A quick and easy, thick and hearty, Red Lentil Soup with Lemon. It's fragrant, super yum, healthy, nourishing, simple and versatile!
Things you need to know about this Red Lentil Soup with Lemon ... It is PACKED with flavor (yes throw out ALL of your lentil preconceptions), it's thick and hearty in an almost cross between soup and stew kinda way, and it's lemony and garlicky and fragrant, and packed with vegetables.
It's also super healthy and really flexible, just like my vegan vegetable soup. Not got one of the veggies? Leave it out or throw in whatever you do have. You can even omit the lemon and it still tastes amazing. I'll give some ideas for great subs/additions in my "ways you can adapt this recipe" section below.
How to make Red Lentil Soup with Lemon
For detailed measurements and instructions, see the printable recipe card.
It starts with the usual soup gang ... onions, garlic, celery, carrots and stock but then along to the party come:
- red lentils
- potatoes
- dried herbs
- kale or other greens of choice
- excessive amounts of zippy, fresh lemon juice
It's savory, but fresh and bright. It's healthy, pantry friendly, but also warm and cozy comfort food.
Here's how it's done:
Step 1 - Sauté the onions, carrots and celery (so important for amping up those flavors so don't rush them!)
Step 2 - Add the lentils, potatoes, garlic, herbs and seasonings and cook a bit more.
Step 3- Add the stock and give it a good stir.
Step 4 - Simmer until the lentils and veggies are tender.
Step 5 - Add the greens and let them simmer for a few minutes.
Step 6 - Turn off the heat, add the lemon juice, stir and serve.
If you have an Instant Pot you might prefer my Instant Pot Red Lentil Soup. It's basically the same just made Instant Pot friendly.
Do red lentils need to be soaked?
Red lentils cook and break down so quickly that there is no need to soak them before using.
Because of this they aren't a great choice for recipes where you need the lentils to retain their shape, but they are perfect for making soups, dhals and stews.
Before using them in a recipe rinse them well in cold water ( a sieve is great for this) because they can sometimes be a bit dusty. Also give them a quick pick through to check for small stones, then proceed with the recipe as instructed.
Success tips
- Red lentils are best in this recipe because they break down and thicken the soup really well giving it great texture. If you only have green or brown lentils see the recipe notes for instructions on how to adapt the recipe.
- Don't use French (Puy) lentils. They remain too firm to work well in this recipe.
- Be sure to take your time sautéing the vegetables at the start. The caramelization that occurs is so important for flavor.
- Season generously.
- Although you can customize the thickness of the soup by increasing the stock/water added if you want to, I recommend keeping it pretty thick. It's best that way.
- Old lentils dry out and can take significantly longer to cook. Check the use by date on bags from the grocery store and if buying from bulk bins, make sure it's one that gets refreshed often, not one where the lentils have been languishing for the past 3 years.
- Use dried lentils not canned if at all possible, although if you're stuck see my recipe notes for how to adapt the recipe for canned lentils.
Ways you can adapt this recipe
This is a really flexible recipe and you can switch up most of the ingredients to suit what you have on hand. Here are ideas for adapting it:
- Use sweet potatoes instead of regular potatoes
- Use spinach (fresh or frozen), collard greens or Swiss Chard instead of kale
- Omit the greens completely
- Omit the lemon
- Add leftover cooked grains (like brown rice, sorghum, farro or quinoa) at the end of cooking to it to make it even more thick and hearty
- Add a teaspoon of ground turmeric or curry powder
- Red lentils are best in this recipe. See my recipes notes for tips on how to adapt the recipe if you use a different kind.
- Make it in an Instant Pot.
What do you eat with Red Lentil Soup?
I like to serve this Red Lentil Soup with some lemon wedges for everyone to squeeze over their own individual bowls, and some vegan parmesan cheese. I love Violife Just Like Parmesan Wedge.
My vegan feta cheese (the unbaked version) is also a great addition. Its creamy, melty saltiness works really well with the lemon and lentils.
Plain coconut yogurt, fresh parsley and croutons also work well as toppers!
With all of those lentils and the potatoes this is a seriously hearty soup, but if you're like me and always need something on the side regardless, then here are some ideas:
Storage, freezing and reheating tips
Allow the soup to cool completely then store in the fridge for up to 5 days. Reheat in a pan on the stove top or in a microwave. It does thicken a lot as it cools, so add additional water or stock as needed.
It can also be frozen for up to 3 months. Allow to thaw completely in the fridge then reheat as above.
How to store red lentils
Red Lentils should be stored in an airtight container in a cool, dry place.
