This simple lemon lentil soup is hearty and filling while having light and refreshing flavors. It's the perfect soup to kick off soup season with. Pair with your favorite biscuit, dinner roll, or crusty loaf of bread.
Veggie broth, lentils, potatoes, carrots, and a few spices is all it takes to make this simple lentil soup. The result is a warm and cozy hug in a bowl (or oversized mug). I hope you love it as much as we do.
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Simple lemon lentil soup ingredients
- Lentils
- Vegetable broth
- Potato of choice
- Kale
- Carrots
- Yellow onion
- Cilantro
- Salt + pepper
- Bay leaves
- Turmeric
- Lemon
How to make lentil soup
- Place a stock pot on the stove top over medium heat.
- Chop and sauté onion and carrots with oil, salt, and pepper.
- Mince garlic and add to the pot, stir and let simmer for a minute or until flagrant.
- Increase temperature and add in vegetable stock, lentils, potatoes, spices, and bay leaves. Bring to a boil and decrease heat to a simmer. Cover for 20-25 minutes or until the lentils are cooked and potatoes are tender.
- Stir in kale, lemon, and cilantro.
- Top with tahini, additional lemon, fresh herbs, salt, and/or pepper.
Substitutions
Green lentils: brown lentils also work in this recipe, avoid red lentils as the flavor is light and sweet compared to the bold and earthy flavor of brown and green lentils. Red lentils also cook quicker, so the soup texture will be different (mushy and thicker).
Low sodium vegetable broth: if using a standard vegetable broth instead, do not add the additional ¼ teaspoon of salt to the broth.
Sweet potato: white or orange sweet potato can be used. Alternatively use fingerling potatoes, purple potatoes, or gold potatoes.
Kale: collard greens may also work, refrain from using spinach as it will become mushy in the soup.
Cilantro: parsley and/or dill can be used instead.
Variations
For a lentil stew, add an additional ½ cup of lentils (2 cups total).
For a thick and creamy lentil soup: once the soup is done, use an immersion blender and blend the soup. You can do this to the whole pot, or remove a few cups of the soup and only do half and then recombine.
For a spicy kick: add a few pinches of cayenne pepper, paprika, a few tablespoons of jalapeño juice or crushed red pepper.
For additional flavor: add cumin, coriander, dried oregano, curry powder, or crushed tomatoes.
Gluten-Free Vegan bread & biscuit options
Soup isn't the same without a delicious baked bread or biscuit, right?
- Simple Vegan Gluten-Free Homemade Bread (no yeast or bread maker required)
- Simple Mills Gluten Free Artisan Bread Mix
- Pamela's Products Gluten Free Biscuit and Scone Mix
I highly suggest Miyoko's oat milk butter (also vegan and gluten-free) to pair with these bread/biscuit options!
Storing soup
This simple lemon lentil soup lasts for about a week in the fridge or pop it into an airtight freezer friendly container and freeze for up to 3 months.
To reheat microwave or add to a saucepan and simmer, covered for 4-5 minutes, stirring frequently. *Use saucepan method if frozen.
If you made this recipe please leave a comment and a rating below. Also be sure to tag @notablyvegan in your creations on Instagram & Twitter. I can't wait to hear from you!
📋 Recipe
Simple Lemon Lentil Soup
Equipment
- large stock pot
- cutting board + knife
- measuring cup + spoons
Ingredients
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 cup carrots, peeled and sliced (2-3 carrots)
- 1 small/medium yellow or red onion, diced (roughly 1 cup)
- large pinch salt + pepper
- 5 cloves garlic, minced
- 6 cups low sodium vegetable broth
- 1 large white or orange sweet potato, chopped
- 1 ½ cups lentils (for a more stew like texture, use 2 cups)
- 2 bay leaves
- ¼ teaspoon salt
- ¼-½ teaspoon turmeric
- ½ teaspoon black pepper
- 5 heaping cups kale, de-stemmed & chopped into bite-sized pieces
- ⅓ cup chopped cilantro (leaves + stems)
- 1 small lemon, juiced
Topping options (highly suggest them all):
- spoonful of tahini
- chopped cilantro or parsley
- sprinkle of lemon zest or an extra spritz of lemon juice
- freshly ground salt and/or pepper
Instructions
- Prepare ingredients: slice carrots, dice onion and mince the garlic. Then chop the sweet potato into cubes and set aside. Rinse and strain lentils, set aside.
- Sauté: add carrot and onion to a stock pot over medium heat with oil, a generous pinch of salt + a few large dashes of pepper. Cook for 5-7 minutes then add garlic and cook for another minute or until fragrant.
- Add broth, lentils, potatoes, bay leaves, salt, pepper, and turmeric. Increase heat to bring to a boil, cover and decrease heat to a simmer (low). Allow to simmer for 20-25 minutes or until the lentils are fully cooked and the potatoes are tender.
- Prepare kale + cilantro: while the soup simmers, chop the kale and cilantro and slice a lemon in half so it's easy to freshly press into the soup (if using bottled lemon juice start with 3 tablespoons, & adjust to taste).
- Remove from heat and stir in chopped kale, cilantro, and lemon. *The kale should begin to wilt as you mix the ingredients in, but if it doesn't, place the cover back on the stock pot for a few minutes and that should help.
- Ladle into a bowl and top with additional salt and pepper to taste, a spoonful of tahini, additional fresh chopped herbs, and/or lemon juice or zest. Pair with your favorite crunchy bread or fresh biscuits and butter. Enjoy!
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