This Vegan Lemon Lentil Soup is bright, zesty, and full of comforting flavors. It features tender lentils simmered with fresh lemon juice, garlic, and a blend of herbs that make every spoonful feel light yet satisfying. The soup is perfect for a cozy meal that doesn’t weigh you down but still warms you up from the inside out.
I love making this soup on chilly days when I want something healthy but also flavorful. The lemon adds such a fresh twist that keeps the lentils from feeling too heavy, and a little swirl of olive oil on top always makes it feel extra special. I find it’s a great way to enjoy plant-based protein without missing anything.
When I serve this soup, I often pair it with some crusty bread or a simple green salad, making it a balanced meal. Plus, it reheats really well, so it’s a fantastic option for busy days or meal prep. Everyone I’ve shared it with ends up asking for the recipe, which always makes me smile!
Key Ingredients & Substitutions
Lentils: Green or yellow lentils work best here because they hold their shape while cooking. If you prefer a creamier soup, red lentils are a good swap, but they cook faster and may get mushy.
Lemon Juice: Fresh lemon juice gives the soup bright, fresh flavor. Bottled lemon juice can work in a pinch, but fresh is usually more vibrant. If you want less tang, start with less and add more to taste.
Vegetable Broth: Using broth adds depth to the soup. If you don’t have broth, water is fine, just add a little extra seasoning or a splash of soy sauce for umami.
Greens (Spinach or Kale): These add color and nutrients. Spinach cooks faster and is tender; kale brings a bit more chewiness and earthiness. You can also use Swiss chard or collard greens if you like.
Spices: Turmeric and cumin bring warmth and earthiness. If you don’t have coriander, that’s okay—just boost the cumin slightly or add a pinch of smoked paprika for a twist.
How Can I Get the Perfect Texture and Flavor in Lentil Soup?
Balancing the lentils’ tenderness and the fresh lemon flavor is key. Here’s how to get it right:
- Cook lentils and carrots until just tender—about 25-30 minutes. Check early to avoid mush.
- Add lemon juice near the end. Adding lemon too early can toughen lentils or make them cook slower.
- Stir in greens at the last few minutes so they stay bright and don’t overcook.
- Adjust salt and pepper at the end to bring all flavors together.
- For thicker soup, simmer uncovered longer; for thinner, add broth or water.
Equipment You’ll Need
- Large pot – perfect for cooking the lentils and veggies evenly without spilling.
- Wooden spoon – great for stirring without scratching your pot’s surface.
- Knife and cutting board – to chop your onions, carrots, and greens safely and easily.
- Citrus juicer or reamer – helps you get the most juice out of your lemons without seeds.
Flavor Variations & Add-Ins
- Add chopped fresh ginger when sautéing garlic for a warm, spicy kick.
- Swap kale for Swiss chard or baby spinach for a milder, sweeter green.
- Stir in a pinch of smoked paprika or chili flakes for some smoky heat.
- Mix in diced potatoes or sweet potatoes for extra heartiness.
How to Make Vegan Lemon Lentil Soup
Ingredients You’ll Need:
- 1 cup dried green or yellow lentils, rinsed
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander (optional)
- 6 cups vegetable broth or water
- Juice of 1 large lemon (about 3 tablespoons)
- 2 cups fresh spinach or kale, chopped
- Salt and pepper to taste
- Fresh dill for garnish
- Lemon slices for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep your ingredients, then around 30 minutes to cook. All in all, plan for about 40 minutes from start to finish, making it a quick, warming meal you can enjoy any day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Then stir in the minced garlic along with the turmeric, cumin, and optional coriander. Cook for about 1 minute until you can smell the spices.
2. Add Lentils and Vegetables:
Mix in the sliced carrots and rinsed lentils. Stir everything so the spices evenly coat the veggies and lentils.
3. Simmer the Soup:
Pour in the 6 cups of vegetable broth or water and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, or until the lentils and carrots turn tender.
4. Finish with Lemon and Greens:
Stir in the fresh lemon juice and chopped spinach or kale. Cook for another 3 to 5 minutes until the greens wilt. Then season with salt and pepper to your liking.
5. Serve and Garnish:
Ladle the hot soup into bowls. Garnish with fresh dill and lemon slices for a beautiful, fresh touch. Serve warm, ideally with some crusty bread on the side for dipping.
Can I Use Red Lentils Instead of Green or Yellow Lentils?
Yes! Red lentils cook faster and tend to become softer and more mushy, which can create a creamier texture. Just reduce the simmering time to about 15-20 minutes and keep an eye on them.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup has thickened too much.
Can I Freeze Vegan Lemon Lentil Soup?
Absolutely! Allow the soup to cool completely, then store it in freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make This Soup in a Slow Cooker?
Yes! Sauté the onions and garlic first, then add all ingredients except the lemon juice and greens to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add lemon juice and greens during the last 15 minutes of cooking.
