Lemony Lentil Soup
Lemony Lentil Soup
Joanne Rappos
soups
This lentil soup is packed with vegetables and flavour, and is bursting with citrus
vegetable soups
lentils, lemons, vegetarian, vegan
lentils, lemons, vegetarian, vegan
Lemony lentil soup is my new favourite lentil soup! It’s a riff on another blog favourite - my Lemony Greekstyle Chickpea Stew except with a more Indian and Middle Eastern twist from the warming spices in this one. It’s packed with vegetables and flavour, and is bursting with citrus. Soup is always a great way to pack a ton of veggies into a meal and that is why I love soup so much and practically live on it all winter long. This one has hearty lentils, and warm spices simmered in a veggie loaded broth and finished off with fresh lemon juice and spinach. This is a simple vegan Soup recipe that you need to try! Stores great and you can add extra broth to make it more soupy or less broth to make it more stewy.
Why you will love this lemony lentil soup:
- Super easy to make
- Warm, comforting and so, so good for you.
- So much flavour - not a bland lentil soup here!
- Light with an amazing smooth texture mixed with hearty spinach and tangy notes of lemon.
- Packed with plant-based protein and nutrients
- Stores great and is even better the next day!
Lemony lentil soup ingredients:
- Lentils: I like to use green or brown. You can use other kinds of lentils, but I think green ones work best here.
- Veggies: A simple mix of white onion, celery, carrots and garlic.
- Broth/Stock: Veggie or chicken works well here
- Spices: A warming mix of ground cumin, coriander, chili flakes and turmeric. I also throw in a Bay leaf because I always do with my lentils.
- Fresh lemon zest and juice: there is nothing like fresh lemon zest to boost the flavours in the broth and then finishing soup off with the freshly squeezed lemon juice.
- Spinach: I love to add greens in just about everything. You can use spinach, kale or even chard. Use as little or as much as you want.
How to make lemony lentil soup:
- Sauté the veggies in olive oil.
- Add the spices and garlic and cook stirring 30 seconds to really add loads of flavour to the veggie base
- Stir in the stock, lentils, and bay leaf and bring to a boil then reduce to a simmer. Simmer partially covered until veggies and lentils are tender.
- Stir in spinach and simmer 3-5 more minutes
- Off the heat stir in fresh herbs and lemon juice
- Serve warm, garnished with lemon slices and fresh herbs if desired.
- Blend (optional). I like this soup brothy but if you would like your soup puréed or blended or partially puréed you can do so at this point. Just remove the bay leaf. Use an immersion blender or traditional blender to do so if you wish for a creamier soup.
Tips for making a great lentil soup
- Taste test your seasoning. Because the salt level might vary depending on what kind of broth you are using, test your soup and season it to taste. You might also prefer more of something, like pepper or chili flakes so check that as well.
- Add the spinach near the end. The spinach can easily overcook and lose its color and texture. Adding it near the end of the cooking time keeps it bright green. Want to add more greens? Simply add a few more handfuls of spinach or kale. I love to do this.
- Use green lentils if you can. Green lentils are great because they are high in fiber and protein, as well as minerals and vitamins. They also hold their shape better than other types, making them perfect for longer cook times.
- Don’t have the same veggie trio I used in this recipe? You can use red onion or shallots in place of the onions, and switch up the veggies by adding bell pepper, parsnip or even diced red baby potatoes or diced sweet potatoes.
Other soup and stew recipes you will love:
Recipe
Servings: 6-8
Prep Time: 10-15 mins
Cook Time: 50 mins
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 4 cloves of garlic, peeled and minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili flakes
- 2 cups lentils,(I always use green lentils) picked and rinsed
- 8 cups chicken or vegetable broth/stock
- 1 bay leaf
- 2 heaping cups spinach or chopped kale
- 2 teaspoons lemon zest, 3 teaspoons lemon juice from 1-2 lemons plus more for serving
- ¼ cup chopped fresh herbs like parsley or dill plus more for serving
- Salt and pepper to taste
- Crust bread for serving
Directions
- Heat oil in a large soup pot or dutch oven, over medium heat. Add the onions, carrots, and celery and cook, stirring occasionally until they are softened, 5 to 7 minutes. Season with salt and pepper.
- Stir in the garlic, lemon zest, cumin, coriander, chili flakes, turmeric, and cook for 30 seconds.
- Stir in the lentils, and broth and the bay leaf. Increase the heat to bring to a boil. Once boiling, reduce heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
- Remove pot lid and stir in the spinach , allow to simmer another 3-5 minutes.
- Take the soup off of the heat, and then stir in the lemon juice and fresh herbs. Taste for more seasoning or lemon juice adjust to taste.
- Serve with crusty bread and enjoy.
Recipe Notes
- How to Store and Reheat To store this easy Lemon Lentil Soup, place it in an airtight container and keep it in the refrigerator for up to 3-4 days. When you are ready to reheat it, place the soup back in the pot and warm it on the stove top. You can also microwave it for a couple of minutes until heated through.
- Can you freeze this soup? Yes, you can freeze this soup. Place it in an airtight container or freezer ziplock bag, and allow to freeze. If the bag freezes flat, it is easy to stack vertically and saves room in the freezer. The soup will last for about 3 months.
- Taste test your seasoning. Because the salt level might vary depending on what kind of broth you are using, test your soup and season it to taste. You might also prefer more of something, like pepper or chili flakes so check that as well.
- Add the spinach near the end. The spinach can easily overcook and lose its color and texture. Adding it near the end of the cooking time keeps it bright green.
- Use green lentils if you can. Green lentils are great because they are high in fiber and protein, as well as minerals and vitamins. They also hold their shape better than other types, making them perfect for longer cook times.
