This creamy and comforting Lemon Red Lentil Soup is easy to make with red lentils, lemon juice, kale, and carrots. Its bright lemon flavors are over-the-top delicious!
If you’re a lemon lover like me, make sure to check out my High Protein Vegan Lemon Pasta, this Creamy Lemon Tofu, and this Lemon Tahini Dressing.
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“Delicious, comforting soup. We all love lemon in our family, so this suited us very well. It was not difficult to make, and I’m sure the leftovers will make for great lunches. Thanks for a great recipe!” – Vivian
I add lots of lemon to practically everything, like homemade hummus and vegan pound cake, so it’s no wonder that I was hooked on this Vegan Lemon Lentil Soup from the first bite.
I instantly fell for its bright lemony flavors and natural creaminess. Now, I make it every spring or whenever I need to bring some sunshine to a dark winter evening!
You may not believe me at first, but the budget-friendly ingredients in this red lentil soup with lemon make it an over-the-top delicious, must-try soup. Red lentils and cashews make it creamy and filling, the vegetables and lemon juice freshen things up, and a few warm spices give it a cozy vibe. I know you’ll love it just as much as I do.
Why you’ll love this easy lemon and lentil soup
- Bright and flavorful – Its sunny yellow color and bright lemon flavors make this lemony lentil soup a must-try!
- Protein-packed – Red lentils are a fantastic source of plant protein and fiber, making this soup as nourishing as it is satisfying.
- Oh-so creamy – The red lentil and cashew cream combo gives the soup its lovely creaminess.
How to make lemon lentil soup
Find the complete recipe with measurements in the recipe card below.
Start by sautéeing the onions, garlic, carrots, and celery in a large pot over medium heat until they start to soften. Stir in the red lentils, broth, cumin, coriander, and turmeric.
Heat to a boil, then reduce the heat to a simmer. Let the soup simmer, uncovered, until the lentils are soft.
Blend the cashews and lemon juice with 2 cups of the soup in a high-powered blender until creamy and smooth.
Pour the creamy blended mixture back into the pot of soup. Stir in the spinach/kale and cook until the leaves wilt.
Give it a taste and adjust the flavors with more salt, pepper, cayenne, or lemon juice.
Divide the lemon soup into bowls and serve with my Dutch Oven Bread or cooked rice. Enjoy!
Frequently asked questions
Red lentils are the best because they become creamy and kind of melt into the soup, which is lovely. Yellow split lentils would work well as a substitute. Brown or green lentils also work, but they’ll be more noticeable in the soup.
Feel free to use 1/2 to 1 cup of canned full-fat coconut milk instead of cashews. Or substitute with a block of silken tofu. You can also omit from the recipe for a less creamy soup.
You can swap the carrots for sweet potato, white potatoes, or winter squash; use fresh dill or chives instead of parsley; or add extra cayenne or red pepper flakes for heat. If you’d like to turn this soup into a more substantial meal, try serving it over cooked brown rice or quinoa.
You can if you just skip the cashews altogether and want to blend a little bit of the soup. But the creaminess will be missed! If you use an immersion blender, pour in about 1 cup of full fat coconut milk for creaminess.
I haven’t tested this recipe in the Instant Pot, but I’m sure it will work. Use the Sauté function to sauté the veggies, then pour in the red lentils, broth, cumin, coriander, and turmeric. Seal the lid and cook on High Pressure for 10 minutes. Quick release the pressure when done.
Blend the cashews, lemon juice, and soup as normal, then stir the creamy mixture back into the pot with the leafy greens. Season to taste, then serve and enjoy.
Lemon lentil soup keeps for 4 to 5 days in the refrigerator or up to 3 months in the freezer. I like to store the leftovers in individual containers for easy reheatable meals. It does thicken as it sits, so add a little water or broth when you reheat it.
Lemon Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 large carrots peeled and diced or sliced into rounds
- 3 ribs celery chopped
- 2 cups red lentils
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 cup raw cashews
- 1/2 cup fresh lemon juice
- 3 cups baby spinach or chopped kale
- 1/4 cup fresh parsley
- salt + black pepper to taste
- tiny pinch pinch cayenne pepper optional for heat
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Sauté, stirring frequently for about 5-6 minutes.
- Add the red lentils, broth, cumin, coriander and turmeric and stir to combine. Bring to a boil, then lower heat to a simmer for 30 minutes, until the lentils are soft.
- Place the cashews and lemon juice in a high powered blender, along with 2 cups of the soup. Blend on high until creamy and smooth.
- Add the creamy blended mixture back to the pot and stir in the spinach/kale. Cook for a few minutes until kale has softened, if using. If you want a thinner soup, add 1/2-1 cup of water or more broth.
- Taste and add salt/pepper and cayenne pepper. Serve immediately with fresh chopped parsley on top and enjoy!
- Leftover soup will keep for 4-5 days in the refrigerator, and can also be frozen. It does thicken as it sits, so add a little water or broth when you reheat it. It's also good served with a scoop of rice.
Notes
- You could use green or brown lentils if you must, but the lentils will be very noticeable in the soup. It’s not really a problem, just a different take on the recipe.
- Nut allergy? Skip the cashews and use 1/2-1 cup full fat coconut milk or a block of silken tofu instead for creaminess. Or leave out for a less creamy soup.
Just made it now. Was super easy and very satisfying… going to share this with my friends. Thank you Nora
This was so easy, yummy, and filling. I made it according to your recipe directions (except used a very large onion and a little extra garlic.) I made your focaccia recipe to eat alongside this soup. Perfection!
Hi Rebecca. You picked a delicious soup, for sure! I am so thrilled that you loved the soup recipe! Focaccia bread was an excellent side choice! Thank you for taking time to share your glowing review and comments! Wishing you happy cooking!
Easy, healthy and absolutely delicious recipe for weeknight cooking. I cut the recipe in 1/2 because I wasn’t sure I would like it. After eating it I wish I had doubled the recipe!
This will definitely go in the “regular” rotation. Thank you!
I made this for dinner last night and it was delicious. I always enjoy your recipes!
I’m glad you loved the the soup recipe Vincent! I appreciate your terrific review! Thank you for loving my recipes! Wishing you lots of happy cooking!
I intend to make this and store in the freezer. Do you think I should undercook it a bit before freezing? Thanks. Love your site.
I don’t think you need to undercook it no, I wouldn’t. Just cool and freeze. Enjoy! Thanks for loving my site! 🙂