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 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.
2. Add the cumin and turmeric, and stir. Cook for 1 minute.
3. At this point, add the potatoes, lentils, and broth. Reduce the heat and cook for about 25 minutes.
4. Add the salt, pepper, and kale, and cook for 5 more minutes.
5. Turn off the heat and add the lemon juice and dill. Stir and serve.
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.
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
Easy Lemon Lentil Soup
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.
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.
This turned out good! Flavors are on point. Next time I would decrease the amount of kale, as it overpowers the other ingredients and is tough and chewy even after cooking the recommend time. Also maybe add the potatoes later so they don't get mushy (I did use little potatoes, that could be why) or use another potato-like veg. Also had to add lots more liquid! It got really stew-like. Otherwise there's nothing better than lemon and dill!
Thank you for the feedback, Donna!
Really easy and great flavors! Will definitely make this again! Added more carrots and a zucchini. So yummy!
Thank you, Cyndi!
Hi, can this be made in the instant pot?
Hi Lydia! I think so, although I cannot give you recommendations on the settings, because I don't own an instant pot. Let me know if you try it!
To make in the IP you just need to cook at high pressure for 12 minutes and do a quick release 🙂
Added extra chili powder and red pepper flakes. Also put in 2 potatoes, 2 cups of kale, and garbanzo beans. Great flavor!
Thank you for reporting back, Lori! I am glad you enjoyed the soup!
I gave family member who avoids nightshade vegetables, so no potato. She can eat sweet potatoes or turnips? What do you recommend instead of potatoes?
Hi Pamela! Yes, I think sweet potatoes would be better for this recipe. Let me know if you try it!