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Lemon dill soup with lemon slices, fresh herbs, and pink peppercorns on a white plate.

Lemon Lentil Soup

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 236 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 small white onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 5 cloves garlic minced
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1/2 tsp ginger
  • 1 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 6 cups vegetable stock
  • 1 1/2 cups red lentils rinsed
  • Juice and zest of 1-2 lemons
  • Fresh dill chopped for garnish
  • Fresh cilantro chopped for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the onion and garlic, cooking until softened, about 2 minutes. Then mix in the spices and continue to sauté for another 4 minutes.
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  • Put in the carrots and celery, cooking until the carrots are tender, roughly 10 minutes. Then pour in the vegetable broth and add the lentils, stirring well.
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  • Reduce heat to low and let the soup simmer for 20 minutes, or until the lentils are soft.
  • Stir in the lemon juice and, if desired, the lemon zest for an extra citrus kick.
  • For a smoother texture, use an immersion blender or transfer to a blender to puree the soup to your liking. You can blend all of it or just half to keep some texture.
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  • Garnish and serve. Ladle the soup into bowls and top with fresh cilantro, dill, and lemon wedges on the side.
    Creamy lemon soup garnished with herbs and red pepper flakes, served on a white plate with lemon slices and bread cubes.

Nutrition

Calories: 236kcalCarbohydrates: 35gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 1154mgFiber: 15g
Keyword lemon lentil soup, lentils
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