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    Home » All Recipes » Lunch » Easy Lemon Lentil Soup

    Easy Lemon Lentil Soup

    Jan 2, 2022 by Tania Sheff · This post may contain affiliate links

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    Jump to Recipe Jump to Video

    This Easy Lemon Lentil Soup is hearty and flavorful. With a delicious assortment of ingredients, you'll love serving this healthy dish during the colder months.

    Lemon Lentil Soup on a Spoon

    Lemon Lentil Soup is an easy meal to make and includes so many scrumptious ingredients. The flavors from the vegetables, lentils, lemons, spices, and herbs come together and create an amazing mix that is so tasty. This is a great cold weather dish because it's chunky and hearty, and very filling.

    This is also a really healthy recipe to make. Easy Lemon Lentil Soup has protein and fiber-rich lentils, vegetables like kale that offer plenty of vitamins and minerals, and spices like turmeric that are known to help with inflammation. So not only is this soup easy to make and tastes great, it also is a healthy vegan option for lunch or dinner. Let's look more closely at the ingredients you'll be using.

    Video Tutorial

    What you'll need

    • Oil. Any oil you prefer will work here. I like using olive or grapeseed.
    • Onion. This provides sweetness.
    • Carrots. For sweetness and color.
    • Potatoes. This offers texture and flavor.
    • Green Lentils. You can use other kinds of lentils, but I think green ones work best here.
    • Veggie Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
    • Kale. Or spinach could be used.
    • Lemon Juice. For a little acidity and bright citrus flavor.
    • Dill. Or fresh parsley can be used instead.
    • Spices. Cumin, turmeric, salt, and pepper.

    How to Make this Lemon Lentil Soup

    1. In a large pot, saute the chopped onions and grated carrots in the oil, over medium heat for about 4-5 minutes.

    cooking the onions and carrots

    2. Add the cumin and turmeric, and stir. Cook for 1 minute.

    adding the spices

    3. At this point, add the potatoes, lentils, and broth. Reduce the heat and cook for about 25 minutes.

    adding the lentils and broth

    4. Add the salt, pepper, and kale, and cook for 5 more minutes.

    adding the kale

    5. Turn off the heat and add the lemon juice and dill. Stir and serve.

    adding the lemon juice
    Lemon Lentil Soup on a ladle

    Pro Tips

    • Taste test your seasoning. Because the salt level might vary depending on what kind of broth you are using, test your soup and season it to taste. You might also prefer more of something, like pepper or dill, so check that as well.
    • Add the kale near the end. The kale can easily overcook and lose its color and texture. Adding it near the end of the cooking time keeps it bright green and with some delicious chew.
    • Use green lentils if you can. Green lentils are great because they are high in fiber and protein, as well as minerals and vitamins. They also hold their shape better than other types, making them perfect for longer cook times, like in a soup.

    How to Store and Reheat

    To store this easy Lemon Lentil Soup, place it in an airtight container and keep it in the refrigerator for up to 3-4 days. When you are ready to reheat it, place the soup back in the pot and warm it on the stove top. You can also microwave it for a couple of minutes until heated through.

    Can you freeze this soup?

    Yes, you can freeze this soup. Place it in an airtight container or freezer ziplock bag, and allow to freeze. If the bag freezes flat, it is easy to stack vertically and saves room in the freezer. The soup will last for about 6 months. Try to eat it before then though to enjoy the best taste and texture.

    What to Serve with this Lemon Lentil Soup

    • Crusty bread. It tastes great when you dip some warm toasted bread into this flavorful soup.
    • Salad. Make a healthy soup and salad combo with a fresh green salad.
    • Potatoes. This is great along with Vegan Scalloped Potatoes, Mashed Potatoes, or Mexican Stuffed Sweet Potatoes.
    • Grains or pasta. Try this lentil soup with rice, couscous, millet, bulgar, or orzo. Creamy Lemon Spaghetti is another yummy option.
    Lemon Lentil Soup on a plate

    This Easy Lemon Lentil Soup is so simple, yet so delicious. You'll love how full of flavor and satisfying it is, especially when you want to warm up after a cold day. Enjoy this soup on its own or with some other dishes, but either way, it's the perfect recipe for this time of year.

