I never liked lentils until I tried this flavorful Lemony Lentil Soup. It's hearty and comforting, made with simple ingredients and warm Indian spices, but what really makes it shine is a zippy dose of lemon juice. Each bowl is filling and nourishing, and the soup happens to be naturally vegan and gluten-free.
I've been making it since 2011, adapting the original from 101 Cookbooks into a streamlined, weeknight meal with less mess but just as much flavor.
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Why I Love This Lemony Lentil Soup
... and you will too, because it's:
- Hearty and warming, with simple Indian spices
- Naturally filling, thanks to lentils, spinach, and rice for serving
- Bright and flavorful, from a generous dose of lemon juice
- Naturally vegan and gluten-free
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Ingredients You'll Need
Although this soup has Indian-inspired flavors, you can find all the ingredients at your regular grocery store.
Red lentils: These are often split so they cook quickly and break down into a creamy texture. If you can't find them, regular brown lentils also work. Brown lentils have thicker skins, so they'll need an extra 5 minutes of cooking time.
Spices: Don't skip any of these spices - they're essential for flavor. They can be found at most grocery stores and Target.
- Turmeric: It adds a subtle earthy flavor, but old or poor quality turmeric won't taste like much. Make sure yours smells aromatic. If you have leftover turmeric, use it in my Sweet Potato and Peanut Stew and Simple Yellow Dal. A heads up: turmeric stains, so clean up spills quickly.
- Cumin: Sold as seeds or ground; I use ground cumin for convenience. It's also common used in Mexican food, like my Slow Cooker Barbacoa and my Mexican-Inspired Soup.
- Mustard seeds: Available in yellow and brown varieties, they're very different from prepared mustard. If you can't find the whole seeds, use an equal amount of ground dry mustard. You can use the rest making my Barbecue Spice Rub.
Cilantro: Skip it if you don't like it or can't find fresh cilantro. Don't bother with dried cilantro flakes - they add zero flavor.
Spinach: I usually use chopped frozen spinach for convenience. Other hearty greens like kale, or fresh spinach, work fine; just be sure pieces are cut up small. Don't use canned spinach.
Lemon juice: Since this takes a lot of juice, fresh squeezed lemon juice will give the best flavor. Bottled lemon juice works in a pinch.
How to Make Lemony Lentil Soup
Start by gathering your spices; you'll have time to chop spinach and cilantro while the soup cooks.
- In a 4-quart pot, saute olive oil and onion on medium-low heat, until translucent, about 10 minutes. Add turmeric, cumin, and mustard seeds. Stir and cook for another minute, being sure they don't burn.
- Add lentils and water, and turn up the heat. Bring to a boil. Then, cover and simmer over reduced heat about 20 minutes, until tender.
- Remove from heat, stir in salt, and use an immersion blender (affiliate link) to puree. Then, stir in the chopped spinach and cook over medium heat until the spinach is heated and wilted.
Stir in lemon juice and cilantro. Taste the soup and adjust the seasonings before serving.
Seasoning Tip
Salt and lemon are what make the soup flavorful. Add a little of each until the flavor pops.
Serving and Storage
Serving: Add cooked brown rice to the soup; I like the chewy contrast between the rice and the creamy soup. Crackers or French bread would go nicely with it.
Leftovers: Store in the refrigerator for 3-5 days. I store in individual containers for an easy lunch, adding the brown rice since it holds its texture. Soup will thicken when cold, but loosens back up as you heat it; add a splash of water to help it along, if necessary.
Long-Term: Bean soups freeze well. Freeze, without rice, in large deli containers or cleaned yogurt containers.
Recipe FAQ
If you can't find red lentils for lemony lentil soup, substitute brown lentils. They won't be vibrant and pretty, but will taste about the same. Cook the soup an extra 5-10 minutes since the skins are thicker.
If you don't like lentils, you can substitute cooked chickpeas, and puree well. (Dried chickpeas cook too long for this soup.) The flavor will be different but tasty, reminiscent of hummus.
Bean soups generally freeze well. To freeze:
🧊Prepare the soup, but don't add rice. Store in tall deli containers, or cleaned large yogurt containers, leaving around 1 inch of space at the top since liquids expand when they freeze. Leave the lid off until the soup is frozen. Be sure to label the container with the name and date.
💧Transfer the soup from the freezer to the refrigerator the night before you want to eat it; it will still be frozen, but you should be able to remove it from the container. If you forget, run the container under cool water until the soup releases and you can dump it into a pot to reheat on the stove.
🔥Reheat the soup gently, with a little water to help loosen it up. Do not reheat in yogurt containers - they're not microwave-safe.
More Cozy Soups
More warming, comforting meals for cold weather:
Vegetarian Weeknight Dinners
More of my favorite vegetarian and vegan meals that are quick to throw together during the week:
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Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)
📖 Recipe
Lemony Lentil Soup
Equipment
- 4 quart pot
- immersion blender (affiliate link)
- hand-held citrus juicer (affiliate link)
Ingredients
- 2 tablespoons olive oil (28 grams)
- 1 large onion (150 grams; chopped)
- 1 tablespoon turmeric
- 2 teaspoons ground cumin
- 1 ½ teaspoons mustard seeds
- 2 cups red lentils (380 grams)
- 7 cups water
- 2 teaspoons salt
- 4 cups chopped spinach (~340 grams/12 ounces)
- 7-9 tablespoons lemon juice (juice of 3 lemons)
- 1 cup chopped cilantro
- 2-3 cups cooked brown rice to serve
Instructions
- Saute olive oil and chopped onion in a 4-quart pot over medium-low heat, until onion softens and becomes translucent, about 10 minutes.
- Add turmeric, cumin, and mustard seeds. Stir and cook for another minute, without letting them scorch.
- Add lentils and water. Turn heat to high, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until lentils are tender.
- Remove from heat and stir in salt. Puree with a handheld immersion blender (affiliate link).
- Add the chopped spinach, and cook over medium heat until the spinach is warmed and wilted.
- Add lemon juice to taste; soup will be tangy. Then, add the cilantro and heat briefly to wilt the leaves.
- Serve soup over cooked rice.
- Store leftovers in the refrigerator for 3-5 days. The greens will become less vibrant; this is okay. Soup will be thick when cold, but will loosen up when reheated; add a splash of water if desired to help it along.
Leona Konkel says
This has long been one of my favorite soups, and I'm glad to have it on here exactly how I make it. I hope you'll love this healthy meal just as much as I do. I'd love to hear how it turns out when you make it!