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Completed Lemon Lentil Soup in bowl.
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5 from 3 votes

Lemon Lentil Soup

This lemony lentil soup is made in one pot with green lentils, vegetables, cumin, and plenty of fresh lemon. It's hearty, budget-friendly, and perfect for meal prep.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mediterranean
Diet: Vegan
Servings: 4 servings
Calories: 361kcal
Author: Toni Okamoto

Equipment

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.
    ingredients for Lemon Lentil Soup measured out on a white surface
  • In a large pot with a lid, heat the olive oil over medium-high heat.
  • Add the onion, carrot, celery, and garlic.
  • Sauté, stirring often, until the vegetables begin to brown.
    Diced onion, carrot, celery, and garlic sautéing in a large pot with a wooden spoon.
  • Lower the heat to medium-low. Add the cumin and Italian seasoning and stir constantly for 10 to 15 seconds.
    Cumin and Italian seasoning being added to the sautéed vegetables in the pot.
  • Stir in the tomato paste.
  • Add the lentils and mix well.
    Rinsed green lentils being added from a strainer to the pot of vegetables and tomato paste.
  • Pour in the water.
  • Add the bouillon cubes.
    Vegetable bouillon cubes being added to the lentil soup broth in the pot.
  • 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.
    Lemon being zested over the pot of lentil soup with a grater.
  • Turn off the heat and stir in the lemon zest and juice. Taste and add more lemon juice if you like.
    Fresh lemon juice being squeezed into the pot of lemony lentil soup.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with lemon wedges and parsley, if using.
    Close-up of lemony lentil soup with green lentils, carrots, celery, and parsley in a bowl.

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.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 53g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 716mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3210IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 6mg
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