A thick and hearty lentil broth featuring a citrus burst and a healthy mix of celery, onion, carrot—it’s Lemon Lentil Soup, and it makes the perfect appetizer or light lunch.
Usually I find I have to choose between a soup that is hearty and a soup that is refreshing. Maybe that’s because I didn’t realize just how powerfully delicious the tag team of lemon and lentil truly is.
Truth be told, I don’t usually think of lemon when I make my soups. And only in the last few years have lentils featured regularly in my recipes, regardless of the dish. So while this soup is a long time coming, the key ingredients are relatively new. No matter, I got there in the end! And now that I’m here, I like to think I’m making the most of it. I’ve added celery, carrots, onions, for their nutrients and relative “heft” then added flavor by raiding my spice rack: cumin, turmeric, coriander, curry powder, cayenne pepper. The lentils also make it possible for me to adjust the thickness and texture of the soup. I can blend it all for something smoother, I can keep all the lentils intact to make it feel more like a meal, or I can enjoy the best of both worlds by blending only half.
And with that lemon burst, the hot soup not only makes me feel cozy during the winter months, it feels right at home in the summer, too. So, no matter when you see this recipe, it’s no doubt a great time to make some!
What type of lentil should I use?
There are several different kinds of lentils, but for soups, I have narrowed it down to green, brown, red and yellow. They differ in terms of their appearance, texture, and taste, so it’s no surprise some lend themselves more easily to certain recipes. I would group green and brown lentils together; they both hold their shape well, which you might prefer if you plan on forgoing the blender and keeping the lentils intact for a “chunky” soup. As for taste, green lentils bear a slight peppery taste while brown lentils have an earthy flavor to them. Brown lentils cook quickly, mind you, which leaves them susceptible to turning mushy. So you may end up with a pureed soup whether you want it or not. Red and yellow lentils are soft and break down easily while cooking. They pretty much volunteer themselves for soups, as they can give it a creamy texture even without the use of a blender. And yes, green lentils are green, brown lentils are brown, red are red, and yellow are yellow. If the appearance of your soup matters to you, you may take this insight under advisement.
Ingredients
- 2 tbsp olive oil
- 1 small white onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp ginger
- 1 tsp curry powder
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 6 cups vegetable stock
- 1 1/2 cups red lentils, rinsed
- juice and zest of 1-2 lemons
- fresh dill, chopped (for garnish)
- fresh cilantro, chopped (for garnish)
How to Make Lemon Lentil Soup
Step 1: In a large pot, heat the olive oil over medium heat.
Step 2: Add the onion and garlic, cooking until softened, about 2 minutes. Then mix in the spices and continue to sauté for another 4 minutes.
Step 3: Add the carrots and celery. Cook until the carrots are tender, roughly 10 minutes. Pour in the vegetable broth and add the lentils, stirring well.
Step 4: Reduce heat to low and let the soup simmer for 20 minutes, or until the lentils are soft.
Step 5: Stir in the lemon juice and, if desired, the lemon zest for an extra citrus kick.
Step 6: For a smoother texture, use an immersion blender or transfer to a blender to puree the soup to your liking. You can blend all of it or just half to keep some texture.
Step 7: Ladle the soup into bowls and top with fresh cilantro, dill, and lemon wedges on the side.
FAQs & Tips
Let the soup cool completely then store it in an airtight container. It should keep in the fridge for up to four days. You may find, when you go to reheat it, that the consistency is a bit thicker than you remember. That’s because the lentils will have absorbed some of the liquid. Add water or broth to get that soup-like consistency you know and love then warm it up on the stove or in the microwave.
While most soups are traditionally served warm (a big bowl of steaming hot soup is the best way to beat those winter blues!), thanks to the lemon in this one, I think you can get away with having a cold bowl in the warmer months as well. I mean, who doesn’t think of birds chirping and sun shining when they smell lemon? If you want it chilled, make the soup then store it overnight in the fridge. You may find it has a thicker consistency from sitting in the fridge, so add some stock or water and stir it up. You may also need to add some more spice to the mix, as the chill tends to mute flavors.
Yes, you can, though you will want to pre-cook the diced onion, carrots, celery, and minced garlic in olive oil on the stove until they’ve softened. Then transfer these ingredients to the slow cooker and add the seasoning, broth, and rinsed lentils. It’s up to you whether you want to do them on HIGH for 3–4 hours or LOW for 6–8 hours. Just remember, red and yellow lentils tend to break down more quickly so don’t be alarmed when they turn creamy during the cooking process. When the soup is finally done, add in the lemon juice and zest and give it a good stir. Taste it to see whether it needs a bit more citrus goodness.
Serving Suggestions
This soup can be served as an appetizer to a fancy dinner or serve as a light lunch. It’s up to you. I recommend some crusty bread—as I would with all soups—though, if you feel so inclined, you can go with warm pita or naan bread. I think Baked Potatoes with Garlic Herb Sour Cream would also work nicely as the two sides combine to form one lovely dinner, as would this Lemon Orzo Salad (yes, I opted for this salad to keep the flavors consistent). If you wanted more protein, you might want to consider this recipe for Shredded Chicken, which would allow you to add the meat right into the soup.
Lemon Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 5 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp ginger
- 1 tsp curry powder
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 6 cups vegetable stock
- 1 1/2 cups red lentils rinsed
- Juice and zest of 1-2 lemons
- Fresh dill chopped for garnish
- Fresh cilantro chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, cooking until softened, about 2 minutes. Then mix in the spices and continue to sauté for another 4 minutes.
- Put in the carrots and celery, cooking until the carrots are tender, roughly 10 minutes. Then pour in the vegetable broth and add the lentils, stirring well.
- Reduce heat to low and let the soup simmer for 20 minutes, or until the lentils are soft.
- Stir in the lemon juice and, if desired, the lemon zest for an extra citrus kick.
- For a smoother texture, use an immersion blender or transfer to a blender to puree the soup to your liking. You can blend all of it or just half to keep some texture.
- Garnish and serve. Ladle the soup into bowls and top with fresh cilantro, dill, and lemon wedges on the side.
