I make this Healing Golden Lemon Lentil Soup whenever I want something nourishing, comforting, and vibrant. It’s filled with tender lentils, warming spices, and a bright splash of fresh lemon that makes every bowl feel both soothing and refreshing.
Why You’ll Love This Recipe
I love how this soup is both hearty and light at the same time. The lentils provide satisfying protein and texture, while turmeric and garlic add warmth and depth. The fresh lemon juice at the end lifts all the flavors and gives the soup a beautiful, fresh finish. I also appreciate that it’s easy to prepare and perfect for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
red lentils, rinsed
olive oil
onion, diced
carrots, chopped
celery, chopped
garlic, minced
fresh ginger, grated
ground turmeric
ground cumin
vegetable broth
water
salt
black pepper
lemon juice
lemon zest
fresh spinach or kale, chopped
fresh parsley or cilantro, chopped
Directions
I start by heating olive oil in a large pot over medium heat. I sauté the diced onion, carrots, and celery until softened.
I add the minced garlic and grated ginger, stirring until fragrant. Then I sprinkle in the turmeric and cumin, allowing the spices to toast gently for about a minute.
I stir in the rinsed red lentils, vegetable broth, and water. I bring the mixture to a boil, then reduce the heat and let it simmer for about 20–25 minutes, until the lentils are soft and beginning to break down.
Once the lentils are tender, I stir in chopped spinach or kale and let it wilt into the soup.
I remove the pot from the heat and add fresh lemon juice and lemon zest. I season with salt and black pepper to taste.
If I want a creamier texture, I blend a portion of the soup with an immersion blender before serving. I finish with freshly chopped parsley or cilantro.
Servings and timing
I usually get 4 to 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
I sometimes add a pinch of red pepper flakes for gentle heat. When I want a richer texture, I stir in a splash of coconut milk at the end. I also enjoy adding diced sweet potatoes for extra heartiness. For a thicker consistency, I reduce the amount of water slightly.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits, so I add a splash of water or broth when reheating. I warm it gently on the stovetop or in the microwave. I also freeze portions for up to 2 months and thaw them overnight before reheating.
FAQs
Can I use green or brown lentils instead of red?
I can, but I find red lentils cook faster and create a softer, creamier texture. Green or brown lentils will remain firmer.
Is this soup very spicy?
I find it warmly spiced rather than spicy. I control the heat level by adjusting the spices or adding chili flakes.
Can I make this soup vegan?
Yes, it’s naturally vegan if I use vegetable broth.
How do I make it thicker?
I blend part of the soup or simmer it a bit longer to reduce the liquid.
Can I prepare this ahead of time?
I often make it a day in advance because the flavors deepen as it rests.
Conclusion
I return to this Healing Golden Lemon Lentil Soup whenever I need something comforting, bright, and nourishing. The combination of warm spices, tender lentils, and fresh lemon makes it a bowl I always feel good about serving and enjoying.
Print
Healing Golden Lemon Lentil Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Description
A nourishing and vibrant soup made with tender red lentils, warming turmeric and ginger, and finished with bright lemon juice for a comforting yet refreshing bowl.
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh spinach or kale, chopped
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add turmeric and cumin, stirring to toast the spices for about 30 seconds.
- Add rinsed lentils, vegetable broth, and water. Bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes until lentils are tender and slightly broken down.
- Season with salt and black pepper.
- Stir in chopped spinach or kale and cook for 2–3 minutes until wilted.
- Remove from heat and add fresh lemon juice and lemon zest.
- Garnish with chopped parsley or cilantro and serve warm.
Notes
- Add extra water or broth if you prefer a thinner consistency.
- For a creamier texture, blend partially with an immersion blender.
- Adjust lemon juice to taste for more brightness.
- Store in the refrigerator for up to 4 days.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