If stored correctly they can last well for up to a year. If stored incorrectly or after they go past about a year old, they can become drier and tough and end up taking ages to cook or never actually soften well at all.
Be sure to check the use by dates on beans and pulses when you buy them, and if you are buying them from bulk bins, make sure it's from a store with a high turnover so you know you won't be getting old ones that won't cook well.
Meal prep tips
To reduce prep time, feel free to chop the veggies a couple of days before hand. Put them in an airtight container in the fridge. the potatoes will need to be covered with water to stop them going brown but the others are all fine as they are.
Once the soup is cooked and cooled, it will keep for up to 5 days in the fridge so it's great for meal prep. Or freeze it in individual sized containers. It will keep for 3 months in the freezer.
How to make in a slow cooker
I recommend sautéing as per the recipe for the very best flavor. Then put everything in the slow cooker (except the lemon and greens) and cook on high for 3 hours or low for 5 to 6 hours. Once everything is tender, add the greens and allow them to wilt down. Turn off the heat. Add the lemon juice and serve.
Hungry for more?
Want more super yum lentil recipes?
- Creamy Red Lentil Dahl - Super delicious, easy and packed with flavor. Highly recommend you try it!
- Lentil Shepherd' Pie - A real favorite in our family. Proper comfort food!
- Vegan Meatloaf - A reader favorite!
- Keema Lentils - If you like curry you'll love this one!
- Indian Lentil Soup - Perfectly spiced and delicious.
- Cozy Slow Cooker Spicy Lentil Soup - A great hands off soup that makes LOADS!
Did you make this recipe?
Be sure to rate it and leave a review below!
📖 Recipe
Red Lentil Soup with Lemon
Author:Ingredients
- 1 tablespoon olive oil , (omit to make oil-free and use a few drops of water to sauté instead)
- 1 large onion , diced
- 3 sticks celery , diced
- 2 large carrots , diced
- 5 cloves garlic , chopped finely
- 3 - 4 potatoes , diced
- 1½ cups / 300 g split red lentils , sometimes labelled Masoor Dal
- 1 tablespoon dried mixed herbs , see notes
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 6 - 7 cups / 1440 mls - 1680 mls stock
- 1 tablespoon sugar , see notes
- 3 fresh lemons
- 4 - 5 big handfuls chopped kale or other greens of choice , see notes
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Warm a large soup pan or Dutch Oven over a medium heat and add the olive oil.
- Sauté the onion, celery and carrots together until turning golden. Don't rush them. It will take about 10 minutes.
- Add the garlic, potatoes, lentils, herbs, salt and pepper and continue to cook for a few minutes.
- Add 6 cups of the stock and the sugar and stir well. Bring to a simmer and cook uncovered until the potatoes are fork tender and the lentils have more or less broken down. It should take about 20 minutes. Check the thickness. If you prefer it thinner add the rest of the stock. (Remember that lemon juice goes in at the end and will thin it a little more).
- Add the greens, stir and allow to cook in the simmering soup for 5 minutes, unless you are using spinach, in which case it will be cooked more or less immediately once it's been stirred in.
- Turn off the heat. squeeze in the juice of the 3 lemons, stir well. Taste to check seasoning and add more as necessary. Check the thickness again. Add some hot water from the kettle if you want to thin it down, then serve immediately.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Lauren Vaught says
Great recipe, thanks for the inspiration. I broth sauteed all veggies and used baby kale with the lemon at the end for a truly delicious, power-packed and nutrient-rich soup!
suzi says
What a great soup you have here!! Followed your recipe and warmed leftovers today for lunch.... added lots of extra broth and some steamed brown rice to make leftovers go further. YUM!!
A Virtual Vegan says
Thank you. I'm really pleased you enjoyed it Suzi!
Larissa says
Excellent recipe here. I followed the recipe exactly (fried onion, celery and carrots in a non stick pan with 1 tspn. of canola oil then completed the rest of recipe in my Instant Pot.
I used 4 minced garlic cloves and 1 vegetable stock and 1 vegetable broth.
I used 1 tspn each of dried basil, rosemary and oregano.
I used 2 lemons instead of 3 and yellow potatoes. Delish! ?
My daughter agreed with me, we felt like we were eating Greek lemon ? potato soup! Yum.
Thank you.
Leslie says
This is an excellent recipe! I made it and have eaten it for the past week (I live alone), and it is STILL fantastic. I added paprika, oregano, basil, cumin in my spice mix and followed the recipe exactly (except I used a bouillion cube and the 6 cups of water). Thank you so much for sharing this delicious recipe!
A Virtual Vegan says
Thank you. I'm really pleased you're enjoying it Leslie!
