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This lemony lentil soup is a one-pot green lentil soup with carrots, celery, garlic, cumin, and plenty of fresh lemon. It’s hearty and filling, but the lemony broth keeps it light, so it’s perfect for winter meal prep alongside my lemon orzo soup.
Loosely inspired by a Lebanese lemon lentil soup I once tried, this lemon and lentil soup is a flavor-packed, one-pot wonder. It’s a warm bowl on a chilly day with a fresh, lemony broth that tastes like a little sunshine in the middle of winter.
Lentils bring plant-based protein and fiber, so one bowl keeps you full without weighing you down. It comes together in about 45 minutes on the stove (or low and slow in a Crock-Pot), which makes it perfect for meal prep and weeknight dinners.
Enjoy it brothy or blend it until creamy, and add it to your soup rotation with my vegan split pea soup, vegetable barley soup, lentil and pumpkin soup, and lentil sweet potato soup. If you like a little heat, my spicy lentil soup is a reader favorite, too.
Quick Glance
- Recipe Name: Lemony Lentil Soup
- Why You’ll Love It: A hearty, budget-friendly green lentil soup with a fresh, lemony broth, all made in one pot.
- Time and Difficulty: 15 minutes of prep and 30 minutes of cooking, easy.
- Main Ingredients: Green lentils, onion, carrot, celery, garlic, cumin, Italian seasoning, tomato paste, vegetable bouillon, and lemons.
- Method: Sauté the vegetables, bloom the spices, simmer the lentils in broth, then stir in fresh lemon zest and juice.
- Texture and Flavor: Brothy and hearty, with tender lentils and a savory, herby, lemony flavor.
- Quick Tip: Stir in the lemon at the very end, then taste and add more if you like it extra lemony.
Table of Contents
What Makes This Lemony Lentil Soup So Good
This is the soup I make when I want something warm and filling that still tastes fresh. You sauté a few vegetables, let the lentils simmer, and finish it all with lemon. That’s it!
- One pot: Everything simmers in a single large pot, so cleanup is quick.
- Pantry staples: Dried green lentils, bouillon, and spices you probably already have.
- Lentils that hold their shape: Green lentils stay tender but intact, so every spoonful has some texture.
- Lemon two ways: Fresh zest and juice give the broth its lemony flavor.
- Meal prep friendly: It tastes even better on day two and freezes well.
- Stove or slow cooker: Make it on the stovetop in about 45 minutes or let the Crock-Pot do the work.
Lemony Lentil Soup Ingredients
You only need simple, budget-friendly ingredients for this soup. You’ll find the full amounts in the recipe card below.
- Olive oil: For sautéing the vegetables. See the variations below for an oil-free option.
- Onion, carrot, and celery: The classic soup base. Dice them finely so they soften and lightly brown.
- Garlic: Fresh minced garlic adds savory depth.
- Cumin and Italian seasoning: Warm cumin and dried herbs flavor the broth.
- Tomato paste: A spoonful adds richness and a little color.
- Green lentils: They hold their shape when cooked. Brown lentils work too. Learn more about the different types in my complete guide to lentils.
- Water and vegetable bouillon cubes: I use low-sodium bouillon so I can control the salt. Vegetable broth works in place of the water and bouillon.
- Lemons: You’ll use the zest and juice in the soup, plus wedges for serving.
- Salt, pepper, and parsley: For seasoning and an optional fresh garnish.
Recipe Variations and Add-Ins
- Oil-free: Use ¼ cup of vegetable broth or water to sauté the vegetables instead.
- Leafy greens: Add a few handfuls of spinach or kale during the last 2 to 3 minutes of simmering and let them wilt.
- Sweet potato: Add a finely diced sweet potato (or red potatoes) for more filling power.
- Spices: Add depth with a little cayenne or chili powder (for heat), a little curry powder, a pinch of turmeric with black pepper, or smoked paprika.
- Bay leaf: Simmer the soup with 1 or 2 bay leaves for extra savory depth, then remove them before serving.
- Dill: Sprinkle fresh dill on top when serving.
- Ginger: Add a small amount of fresh ginger for a warm, spicy kick.
- Other vegetables: Bell peppers, cauliflower, zucchini, peas, or corn all work well.
How to Make Lemony Lentil Soup
Before you start, sort through the lentils to remove any debris or shriveled lentils, then rinse them. Finely dice the onion, carrot, and celery, and mince the garlic. You’ll find the detailed instructions in the recipe card below.
Step 1: Sauté the vegetables. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and garlic and sauté until they begin to brown.
Step 2: Bloom the spices. Lower the heat to medium-low, add the cumin and Italian seasoning, and stir constantly for 10 to 15 seconds.
PRO TIP: Don’t rush the sauté step. I like to let the vegetables lightly caramelize and bloom the spices before adding any liquid, which brings out the most flavor.
Step 3: Add the tomato paste and lentils. Stir in the tomato paste, then add the rinsed lentils and mix well.
Step 4: Simmer. Add the water and bouillon cubes (or broth). Bring to a boil, cover, and simmer for 20 to 25 minutes, until the lentils are tender.
Step 5: Zest and juice the lemon. While the soup simmers, zest one lemon, then juice it.
