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–+ servings
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5 stars (17 ratings)

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American, Mediterranean
Servings: 8 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, optional
  • 1/4 cup fresh parsley, optional for garnish
  • 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, 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