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–+ servings
Lemon Lentil Soup

Lemon Lentil Soup: Bright, Healthy Comfort in Every Bowl

This Lemon Lentil Soup brings together tender lentils and fresh lemon for a nourishing, light broth that's perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to substitute with a neutral vegetable oil.
  • 1 Onion Can be swapped with shallots for a milder taste.
  • 2 Celery stalks Can be omitted if unavailable.
  • 2 Carrots Substitute with parsnips for a different flavor profile.
  • 3 cloves Garlic Powdered garlic works in a pinch.
  • 6 cups Vegetable Stock Chicken stock could be a non-vegan option.
For the Heart of the Soup
  • 1 cup Red Lentils Swap with green or brown lentils, adjusting the cooking time.
  • 2 Bay Leaves Can be omitted if you’re in a hurry.
  • 1 teaspoon Turmeric Ginger can be a nice alternative for a twist.
  • 1 teaspoon Cumin Consider using coriander as a substitute.
For the Zesty Finish
  • 1 Lemon Juice and Zest Lime juice is a perfect substitute if needed.
  • Salt Essential seasoning to enhance flavors.
  • Pepper Essential seasoning to enhance flavors.
For Extra Nutrition
  • 2 cups Fresh Spinach or Kale Optional; Swiss chard or collard greens can be excellent alternatives.

Equipment

  • large stock pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add 1 diced onion, 2 chopped celery stalks, and 2 sliced carrots. Sauté for 3-4 minutes until the vegetables soften and the onion turns translucent.
  2. Add 3 minced garlic cloves to the pot and stir well, cooking for an additional minute until fragrant.
  3. Pour in 6 cups of vegetable stock while stirring to combine. Add 1 cup of red lentils, 2 bay leaves, and 1 teaspoon each of turmeric and cumin. Stir well to distribute the seasonings.
  4. Increase the heat to medium-high to bring the mixture to a gentle boil. Once bubbling, reduce the heat to medium-low, cover, and let simmer for 12-15 minutes.
  5. Stir in the juice and zest of 1 lemon, along with salt and pepper to taste. Add 2 cups of fresh spinach or kale, stirring for an additional 2-3 minutes until the greens wilt.
  6. Ladle the soup into bowls, garnishing with fresh herbs and additional black pepper. Serve hot with crusty bread or a crisp salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Cool the soup completely before storing. It lasts up to 5 days in the fridge or can be frozen for up to three months.

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