Step 6: Finish with lemon. Turn off the heat, stir in the lemon zest and juice, and season with salt and pepper to taste. Serve with lemon wedges and parsley.
Slow Cooker Lemon Lentil Soup
Sauté the vegetables and bloom the spices as written in steps 1 and 2. Then transfer them to a Crock-Pot with the tomato paste, lentils, water, and bouillon (or vegetable broth).
Cover and cook on LOW for 7 to 9 hours (add more broth at any point if needed) or on HIGH for 3 to 4 hours. Stir in the lemon and seasonings at the end.
Toni’s Recipe Tips
- Adjust the lemon: Everyone has a preference, so start with the juice of one lemon and add more to taste.
- Adjust the texture: For a brothy soup, leave it as is (or add extra broth). For a thicker soup, blend some or all of it to your desired consistency.
- Season at the end: Bouillon brands vary in saltiness, so taste the soup before adding salt.
- Save leftovers: This lemony lentil soup tastes even better on day two.
Serving Suggestions
- Bread: Vegan focaccia bread, garlic bread, or vegan naan bread for dipping.
- A light sandwich: Try a sweet potato sandwich or a vegan grilled cheese.
- Salad: Greek cucumber salad, raw carrot salad, or kale garbanzo bean salad.
- Grains: A vegan couscous salad with veggies, bulgur wheat, or orzo.
Storage Instructions
- Fridge: Store the cooled leftovers in an airtight container for up to 5 days. It tastes even better on day two after the flavors have a chance to meld.
- Freezer: Freeze it in a freezer safe container, Stasher bags (spread flat), or Super Cubes for up to 3 months. Thaw it overnight in the fridge.
- Reheat: Warm it on the stove over medium-low heat or in the microwave in 30-second increments, stirring in between.
If the lentils have soaked up extra liquid, add more water or broth when you reheat the soup.
Lemony Lentil Soup FAQs
I prefer brown or green lentils because they hold their shape, even once cooked. Red lentils break down and turn mushy. You can use them, but the texture will be different, so I save red lentils for blended soups.
Yes! Stir a few handfuls of fresh spinach or kale into the soup during the last 2 to 3 minutes of simmering and let it wilt. Frozen spinach works too, including in the slow cooker. Stir it in near the end and let it heat through.
Yes. I don’t find them as flavorful, but you can swap in rinsed canned lentils and simmer the soup for just 10 to 15 minutes.
No. Green lentils don’t need to be soaked. Just sort through them to remove any debris, rinse them, and add them to the pot.
Absolutely! Personally, I love the light lemony broth, but you can blend some or all of it with an immersion blender for a thicker, creamier soup.
More Lentil Soup Recipes
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Lemon Lentil Soup
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Ingredients
- 2 Tablespoons (30 ml) olive oil
- 1 yellow onion diced
- 1 large carrot diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) Italian seasoning
- 1 Tablespoon (15 ml) tomato paste
- 1 ½ cups (288 g) green lentils sorted and rinsed
- 6 to 7 cups (1.4 to 1.7 L) water
- 3 low-sodium vegetable bouillon cubes or use vegetable broth in place of the water and bouillon
- 2 lemons 1 zested and juiced, 1 cut into wedges for serving
- salt and pepper to taste
- fresh parsley chopped, optional
Instructions
- Sort through the lentils to remove any debris, then rinse them well.
- Add the onion, carrot, celery, and garlic.
- Sauté, stirring often, until the vegetables begin to brown.
- Lower the heat to medium-low. Add the cumin and Italian seasoning and stir constantly for 10 to 15 seconds.
- Stir in the tomato paste.
- Add the lentils and mix well.
- Pour in the water.
- Add the bouillon cubes.
- Bring to a boil, cover with the lid, and simmer for 20 to 25 minutes, until the lentils are tender.
- Meanwhile, zest one lemon, then juice it.
- Turn off the heat and stir in the lemon zest and juice. Taste and add more lemon juice if you like.
- Season with salt and pepper to taste.
- Serve hot, garnished with lemon wedges and parsley, if using.
Notes
- Use green or brown lentils. Red lentils break down and turn mushy, so I save them for blended soups.
- For an oil-free version, sauté the vegetables in ¼ cup of vegetable broth or water instead of oil.
- Start with the juice of one lemon, then taste and add more if you like it extra lemony.
- Slow cooker: Sauté the vegetables and spices on the stove, then add them to a slow cooker with the tomato paste, lentils, water, and bouillon. Cook on LOW for 7 to 9 hours or HIGH for 3 to 4 hours, then stir in the lemon, salt, and pepper.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Add a splash of water or broth when reheating.
![Completed Garlic Ginger Soup [With Noodles] in a bowl.](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-15-378x378.jpg)
Hello. I plan to use a slow cooker for this recipe. Can I use frozen spinach if I don’t have fresh?
Hi! That should work out just fine 🙂 Hope you enjoy the recipe!
Loved this!
So glad you enjoyed this yummy soup!
Can you use red lentils?
Hi Brown or green lentils are preferred, 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. Enjoy! 🙂
Delicious and healthy, a nice fresh spin on lentil soup with the lemon.
Thank you so much for the five stars, Tracy! I really appreciate you taking the time to leave a review.
Such a yummy soup!