The Kitchen Duchess

Wholesome, weeknight friendly comfort.

This Red Lentil Soup with Lemon is cozy and hearty, with a bright citrus finish that keeps it light and balanced. It’s hearty and warming, yet fresh and vibrant that to the lemon.

Made with simple pantry staples, this soup comes together easily and is perfect for weeknights, meal prep, or when you’re craving something nourishing and comforting.

Why You’ll Love This Recipe

• Made with affordable, wholesome pantry ingredients.
• Naturally filling and packed with plant-based protein and fiber.
• Perfect for meal prep and leftovers taste even better.

Red Lentil Soup with Lemon

thekitchenduchess

Wholesome, weeknight friendly comfort.

Print Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Servings 6

Ingredients

  

• 3 tablespoons olive oil
• 1 large white onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, peeled and diced
• 1 tablespoon tomato paste
• 1/8 teaspoon cumin
• 1/2 teaspoon paprika
• 4 cups vegetable broth (no-salt or low sodium is best)
• 2 cups water
• 1 cup dried red lentils, rinsed
• 1-2 tablespoons lemon juice
• 3 tablespoons parsley, chopped
• salt and pepper to taste

Instructions

 

• In a large pot over medium-high heat add olive oil, onion, and carrots. Sauté until soft.
  3 tablespoons olive oil, 1 large white onion, chopped, 2 large carrots, peeled and diced
• Add garlic, tomato paste, cumin, and paprika. Stir and cook for 1 minute.
  2 cloves garlic, minced, 1 tablespoon tomato paste, 1/8 teaspoon cumin, 1/2 teaspoon paprika
• Add lentils, broth, and water and bring to a boil. Once it reaches a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.
  4 cups vegetable broth, 1 cup dried red lentils, rinsed, 2 cups water
• Turn off heat. Stir in lemon juice and parsley. Season with salt and pepper to taste.
  1-2 tablespoons lemon juice, 3 tablespoons parsley, chopped, salt and pepper to taste

Notes

• Rinse the lentils well before cooking to keep the soup smooth and clean-tasting.
• Red lentils break down as they cook, creating a naturally creamy texture without blending.
• You can substitute the red lentils with green or brown lentils if needed – just keep in mind they hold their shape more and may require a longer cooking time and a bit of extra liquid.
• If the soup thickens too much after sitting, simply add a splash of broth or water to thin it out.

Keyword lentils, soup, vegetarian

Give this soup a try. It’s cozy, nourishing, and incredibly satisfying without being heavy. With its comforting texture and bright lemony finish, its a simple recipe that feels special – perfect for any season.