re short on time. It’s bursting with fresh and zesty flavours and will warm you up from the inside out.

For more delicious lentil recipes, be sure to check out this Mediterranean Lentil Salad and Lentil Bolognese!

Table of Contents

Why Make this Recipe

Healthy: This green lentil soup is not only filled with zesty and refreshing flavours, but it also makes for a great balanced meal because it contains protein, fibre and iron-packed lentils. As an added bonus, there are quite a few nutrient-rich veggies hidden in there as well.
Plant-based: With all of the delicious flavours and protein-packed lentils, you won’t miss the meat in this filling plant-based soup. Perfect if you require a vegan option!
Make-ahead: This soup freezes well and makes up a big batch so it’s perfect for weekly meal prep.

Ingredient Notes

Vegetables: Onion, carrots, celery, and garlic form the base of the soup and incorporate plenty of flavour and nutrients.
Seasonings: Red pepper flakes, cumin, salt and pepper. Feel free to adjust seasoning according to your personal taste preference.
Lentils: The lentils add a dose of fibre and protein to this soup, while also providing texture. Use dry lentils for this recipe. Green or brown both work well.
Broth: To keep this soup plant-based, I used a vegetable broth. You can also sub in chicken stock if desired.
Lemon juice: For the brightest and zingiest flavour, use fresh lemon juice rather than bottled.

Step by Step Instructions

Step 1- Heat oil in large saucepan or Dutch oven. Add onion, carrot, celery, garlic and red pepper flakes and cook over medium heat for approximately five minutes or until vegetables are fragrant and have softened.

Step 2- Add cumin, lentils and broth to the saucepan, turn the heat to high and bring to a boil.

Step 3 – Reduce heat to medium low, cover and simmer until lentils are tender and soup is beginning to thicken, about 20-30 minutes.

Step 4 – Using an immersion blender, blend the soup until smooth, or leave some chunks, if desired. Alternatively, you can transfer some of the soup into a blender to puree it. I like to keep mine a little bit chunky. Add extra broth to thin it out if necessary. Add lemon juice, salt and pepper and stir. Taste and adjust flavours according to your personal taste preference. Serve sprinkled with fresh cilantro or parsley.

Recipe Tips

I suggest using a no-salt added or reduced sodium broth for the soup and adjusting the seasoning at the end. If we’re serving this to our baby or toddler, I’ll leave out the salt altogether to limit their sodium intake, and my husband and I will season our own portions accordingly.
You can leave the soup slightly chunky or puree it until completely smooth. I usually puree it using my immersion blender leaving it slightly chunky for some added texture. You may need to adjust the amount of broth after pureeing it until you achieve your desired consistency.
If you don’t own an immersion blender, you can also use a regular blender to puree a portion of the soup. If you opt for this method, be sure to puree the soup in batches and never fill the blender more than half way full to prevent the soup from exploding out of the blender, which can not only create a huge mess but may also result in a burn.
You can also double or triple this lemon lentil soup recipe and freeze the soup in freezer-safe containers for future use. Another huge time-saving strategy for getting healthy meals on the table FAST.
Although this recipe is filling on its own, I love serving it with some baked crispy pita chips. To make them, preheat the oven to 375 degrees F. Cut pita bread into quarters and each quarter in half to make 8 triangles. Place the wedges in a single layer on a baking sheet and brush lightly with some olive oil, minced garlic and a sprinkle of salt and pepper. Bake for about 10 minutes, until crisp, turning once.

Recipe FAQs

Can I use canned lentils?

You can use canned lentils in this soup rather than dried, but be aware that they are already cooked so will require a much shorter time on the stovetop. They only need to be cooked for 5 minutes in the soup, so if you are really short on time they are a good option.

Canned lentils will have higher levels of sodium, so if you do use them, be sure to drain and rinse them well and taste for seasoning.

Can I use red split lentils?

Yes, however keep in mind that red split lentils will give this soup a different texture and flavour as they are much softer. They will also only require around 5 minutes of cooking time.

How to Store

Allow the soup to cool completely before storing in an airtight container. It will keep well in the fridge for up to five days, so it’s a great option for weekly meal prep.

