Lemon Lentil Soup

5 stars (23 ratings)

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!

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American, Mediterranean

Servings: servings

Calories: 272kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition