Lemony Lentil Soup
Filling, comforting Lemony Lentil Soup with simple ingredients, warm Indian spices, and bright lemon. Naturally vegan & gluten-free.
Servings: 6
Calories: 364kcal
Equipment
- 4 quart pot
- immersion blender
- hand-held citrus juicer
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.
- 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.
Notes
Both red lentils and brown lentils will work; brown lentils need 5 extra minutes to cook.
Be sure your turmeric is fresh and flavorful; be careful as it stains. You can use ground dry mustard in place of mustard seeds, but don't use prepared liquid mustard.
You can use frozen onion in place of fresh. I always use frozen chopped spinach; other well-chopped, hearty leafy greens will also work. Skip cilantro if you can't find fresh. Bottled lemon juice works in a pinch.
Puree soup in a regular blender if desired; watch out for steam.
Calorie count calculated in MyNetDiary, does not include rice for serving, and is an estimate only.
Adapted from Red Lentil Soup with Lemon from 101 Cookbooks. Originally published November 2018, but rewritten and revised January 13, 2026.
Nutrition
Calories: 364kcal
