Lemon Lentil Soup Recipe

Introduction

Lemon Lentil Soup is a bright and comforting dish that combines tender red lentils with fresh lemon juice and warming spices. It’s easy to make, nourishing, and perfect for a cozy meal any time of year.

Ingredients

• 1 cup red lentils
• 1 medium onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tsp turmeric powder
• 1/2 cup fresh lemon juice
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Step 1: Heat oil in a large pot over medium heat. Add the diced onion and carrots, cooking for about 5 minutes until softened.
2. Step 2: Stir in the minced garlic, turmeric, and cumin. Cook for another minute until the spices are fragrant.
3. Step 3: Add the red lentils and stir to coat them with the spice mixture.
4. Step 4: Pour in the vegetable broth and bring the mixture to a boil. Then reduce heat to low and let it simmer.
5. Step 5: Cover and cook for 20–25 minutes, stirring occasionally, until the lentils break down and the soup thickens to your liking.
6. Step 6: Remove the pot from heat and stir in the fresh lemon juice. Season with salt and pepper, adjusting lemon juice as desired for brightness.
7. Step 7: Ladle the soup into bowls and garnish with chopped fresh parsley and lemon slices. Serve hot, optionally with crusty bread.

Tips & Variations

• For a fresher flavor, add lemon juice at the end of cooking to prevent curdling.
• Fresh turmeric can be substituted for powder; use 1 tablespoon grated fresh turmeric for a vibrant taste.
• If the soup thickens too much as it cools, simply add more broth when reheating.

Storage

Store the soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Reheat gently on the stove, adding a splash of broth to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are preferred because they cook quickly and break down to create a creamy texture, but you can use yellow lentils as a close substitute. Other lentils like green or brown will take longer to cook and will keep their shape.

How can I make this soup vegan and gluten-free?

This recipe is naturally vegan and gluten-free. Just ensure your vegetable broth is gluten-free if you need to avoid gluten.

Lemon Lentil Soup Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

This vibrant and comforting Lemon Lentil Soup combines red lentils, aromatic spices, and fresh lemon juice to create a creamy, flavorful dish perfect for any season. Packed with nutrients and quick to prepare on the stovetop, this soup offers a hearty and bright meal that is both satisfying and refreshing.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup red lentils
• 1 medium onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1/2 cup fresh lemon juice
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil (inferred for sautéing)

Instructions

1. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking them for about 5 minutes until they soften and become fragrant.
2. Add Aromatics and Spices: Stir in the minced garlic, turmeric powder, and ground cumin. Cook for an additional minute to release the spices’ aromas, being careful not to burn the garlic.
3. Add Lentils and Broth: Pour in the red lentils and stir to coat them evenly with the vegetable and spice mixture. Then, add 4 cups of vegetable broth and bring the mixture to a boil.
4. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 to 25 minutes. Stir occasionally to prevent sticking and ensure the lentils break down, resulting in a creamy texture.
5. Finish with Lemon Juice: Remove the pot from heat and stir in the fresh lemon juice. Season the soup with salt and pepper to taste. Adjust the lemon juice if you desire a brighter flavor.
6. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and optional lemon slices. Serve hot, ideally with crusty bread for dipping.

Notes

• Red lentils cook faster than other lentil varieties and break down completely, giving the soup a naturally creamy texture without pureeing.
• Add lemon juice at the end to preserve its bright, fresh flavor and prevent curdling in the hot soup.
• The soup thickens as it cools; if reheating, add a bit more vegetable broth or water to reach desired consistency.
• Fresh turmeric can be used instead of powder by substituting 1 tablespoon of grated fresh turmeric for 1 teaspoon of powder.
• Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months for convenient meal prep.

Keywords: lemon lentil soup, vegan soup, red lentil recipe, easy lentil soup, Mediterranean soup, healthy soup, lemon soup, turmeric soup