This gorgeous Lemon Lentil Soup features bright lemony flavors, creamy red lentils and plenty of fresh vegetables. It’s a naturally vegan and gluten free soup that everyone will enjoy!

looking down on a bowl of lentil lemon soup, marble backdrop

Thanks to the addition of fresh lemon juice, this perfectly spiced soup is over-the-top delicious! It’s also the most beautiful yellow color, perfect for spring and summer.

Lemon lentil soup gets it creaminess from red lentils and raw cashews, but if you have a nut allergy you can leave them out or use coconut milk instead.

If you are a lemon lover like me, make sure to check out my Lemon Dill Hummus, Creamy Lemon Tofu or this Lemon Tahini Dressing.

Red Lentil Soup

This recipe calls for red lentils, which get creamy and kind of melt into the soup, which is lovely. You could use brown or green lentils, just know they will be more apparent in the soup and it will be less creamy and smooth.

two bowls of yellow soup with a lemon slice on top and parsley

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Lemon Lentil Soup

This gorgeous Lemon Lentil Soup features bright lemony flavors, creamy red lentils and plenty of fresh vegetables. It's a naturally vegan and gluten free soup that everyone will enjoy!
5 from 12 votes

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, optional
  • 1/4 cup fresh parsley, optional for garnish
  • 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, if using. 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 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

  1. 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.
  2. Nut allergy? Skip the cashews and use 1/2-1 cup full fat coconut milk instead for creaminess. Or leave both out for a less creamy soup.

Nutrition

Serving: 1of 8 servings, Calories: 272kcal, Carbohydrates: 39g, Protein: 14g, Fat: 8g, Saturated Fat: 1g, Sodium: 976mg, Potassium: 658mg, Fiber: 15g, Sugar: 6g, Vitamin A: 5101IU, Vitamin C: 11mg, Calcium: 53mg, Iron: 4mg

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