This Easy Lemon Lentil Soup is the kind of recipe that proves simple ingredients can create incredible flavor. Made with tender lentils, fresh vegetables, and a squeeze of bright lemon juice, it delivers a perfect balance of comfort and freshness in every bite. The lentils cook down into a hearty, satisfying base, while the vegetables add texture and natural sweetness. A hint of warm spices gives the soup depth, and the lemon ties everything together with a refreshing finish.
One of the best things about this soup is how approachable it is. You don’t need complicated techniques or specialty ingredients — just pantry staples and a single pot. It’s filling enough to stand on its own as a complete meal, thanks to the plant-based protein and fiber from the lentils. At the same time, it feels light and nourishing rather than heavy, making it perfect for both cozy winter nights and lighter spring dinners.
This soup is also wonderfully versatile. You can easily adjust the seasoning, swap in your favorite greens, or add extra vegetables to suit your taste. It stores well in the refrigerator and tastes even better the next day, making it ideal for meal prep. Whether you’re cooking for your family or preparing lunches for the week, this lemon lentil soup is a reliable, feel-good recipe you’ll want to keep on repeat.
Easy Lemon Lentil Soup
Ingredients
- 2 tbsp olive oil or preferred oil
- ½ medium onion diced
- 1 large carrot cubed
- 2 medium potatoes cubed
- 1 cup green lentils rinsed
- 5 cups vegetable broth
- 4 cups kale chopped
- 3 tbsp lemon juice
- ½ tsp turmeric
- ½ tsp cumin powder
- ½ tsp salt or to taste
- Black pepper to taste
- ⅓ cup chopped fresh dill
Instructions
- In a large pot, heat the olive oil over medium heat and sauté the onions and carrots for 4-5 minutes until softened.
- Add the cumin powder and turmeric to the pot and stir for about 1 minute until fragrant.
- Add the cubed potatoes, rinsed lentils, and vegetable broth to the mixture.
- Bring the soup to a boil, then reduce the heat and simmer for about 25 minutes or until the lentils and potatoes are tender.
- Stir in the chopped kale, salt, and pepper, and continue to cook for another 5 minutes until the kale has wilted.
- Turn off the heat and stir in the fresh lemon juice and chopped dill.
- Serve warm, garnished with extra lemon wedges if desired.
