This is the best and most delicious lentil soup recipe I’ve ever made. Thanks to lemons, turmeric and vegetables, it is easy to make and taste amazing. This simple lentil soup is my recipe whenever I need some healthy comfort food.
I make this lentil soup recipe all year round. Very good! I love the combination of spices and lemon in this simple soup. It was so comforting and honest that I felt good!
I don’t mix soup like other lentil soup recipes, I like the meaty texture of the whole lentils and vegetables. If you like mixed soup, feel free to blend this soup. This will be super creamy. For more information on lentils, see my guide to cooking lentils. Or, for another hearty soup, try our simple pea soup!
Key Ingredients
- Lentils: I use brown or French lentils (a green lentil) for this soup. They are soft and tender and rich in fiber, B vitamins, iron and protein while also low in fat. We love lentils so much that we wrote an article on how to cook lentils.
- Garlic, onion and carrots: These aromatics add a delicious flavor, texture and color to our soup.
- Ground cumin, coriander and turmeric: These spices bring warmth, earthy and vibrant golden tones. If you don’t have it on hand, some readers can replace curry powder, which will produce a different but delicious flavor.
- broth: For vegetarian/vegetarian soup, use vegetable soup. Otherwise, the chicken soup works very well.
- Green vegetables: A few kale or spinach adds more nutrition, flavor and color to the soup.
- lemon: Fresh lemon juice rises all flavors in the soup. I also like to add some lemon slices to each bowl when serving.
- Fresh herbs: Although optional, fresh dill or parsley adds flavor to the soup.
How to make lentil soup
Like many soup recipes in soups, this lentil soup recipe is also very simple. In a large pot or in a Dutch oven, cook onions and carrots until they are tender and smell sweet. Next, throw away with garlic, cumin, coriander and turmeric and cook them briefly for about 30 seconds. A short cooking time can make the flavor bloom and intensify.
Before adding them to the pot, Always rinse lentils under tap water. Then, give them a quick check to remove any stray beans, rocks or grains that may be stuck during the packaging.
After rinsing the lentils, add them to the pot with the broth. Then, bring everything to a boil and cook, partially covering until the lentils are tender. This usually takes about 30 to 40 minutes.
Taste the soup a few minutes before serving and adjust the seasonings as needed. Then, stir some vegetables to let them wither slightly.
Finally, eat soup with plenty of fresh lemon juice and a small amount of herbal medicine. Add some lemon slices to each bowl to give it a little lemony flavor. This is completely optional, but beautiful, adding lemon flavor.
What to eat with lentil soup
Lentil soup is already a hearty and delicious meal, but you can add a side to the full meal. I like to serve this soup next to a crusty loaf, a loaf or a homemade pizza slice. The garlic bread was delicious too.
Place this soup next to a light salad with your favorite seasoning. I love this carrot ginger dressing or this green goddess dressing. This lemon salad is really great too.
Lemon Turmeric Lentil Soup
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This is our favorite lentil soup recipe. I do this whenever we need some healthy comfort food. It’s salty, satisfying, and very delicious. I love the fresh lemons in this soup and serve them with lemon slices. You don’t eat lemon slices. They are there to add flavor and show that the lemon has been added to the soup.
6 to 8 servings
Watch us make recipes
You will need
2 cups (340g) brown or green lentils, selected and rinsed
2 tablespoons olive oil
2 cups chopped onion (1 medium onion)
1½ cups chopped carrots (2 large carrots)
2 teaspoons chopped garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground cilantro
1/2 teaspoon turmeric
1/2 teaspoon fresh black pepper
8 cups chicken soup or vegetable soup
2 pile cups chopped kale or spinach
1 to 2 lemons
1/4 cup chopped fresh herbs, such as parsley or dill, optional
High-quality sea salt, taste
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1Heat oil in a large pot over medium heat (such as a Dutch oven). Add the onion, carrots and 1/4 teaspoon of salt and cook, stirring occasionally, until they are tender and start to smell sweet, about 5 to 7 minutes.
2Stir the garlic, cumin, coriander, black pepper and turmeric and cook for 30 seconds.
3Stir the lentils and broth. Increase the heat to a height and bring to a boil. Taste, then adjust with salt (depending on the soup seasoning, we add 1/2 to 1 teaspoon).
4Reduce heat to low heat and cook partially cover until the lentils are tender to 35 to 40 minutes.
5Uncover the pan, stir the kale or spinach, then cook, and cook for another 5 minutes.
6Remove the soup and stir half of the juice of the lemon and fresh herbs. Taste the soup and season with extra salt and/or lemon juice. (I like a lot of lemons.)
7Serve, or if you prefer to mix soup, mix using an immersion mixer until you reach the desired consistency. For more lemon flavor, serve with some lemon slices.
Adam and Joanne’s Tips
- storage: Lentil soup can be stored in an airtight container in the refrigerator for up to four days. (I actually think it will get better over time.) You may find that lentils absorb some extra liquid in the refrigerator. To bring it back to a soup-like consistency, add water or broth before reheating.
- Freezing Tips: You can also freeze the soup. It should be kept for several months. Defrost in the refrigerator overnight and then reheat.
- To get some extra flavor, cook bulk sausage or ham with onions and carrots.
- The nutrition facts provided below are estimates. The sodium will vary according to the broth used.
Nutrition per serving
Service size
1/6 of the recipe
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Calories
298
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Total fat
5.5g
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Saturated fat
0.8 g
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cholesterol
0mg
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sodium
1155.9mg
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Total carbohydrates
45.3g
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Dietary fiber
8G
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Total sugar
5.2g
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protein
19.5g