Sue Holland says
Just made this soup in the instant pot, absolutely delicious and so comforting. I used 1 tsp turmeric, 1 tsp garam masala, lots of black pepper & 2 small bay leaves instead of the dried herbs. The fresh lemon is a really nice addition. I used arugula (just chopped it up, tossed it in the bowl, poured the soup on top and mixed it in) I didn't have any kale. Great recipe, thanks
Cookie says
Would vegetable broth work the same as vegetable stock?
A Virtual Vegan says
Yes it will be fine.
Cookie says
OUTSTANDING!! I added more vegetables, more broth, more lentils, replaced 2 potatoes for sweet pot... whoa!, the flavors ? I do recommend to add the lemon. It makes a big difference.
Thank you Mel
Courtney says
Made this tonight for dinner and had to sub veggie stock for mushroom. This is absolutely my new favourite lentil soup recipe. I used dried rosemary, basil, and dill, which I was a bit skeptical about, but it was so delicious. It was good as is, but with the fresh lemon juice it was even better. Thanks so much for this new weekly staple.
Cookie says
What do you mean when you say you substituted the vegetable stock for mushroom?
Staanzy Wagner says
Mel, you have a knack for flavor profiles! The soup is so balanced in flavor. The lemon is one of your great additions. We were looking for another use for our red lentils. We have made it multiple times and it will stay in our "much used" recipes. Thank you! You are now on our "Favorites" to search for recipes.
A Virtual Vegan says
Thank you so much! I'm really pleased you think so. It's one of our favourites too. It's dinner tonight actually!
Louise says
Great recipe. We will definitely make this dish again.
Jessica says
We are trying a plant based week and just had this for lunch - really delicious and satisfying, I only had half a lemon to squeeze and it ended up a little on the sweet side for my taste but my fiance loved it. I'm assuming the 2.5 lemons would balance it out more! Either way it will be made again :-)
Kim Arsenault says
I made this last night and it was really delicious. I found that the red lentils broke down to the point of being unrecognizable, as did some of the potatoes, so it looked a bit mushy. However, it still had the great taste and all the goodness of the ingredients. I will use Yukon Gold potatoes next time (I used russet) and perhaps whole red lentils instead of split? Either way, it was a great comfort food to have for dinner!
A Virtual Vegan says
Hi Kim, the lentils are supposed to break down in this soup. That's what makes it nice and thick and almost stewy. You can use whole ones if you prefer it not so thick and stewy though or switch them for green or brown which wills tay more intact. If the potatoes broke down too though you probably overcooked it a little. Just cook it until the potatoes are fork tender. You're right though, Yukon Gold will be sturdier than russets. Glad you enjoyed it though!
Karen Haworth says
I made this over the weekend. It was a hit with the family! Thanks for another great recipe!
A Virtual Vegan says
I'm really pleased you enjoyed it Karen and thanks so much for coming back to leave a review. It's much appreciated!
JustineCelina says
Another delicious recipe, Melanie! Just slurped down a bowl with some fresh homemade bread. Thank you!
Nic says
Made this tonight, super easy and full of flavor!! The squeeze of lemon at the end is fantastic!
Diana says
I made this today and it was great! My husband wanted to know the name of the soup so he can request I make it again. For the herb blend, I used Zhug seasoning from Stonehouse California Olive Oil. It has Chile, Garlic, coriander, cumin, cardamon, clove and cilantro. I really enjoyed the spice with the lemon. Thank you.
Janice says
Awesome soup, we are in 14 days old self isolation and this soup hit it out of the park!!!!!!! Best soup I’ve made in isolation.......and I make a lot of soup
A Virtual Vegan says
I'm really pleased you enjoyed it Janice!
Fiona says
I just used what I had in the fridge. Thankfully I had some lentils ;-)
I didn't have kale or spinach but used sambung that I had growing!
I didn't have carrots so I replaced with okra and zucchini.
I didn't have the amount of potatoes called for in the recipe so I used one sweet potato.
Thank you for this recipe. It was yummy!
Johanna says
Hi Fiona, when using the sweet potato, did you added it at the same time as the other potatoes? Or later
Debbie Bailey says
I made it tonight and it was a hit! I did it in my Instapot. Changes I made....I only had a russet potato and a sweet potato on hand so that is what I used, It was perfect. Thanks so much for the wonderful soup recipe.
A Virtual Vegan says
Glad you enjoyed it Debbie!
Laura says
Thanks! I appreciate your quick response.
Laura says
Do you think russet or yukon potatoes are better for this soup?
A Virtual Vegan says
My go to for almost everything including soup is Yukon Gold.