This creamy and comforting Lemon Red Lentil Soup is easy to make with red lentils, lemon juice, kale, and carrots. Its bright lemon flavors are over-the-top delicious!
I add lots of lemon to practically everything, like homemade hummus and vegan pound cake, so it’s no wonder that I was hooked on this Vegan Lemon Lentil Soup from the first bite.
I instantly fell for its bright lemony flavors and natural creaminess. Now, I make it every spring or whenever I need to bring some sunshine to a dark winter evening!
You may not believe me at first, but the budget-friendly ingredients in this red lentil soup with lemon make it an over-the-top delicious, must-try soup. Red lentils and cashews make it creamy and filling, the vegetables and lemon juice freshen things up, and a few warm spices give it a cozy vibe. I know you’ll love it just as much as I do.
Why you’ll love this easy lemon and lentil soup
- Bright and flavorful – Its sunny yellow color and bright lemon flavors make this lemony lentil soup a must-try!
- Protein-packed – Red lentils are a fantastic source of plant protein and fiber, making this soup as nourishing as it is satisfying.
- Oh-so creamy – The red lentil and cashew cream combo gives the soup its lovely creaminess.
How to make lemon lentil soup
Find the complete recipe with measurements in the recipe card below.
Start by sautéeing the onions, garlic, carrots, and celery in a large pot over medium heat until they start to soften. Stir in the red lentils, broth, cumin, coriander, and turmeric.
Heat to a boil, then reduce the heat to a simmer. Let the soup simmer, uncovered, until the lentils are soft.
Blend the cashews and lemon juice with 2 cups of the soup in a high-powered blender until creamy and smooth.
Pour the creamy blended mixture back into the pot of soup. Stir in the spinach/kale and cook until the leaves wilt.
Give it a taste and adjust the flavors with more salt, pepper, cayenne, or lemon juice.
Divide the lemon soup into bowls and serve with my Dutch Oven Bread or cooked rice. Enjoy!
Lemon Lentil Soup
This creamy and comforting Lemon Red Lentil Soup is easy to make with red lentils, lemon juice, kale, and carrots. Its bright lemon flavors are over-the-top delicious!
Prep: 10minutes mins
Cook: 40minutes mins
Total: 50minutes mins
Servings: 8 servings
Ingredients
3x
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion diced
- ▢ 3 cloves garlic minced
- ▢ 3 large carrots peeled and diced or sliced into rounds
- ▢ 3 ribs celery chopped
- ▢ 2 cups red lentils
- ▢ 8 cups vegetable broth
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground coriander
- ▢ 1/4 teaspoon turmeric
- ▢ 1/2 cup raw cashews
- ▢ 1/2 cup fresh lemon juice
- ▢ 3 cups baby spinach or chopped kale
- ▢ 1/4 cup fresh parsley
- ▢ salt + black pepper to taste
- ▢ tiny pinch pinch cayenne pepper optional for heat
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Sauté, stirring frequently for about 5-6 minutes.
- Add the red lentils, broth, cumin, coriander and turmeric and stir to combine. Bring to a boil, then lower heat to a simmer for 30 minutes, until the lentils are soft.
- Place the cashews and lemon juice in a high powered blender, along with 2 cups of the soup. Blend on high until creamy and smooth.
- Add the creamy blended mixture back to the pot and stir in the spinach/kale. Cook for a few minutes until kale has softened, if using. If you want a thinner soup, add 1/2-1 cup of water or more broth.
- Taste and add salt/pepper and cayenne pepper. Serve immediately with fresh chopped parsley on top and enjoy!
- Leftover soup will keep for 4-5 days in the refrigerator, and can also be frozen. It does thicken as it sits, so add a little water or broth when you reheat it. It’s also good served with a scoop of rice.
Nutrition
Serving: 1of 8 servings | Calories: 272kcal | Carbohydrates: 39g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 976mg | Potassium: 658mg | Fiber: 15g | Sugar: 6g | Vitamin A: 5101IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 4mg