Lentil Soup with Lemon
Lentils simmer with onion, carrots and garlic until they go soft and thick, then get a squeeze of lemon and fresh parsley. Done in 30 minutes, feeds 4.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- kcal
- 306.7
- protein
- 14.2 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 3 cloves
- 1 ½ tsp
- ½ tsp
- 200 g
- 1 l
- 1 tsp
- ¼ tsp
- 3 tbsp
- 2 tbsp
Process
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Heat olive oil in a large pot over medium heat. Add the chopped onion and diced carrots. Cook, stirring occasionally, until the onion is soft and translucent and the carrots begin to soften, about 5 minutes.
Add the minced garlic, ground cumin, and ground turmeric. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown.
Add the rinsed red lentils, vegetable broth, salt, and black pepper. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, until the lentils are completely broken down and the soup is thick enough to coat the back of a spoon.
Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth and silky. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the fresh lemon juice. Taste and adjust salt and pepper. If the soup is thicker than you like, stir in a splash of vegetable broth or water to reach a pourable consistency.
Ladle into bowls. Garnish with chopped fresh parsley and a drizzle of olive oil, if desired. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the lentils long enough. They should be completely broken down and mushy before blending; if they still hold their shape, simmer for 5 more minutes.
- Rinse the red lentils until the water runs clear to remove surface starch; this prevents the soup from becoming gluey.
- Add the lemon juice only after removing the pot from the heat. Boiling lemon juice makes it taste bitter and dulls its brightness.
- For a smoother texture, blend for a full 60 seconds. A high-speed blender yields a silkier result than an immersion blender.
- This soup thickens considerably as it cools. When reheating, add a splash of broth or water to loosen it back to the right consistency.
Substitutions
- red lentils→yellow split peas (increase simmer time to 45 minutes)
- vegetable broth→water plus 1 extra teaspoon salt
- fresh lemon juice→lime juice (slightly different but still bright)
- ground cumin→ground coriander
- fresh parsley→fresh cilantro or mint
Storage & reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers, leaving 2 cm headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in 1-minute bursts, until steaming hot. Add a splash of broth or water when reheating, as the soup thickens when cold.
| Nutrient | Per serving |
|---|---|
| Calories | 306.7 kcal |
| Protein | 14.2 g |
| Carbohydrates | 46.2 g |
| Fat | 8.4 g |
| Saturated fat | 1.2 g |
| Fiber | 8.3 g |
| Sugar | 6.7 g |
| Sodium | 1834 mg |
| Cholesterol | 0 mg |
FAQ
The questions we get asked most
How long does homemade lentil soup last?
It keeps in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months. Always cool the soup quickly before refrigerating; leaving it at room temperature for more than 2 hours can promote bacterial growth.
Do you have to soak lentils before cooking them?
No, red lentils do not require soaking. They are split and cook quickly, usually in 20 to 25 minutes. Rinsing them well before cooking is enough to remove surface starch and debris.
Why did my lentil soup turn out bland?
Blandness usually comes from under-salting or skipping the lemon juice. Salt the soup gradually during cooking, then taste after blending and add more if needed. The lemon juice added at the end is essential for brightness; without it, the soup can taste flat.
Can I make lentil soup ahead of time?
Yes, it actually tastes better the next day as the flavors meld. Make it up to 3 days in advance and store it covered in the refrigerator. Reheat gently on the stovetop, adding a little broth or water to thin it out.
How do I know when the lentils are fully cooked?
The lentils should be completely soft and broken down, with no distinct shape remaining. The soup will be thick enough to coat the back of a spoon. If you can still see individual lentil pieces, simmer for another 5 minutes.
Can I use brown or green lentils instead of red?
Brown or green lentils work but will not break down into a smooth puree as easily. They require longer cooking (about 40 minutes) and may need extra blending. For the creamiest result, stick with red lentils.
What can I serve with lentil soup?
It pairs well with crusty bread, pita, or a simple green salad. For a heartier meal, serve it over rice or with a side of roasted vegetables. A dollop of plain yogurt or a drizzle of olive oil on top is also delicious.
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