Name: Lemon Lentil Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
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)

Jump to 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.

A bowl of thick yellow lentil soup with visible small chunks of orange carrot mixed throughout, garnished with two thin slices of lemon placed on top in the center. There are small bits of green herbs scattered over the surface along with a light sprinkling of ground black pepper. The soup is served in a rustic brown bowl, resting on a white plate, all set on a white marbled texture. The focus is close-up, showing the smooth and chunky textures of the soup clearly. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat oil in a large pot over medium heat. Add the diced onion and carrots, cooking for about 5 minutes until softened.
Step 2: Stir in the minced garlic, turmeric, and cumin. Cook for another minute until the spices are fragrant.
Step 3: Add the red lentils and stir to coat them with the spice mixture.
Step 4: Pour in the vegetable broth and bring the mixture to a boil. Then reduce heat to low and let it simmer.
Step 5: Cover and cook for 20–25 minutes, stirring occasionally, until the lentils break down and the soup thickens to your liking.
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.
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

The image shows a thick yellow lentil soup with orange carrot pieces mixed inside, served in a rustic wooden bowl sitting on a white plate. On top of the soup are two thin lemon slices placed near the center, sprinkled with small green herb leaves and black pepper flakes scattered across the surface, adding texture and color contrast. The soup appears smooth with some chunkiness from the vegetables and lentils. The bowl rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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.