    More delicious soup recipes

    • Creamy Broccoli Soup
    • Moroccan Chickpea Soup
    • Easy Puréed Bean Soup
    • Red Lentil Soup

    Easy Lemon Lentil Soup

    This Easy Lemon Lentil Soup is hearty and flavorful. With a delicious assortment of ingredients, you'll love serving this healthy dish during the colder months.
    4.75 from 84 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 257kcal
    Author: Tania Sheff

    Ingredients

    • 2 tbsp. olive oil or other kind
    • ½ medium onion, diced
    • 1 large carrot, cubed
    • 2 medium potatoes, cubed
    • 1 cup green lentils, rinsed
    • 4 cups kale, chopped
    • 5 cups vegetable broth
    • 3 tbsp. lemon juice
    • ½ tsp. turmeric
    • ½ tsp. cumin powder
    • ½ tsp. salt or to taste
    • ¼ tsp. pepper or to taste
    • ⅓ cup chopped dill

    Instructions

    • In a large pot, saute the chopped onions and grated carrots in the oil, over medium heat for about 4-5 minutes.
    • Add the cumin and turmeric, and stir. Cook for 1 minute.
    • At this point, add the potatoes, lentils, and broth. Reduce the heat and cook for about 25 minutes.
    • Add the salt, pepper, and kale, and cook for 5 more minutes.
    • Turn off the heat and add the lemon juice and dill. Stir and serve.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Pro Tips

    • Taste test your seasoning. Because the salt level might vary depending on what kind of broth you are using, test your soup and season it to taste. You might also prefer more of something, like pepper or dill, so check that as well.
    • Add the kale near the end. The kale can easily overcook and lose its color and texture. Adding it near the end of the cooking time keeps it bright green and with some delicious chew.
    • Use green lentils if you can. Green lentils are great because they are high in fiber and protein, as well as minerals and vitamins. They also hold their shape better than other types, making them perfect for longer cook times, like in a soup.

    How to Store and Reheat

    To store this easy Lemon Lentil Soup, place it in an airtight container and keep it in the refrigerator for up to 3-4 days. When you are ready to reheat it, place the soup back in the pot and warm it on the stove top. You can also microwave it for a couple of minutes until heated through.

    Nutrition

    Calories: 257kcal | Carbohydrates: 41g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 975mg | Potassium: 901mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6897IU | Vitamin C: 73mg | Calcium: 103mg | Iron: 4mg

    More Lunch Recipes

    • Eggplant Potato Patties
    • Quick Vegan Cabbage
    • Grilled Zucchini
    • Baked Snap Peas

    Reader Interactions

    Comments

    1. Jules Nevares says

      September 17, 2022 at 6:25 pm

      I'd constantly want to be update on new blog posts on this site, saved to favorites!

      Reply
      • Tania Sheff says

        September 17, 2022 at 6:32 pm

        Thank you so much, Jules! It means a lot to me!

        Reply
    2. Jodi says

      August 21, 2022 at 6:10 am

      5 stars
      This was super quick and delicious 😋

      Reply
      • Tania Sheff says

        August 21, 2022 at 3:50 pm

        Thank you so much, Jodi!

        Reply
    3. Susan S says

      August 04, 2022 at 11:24 pm

      5 stars
      Quite tasty! I added 3 clove of garlic when sautéing veggies. I used cilantro instead of dill because I prefer it. I juiced the lemon and put the rinds in while it was cooking. The kale took about 15 minutes to cook down, not 5 on medium-low heat. Added the lemon and cilantro at the end and it added such a BRIGHT flavor.

      To me, just perfect for summer day.

      Reply
      • Tania Sheff says

        August 06, 2022 at 5:06 pm

        Yay! Thank you, Susan!

        Reply
    4. Emre Baca says

      July 03, 2022 at 9:24 am

      5 stars
      Perfect. Easy and delicious

      Reply
      • Tania Sheff says

        July 03, 2022 at 4:34 pm

        Thank you for the rating, Emre!

        Reply
    5. Abby says

      June 04, 2022 at 4:36 pm

      5 stars
      Sub'd out fresh spinach for Kale (not a kale lover) and enjoyed it very much - especially the fresh herbs. It was easy to make and took very little prep time using the Cuisineart for the carrots and onions. Cook time was quick too - a new staple in our rotation here! Thank you.

      Reply
      • Tania Sheff says

        June 05, 2022 at 5:11 pm

        Thank you so much, Abby!

        Reply
        • Celia says

          June 19, 2022 at 1:28 pm

          5 stars
          Delicious so so good and so quick. I will definitely be making this again and again and again

          Reply
          • Tania Sheff says

            June 19, 2022 at 4:10 pm

            It's so great to hear, Celia! Thanks for the rating!

            Reply
        • Theresa says

          October 16, 2022 at 2:31 am

          Does the kale dominate or do the seasonings even it out? I’m not a fan of kale at all (traumatized from smoothies) but if it doesn’t overpower the soup I am happy to try. Sounds delicious.

          Reply
          • Tania Sheff says

            October 16, 2022 at 2:16 pm

            Hi Theresa! So, the kale doesn't dominate at all. You can also use spinach instead. Happy cooking!

            Reply
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