Lentil Soup with Lemon: A Comforting Delight for All

Lentil Soup with Lemon is a hearty and comforting dish that warms the soul. Made with a flavorful base of sautéed onions, garlic, carrots, and celery, it’s simmered with lentils, crushed tomatoes, and aromatic spices. The addition of fresh lemon zest and juice not only enhances the taste but also adds a bright, tangy twist to this classic Mediterranean dish. Perfect as a wholesome meal, this soup is nutritious and delicious, serving perfectly with warm crusty bread.

Why You’ll Love This Lentil Soup with Lemon

This healthy lentil soup with lemon offers a multitude of benefits. First, it’s packed with protein and fiber, making it a satisfying meal that keeps you full longer. Second, the addition of lemon juice enhances the flavors, creating a lemony lentil soup recipe that excites your taste buds. Third, it’s vegan, appealing to those who follow a plant-based diet. Fourth, the soup is easy to make and can be prepared in just an hour. Fifth, it’s versatile; you can use green or brown lentils based on your preference. Lastly, the spices used, such as cumin and paprika, not only add depth but also bring out the best in every spoonful. Enjoy a quick lentil soup with lemon that’s perfect for any day of the week!

Ingredients for Lentil Soup with Lemon

Gather these items:

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, or yellow)
• 2 garlic cloves, minced
• 1 large carrot, chopped (about 1 1/4 cups)
• 2 celery ribs, chopped (about 1 1/4 cups)
• 2 cups / 400g dried lentils (green or brown, rinsed)
• 400g / 14 oz crushed tomato
• 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken broth (low sodium)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon (zest + juice)
• Chopped fresh parsley, for garnish
• Warm crusty bread, to serve
• Butter, to spread on bread (optional)

How to Make Lentil Soup with Lemon Step-by-Step

1. Step 1: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion and cook for 2 minutes until fragrant and translucent.
2. Step 2: Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes or until the vegetables are softened and the onion becomes sweet.
3. Step 3: Stir in the rinsed lentils, crushed tomato, vegetable or chicken broth, cumin, coriander, paprika, and dried bay leaves. Mix well to combine all ingredients.
4. Step 4: Increase the heat to bring the mixture to a gentle simmer. Skim off any foam or scum that rises to the surface. Once simmering, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer for 35 to 40 minutes, or until the lentils are tender.
5. Step 5: After cooking, take out and discard the bay leaves from the pot.
6. Step 6: Use a stick blender for 2 to 3 quick pulses to thicken the soup slightly while maintaining some texture. Alternatively, transfer about 2 cups of soup to a blender, blend until smooth, and return to the pot.
7. Step 7: Add water to reach your preferred consistency. Season with additional salt and pepper to taste. Grate the zest of one lemon over the soup and add a squeeze of lemon juice just before serving.
8. Step 8: Ladle the soup into bowls and serve with warm crusty bread spread with butter if desired.

Pro Tips for the Best Lentil Soup with Lemon

Keep these in mind:

• This soup is nutritious and perfect served with crusty bread.
• Adjust spices according to your taste to create a lemon-infused lentil soup.
• Store leftovers in the fridge for up to 5 days for a quick meal later.
• For a twist, try adding a pinch of red pepper flakes for heat!

Best Ways to Serve Lentil Soup with Lemon

There are countless ways to enjoy this comforting soup. Pair it with warm, crusty bread for dipping, or serve it over a bed of rice for a heartier meal. You can also top it with fresh herbs like cilantro or basil to enhance the flavors. For an extra zesty touch, consider adding a dollop of yogurt or a sprinkle of feta cheese. This Mediterranean lentil soup with lemon is a delightful choice for any occasion!

How to Store and Reheat Lentil Soup with Lemon

To store, let the soup cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. This one-pot lentil soup with lemon is perfect for meal prep, making it easy to have healthy meals ready to go!

Frequently Asked Questions About Lentil Soup with Lemon

What’s the secret to perfect Lentil Soup with Lemon?

The secret lies in sautéing the vegetables properly before adding the lentils. This step builds the flavor base of the soup, enhancing the overall taste. Don’t rush the process!

Can I make Lentil Soup with Lemon ahead of time?

Absolutely! This soup can be made a day ahead. The flavors deepen as it sits, making it even more delicious. Just reheat before serving!

How do I avoid common mistakes with Lentil Soup with Lemon?

Be careful not to add too much liquid at once, as lentils absorb a lot of moisture. Start with the recommended broth and adjust as needed for desired consistency.

Variations of Lentil Soup with Lemon You Can Try

Feel free to get creative with this recipe! You can add diced tomatoes or spinach for extra nutrients, or switch up the spices for different flavor profiles. Consider making a vegan lentil soup with citrus by adding orange zest, or a lemon and herb lentil soup with fresh dill or thyme. The possibilities are endless!

For more information on the health benefits of lentils, check out this Healthline article. If you’re interested in learning more about Mediterranean cuisine, visit our About Me page. For tips on meal prep, see our Privacy Policy.

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Lentil Soup with Lemon: A Comforting Delight for All

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A hearty and comforting Lentil Soup made with a flavorful base of sautéed onions, garlic, carrots, and celery, simmered with lentils, crushed tomatoes, and aromatic spices. Finished with lemon zest and juice for brightness.

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, or yellow)
• 2 garlic cloves, minced
• 1 large carrot, chopped (about 1 1/4 cups)
• 2 celery ribs, chopped (about 1 1/4 cups)
• 2 cups / 400g dried lentils (green or brown, rinsed)
• 400g / 14 oz crushed tomato
• 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken broth (low sodium)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon (zest + juice)
• Chopped fresh parsley, for garnish
• Warm crusty bread, to serve
• Butter, to spread on bread (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion and cook for 2 minutes until fragrant and translucent.
2. Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes or until the vegetables are softened and the onion becomes sweet.
3. Stir in the rinsed lentils, crushed tomato, vegetable or chicken broth, cumin, coriander, paprika, and dried bay leaves. Mix well to combine all ingredients.
4. Increase the heat to bring the mixture to a gentle simmer. Skim off any foam or scum that rises to the surface. Once simmering, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer for 35 to 40 minutes, or until the lentils are tender.
5. After cooking, take out and discard the bay leaves from the pot.
6. Use a stick blender for 2 to 3 quick pulses to thicken the soup slightly while maintaining some texture. Alternatively, transfer about 2 cups of soup to a blender, blend until smooth, and return to the pot.
7. Add water to reach your preferred consistency. Season with additional salt and pepper to taste. Grate the zest of one lemon over the soup and add a squeeze of lemon juice just before serving.
8. Ladle the soup into bowls and serve with warm crusty bread spread with butter if desired.

Notes

• This soup is nutritious and perfect served with crusty bread.
• Adjust spices according to your taste.
• Store leftovers in the fridge for up to 5 days.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 300mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg