As an Amazon Associate I earn from qualifying purchases.
Lemon lentil soup gives cozy lentil soup a bright and vibrant lemony twist – a simple, one-pot, nutritious, and delicious comfort soup to warm you up this fall/winter!
Why You’ll Love This Recipe
Loosely inspired by a Lebanese lemon lentil soup I once tried, this lemon and lentil soup is a flavor-packed, one-pot wonder; somehow both a warm hug on a chilly day and a twist of sunshine to your winter menu thanks to the bright and zesty lemony broth.
It’s loaded with fiber, B vitamins, iron, and plant protein from the lentils (and vitamin C from the lemon), making it a nutritious, budget-friendly option to satisfy without weighing you down. Whether you cook it on the stove or in a Crock-Pot, this easy one-pot recipe comes together in just 40 minutes—perfect for meal prep and weeknight dinners.
Plus, you can enjoy it brothy or blend it until creamy as part of a rotation of cozy vegan soups like vegan split pea soup, vegetable barley soup, and lentil sweet potato soup.
The Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations and Add-Ins
- Oil-free: Use ¼ cup veg broth or water to sauté the ingredients instead.
- Leafy greens: Add extra nutrients with a few handfuls of spinach or kale added in the last 2-3 minutes of simmering and left to wilt.
- Sweet potato: (or red potatoes) finely diced for more filling power.
- Spices: Add depth with a little cayenne or chili powder (for spice), a little curry powder, a pinch of turmeric (always pair with black pepper!), smoked paprika, etc.
- Bay leaf: Simmer the soup with 1-2 bay leaves for extra savory depth.
- Dill: Added when serving for a little extra fresh flavor.
- Ginger: Add a small amount of fresh ginger for zingy flavor.
- Other vegetables: Like bell peppers, cauliflower, courgetti, peas, corn, etc.
How to Make Lemon Lentil Soup
Step 1: First, sort through (to remove debris and any shriveled lentils) and rinse the lentils. Then, finely dice the onion, carrot, and celery. Also, mince the garlic. Meanwhile, heat the oil in a large saucepan over medium-high heat. Once hot, sauté the onion, carrot, celery, and garlic until they begin to brown.
Step 2: Lower the heat to medium-low, add the cumin and Italian seasoning, and mix constantly for 10-15 seconds.
Step 3: Add the tomato paste and mix, then add the lentils, water, and bouillon (or stock). Bring the mixture to a boil, cover it with a lid, and let it simmer for 20-25 minutes or until the lentils are tender. Meanwhile, zest, then juice the lemon.
Step 4: Turn off the heat, add the lemon juice/zest, and season it with salt & pepper to taste. Finally, garnish the lentil lemon soup with lemon wedges and parsley, and enjoy!
Slow Cooker Lentil Soup with Lemon
Complete step 1 as written, then transfer the sauteed ingredients, tomato paste, and veg stock to a crock pot.
Cover and cook over LOW for 7-9 hours (add more broth at any point if needed) or on HIGH for 3-4 hours. Stir in the lemon and seasonings at the end.
FAQs
I prefer brown or green lentils, as they hold their shape, even once cooked. Red lentils, however, break down and become mushy. You can technically use them, but the texture differs, and I prefer them in blended soups.
Yes – I don’t find them as flavorful that way, but you could substitute canned lentils and simmer for just 10-15 minutes.
Absolutely! Though personally, I love the light lemony broth. It’s up to you.
Pro Recipe Tips
- Don’t rush the sauté step: I like to sauté the veg until lightly caramelized, as it really helps bring out their best flavor. Likewise, always add the spices before the liquids so they can sauté and ‘bloom’ for maximum flavor depth.
- Adjust the lemon: Everyone has a preference, so adjust the amount (less or more) in this lemon lentil soup to taste.
- Adjust the texture: For a brothy soup, leave it as is (or add extra broth). For a smoother, thicker soup, blend some or all to your desired consistency.
- Save leftovers: This lemony lentil soup tastes even better on day two.
Serving Suggestions
- Bread (vegan focaccia bread, garlic bread, vegan naan bread, etc.)
- A light sandwich (like a sweet potato sandwich) or vegan grilled cheese.
- Salad (Greek cucumber salad, raw carrot salad, kale garbanzo bean salad, etc.)
- Grains (like vegan couscous salad with veggies, bulgur wheat, orzo, etc.)
Storage Instructions
Fridge: Store the cooled leftovers in an airtight container for up to 5 days. It will taste even better on day two after the flavors have a chance to meld.
Freezer: In a freezer-safe container, spread flat in Ziplock/Stasher bags, in a silicone muffin tray/ souper cubes tray, etc., for up to 3 months. Then, thaw overnight in the fridge.
Reheat: Either on the stove (over medium-low heat) or in a microwave (in 30-second increments, stirring between).
If the lentils have soaked up extra liquid, optionally add more water or broth.
Lemon Lentil Soup
Equipment
Ingredients
- 2 tablespoons of olive oil
- 1 yellow onion diced
- 1 large carrot diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 teaspoon of cumin
- 1 teaspoon of Italian seasoning
- 1 tablespoon of tomato paste
- 1 ½ cups of green lentils rinsed
- 6 to 7 cups of water
- 3 low-sodium vegetable bouillon cubes
- 2 lemons zest and juice (divided)
- Salt and pepper to taste
- Parsley chopped (optional)
Instructions
- In a large pot with a lid, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Sautee until they begin to brown.
- Lower the heat, add the cumin and Italian seasoning. Mix well and cook for 10 seconds. Add the tomato paste and mix. Add the lentils, mix well, and add the water and bouillon cubes. Bring to a boil, cover with a lid, and cook for 20 to 25 minutes or until the lentils are tender.
- Turn off the heat, add the lemon zest and juice of 1 lemon, and taste. Add salt and pepper to taste. Mix and serve hot.
- Garnish with lemon wedges and parsley if using.
Notes
- Don’t rush the sauté step: I like to sauté the veg until lightly caramelized, as it really helps bring out their best flavor. Likewise, always add the spices before the liquids so they can sauté and ‘bloom’ for maximum flavor depth.
- Adjust the lemon: Everyone has a preference, so adjust the amount (less or more) in this lemon lentil soup to taste.
- Adjust the texture: For a brothy soup, leave it as is (or add extra broth). For a smoother, thicker soup, blend some or all to your desired consistency.
- Save leftovers: This lemony lentil soup tastes even better on day two.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Such a yummy soup!