Can I freeze this soup?

Yes, this soup freezes really well! It will keep well for up to six months in a freezer safe container or sealable freezer bag. Thaw the soup in the fridge overnight before reheating.

How to Reheat

You can reheat this soup in the microwave or on the stovetop.

Stovetop: Place in a saucepan over medium heat, stirring occasionally until heated through.

Microwave: Heat on high heat for 2-3 minutes, stirring half way through.

Serving Suggestions

I highly recommend topping this soup with some freshly chopped cilantro or parsley and a sprinkle of feta or parmesan cheese and serving it along with some baked pita chips for dipping. The crispy chips compliment the flavour and texture of this soup so well!

Although the soup is quite filling on its own, I always like to pair it with a nice hearty salad like this Roasted Beet & Carrot Kale Salad or this Spiralized Greek Cucumber Salad to make it more of a complete meal.

More soup recipes

Did you make this recipe? Scroll down to leave a rating and review!

A bowl of lentil soup with fresh lemons behind it.

Course Soup

Lemon Lentil Soup

By: Elysia

Servings 5 to 6 servings

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Ingredients

1 tbsp olive oil
1 medium onion diced
2 medium carrots diced (about 1 1/2 cups)
2 celery stalks diced (about 3/4 cup)
3 cloves garlic minced
1/4 tsp red pepper flakes
1 tsp cumin
1 1/2 cups dry green or brown lentils rinsed
6 cups no salt-added vegetable broth
3 tbsp lemon juice (or more, to taste)
Salt and pepper to taste

To garnish:

fresh cilantro finely chopped (optional)

Instructions

Heat oil in large saucepan or Dutch oven. Add onion, carrot, celery, garlic and red pepper flakes and cook over medium heat for approximately five minutes or until vegetables are fragrant and have softened.
Add cumin, lentils and broth to the saucepan, turn the heat to high and bring to a boil.
Reduce heat to medium low, cover and simmer until lentils are tender and soup is beginning to thicken, about 20-30 minutes.
Using an immersion blender, blend the soup until smooth, or leave some chunks, if desired. Alternatively, you can transfer some of the soup into a blender to puree it. I like to keep mine a little bit chunky. Add extra broth to thin it out if necessary. Add lemon juice, salt and pepper and stir. Taste and adjust flavours according to your preferences. Serve sprinkled with fresh cilantro and a sprinkle of parmesan or feta cheese, if desired.

Notes

I suggest using a no-salt added or reduced sodium broth for the soup and adjusting the seasoning at the end. If we're serving this to our baby or toddler, I'll leave out the salt altogether to limit their sodium intake, and my husband and I will season our own portions accordingly.
You can leave the soup slightly chunky or puree it until completely smooth. I usually puree it using my immersion blender leaving it slightly chunky for some added texture. You may need to adjust the amount of broth after pureeing it until you achieve your desired consistency.
If you don't own an immersion blender, you can also use a regular blender to puree a portion of the soup. If you opt for this method, be sure to puree the soup in batches and never fill the blender more than half way full to prevent the soup from exploding out of the blender, which can not only create a huge mess but may also result in a burn.
You can also double or triple this recipe and freeze the soup in freezer-safe containers for future use. Another huge time-saving strategy for getting healthy meals on the table FAST.
Although this recipe is filling on its own, I love serving it with some baked crispy pita chips. To make them, preheat the oven to 375 degrees F. Cut pita bread into quarters and each quarter in half to make 8 triangles. Place the wedges in a single layer on a baking sheet and brush lightly with some olive oil, minced garlic and a sprinkle of salt and pepper. Bake for about 10 minutes, until crisp, turning once.

Nutrition

Calories: 272kcalCarbohydrates: 44gProtein: 17gFat: 4gSaturated Fat: 1gSodium: 25mgPotassium: 684mgFiber: 20gSugar: 5gVitamin A: 4128IUVitamin C: 10mgCalcium: 52mgIron: 5mg

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This recipe was originally posted in November 2018 and was updated January 2021 to include more helpful tips and photos.

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