Lemon Lentil Soup

Name: Lemon Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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)

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.

a womans hand dipping a piece of bread into a bowl of lemon lentil soup.

⭐⭐⭐⭐⭐
“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.

a womans hand lifting a wooden ladle from a pot of lemon lentil soup.

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.

overhead view of the ingredients for lemon lentil soup in a large pot.

overhead view of wooden spoon stirring lemon lentil soup in a pot.

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.

pouring a creamy yellow mixture into a large pot of lemon lentil soup.

overhead view of chopped kale on top of lemon lentil soup in a pot.

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!

a womans hand stirring a wooden ladle in a pot of lemon lentil soup.

Frequently asked questions

Do I have to use red lentils?

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.

What can I use instead of cashews?

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.

What else can I add to lemon lentil 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.

Can I blend the soup with an immersion blender instead?

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.

Can I make lentil lemon soup in the Instant Pot?

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.

How do I store the leftovers?

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.