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If you are looking for a heartwarming, flavorful dish that feels like a comforting hug in a bowl, this Lentil Soup with Lemon and Spices Recipe is exactly what you need. Combining earthy lentils with the bright zing of fresh lemon and an aromatic blend of spices, this soup strikes the perfect balance between cozy and vibrant. It’s incredibly satisfying, packed with nutrients, and easy enough for a weeknight dinner, yet fancy enough to impress guests. Once you try this recipe, you’ll understand why it quickly became one of my all-time favorites!
Ingredients You’ll Need
Every ingredient in this Lentil Soup with Lemon and Spices Recipe plays a crucial role in building layers of rich flavor and delightful texture. From the sweetness of the carrots and celery to the warmth of the cumin and paprika, each component enhances the soup’s wholesome goodness.
- Olive oil: The foundation for sautéing, bringing a subtle fruitiness and helping to develop deep flavors with the vegetables.
- Onion: A finely chopped onion adds sweetness and depth to the broth as it softens and caramelizes.
- Garlic cloves: Minced garlic infuses the soup with a mild pungency that complements the spices beautifully.
- Carrot: Chopped carrot contributes natural sweetness and a lovely orange hue to the soup’s base.
- Celery ribs: Chopped celery adds freshness and a slight crispness that balances the earthiness of lentils.
- Dried lentils (green or brown): The heart of the soup, providing protein, fiber, and a creamy texture when cooked down.
- Crushed tomato: It brings acidity and a luscious richness, marrying perfectly with the spices.
- Vegetable or chicken stock: Low sodium stock forms the savory broth, carrying all the flavors harmoniously.
- Cumin and coriander powder: These ground spices introduce warm, earthy notes and a touch of complexity.
- Paprika powder: Adds a smoky sweetness that deepens the soup’s flavor profile.
- Dried bay leaves: These lend a subtle herbal aroma that elevates the soup’s fragrance as it simmers.
- Lemon zest and juice: The brightness of lemon lifts and balances the hearty lentils and spices beautifully.
- Salt and pepper: Essential seasonings that bring all the flavors together and enhance every mouthful.
- Fresh parsley: Chopped parsley brightens up the presentation and adds a fresh herbal finish when garnished on top.
- Warm crusty bread: Perfect to serve alongside for dipping and soaking up every last drop of this delicious soup.
How to Make Lentil Soup with Lemon and Spices Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat, then add minced garlic and chopped onion. Cook this mixture for about two minutes until the onion begins to soften and become translucent. This gentle cooking helps release their natural sweetness, laying the flavor base for the entire soup.
Step 2: Build the Flavor Base with Vegetables
Next, toss in the chopped celery and carrot. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables soften and the onion turns sweet and golden. Don’t rush this step; it’s essential for developing the soup’s rich, comforting flavor.
Step 3: Add Lentils, Tomatoes, Spices, and Stock
Now, add the rinsed lentils, crushed tomatoes, cumin, coriander, paprika, dried bay leaves, and vegetable or chicken stock to the pot. Give everything a good stir to combine the ingredients evenly. The spices will begin to bloom as the soup heats.
Step 4: Simmer Until Lentils Are Tender
Increase the heat to bring the soup up to a simmer. As it bubbles, skim off any foam or scum that rises to the surface to keep your broth clear and clean-tasting. Once at a simmer, reduce the heat to medium-low and cover the pot loosely. Let everything cook for 35 to 40 minutes until the lentils are soft and tender.
Step 5: Remove Bay Leaves
After the lentils have softened, carefully fish out the bay leaves and discard them. They have done their job adding a subtle herbal layer but shouldn’t be eaten directly.
Step 6: Thicken the Soup
To create the perfect creamy texture, use a stick blender for two or three quick pulses right in the pot—this helps thicken the soup while leaving plenty of texture. Alternatively, blend about two cups of the soup separately in a blender, then stir it back into the pot once smooth.
Step 7: Season and Brighten with Lemon
If the soup is too thick, add a splash of water to reach your desired consistency. Season with salt and pepper to your taste, then grate the zest of one lemon into the pot for an upfront citrus aroma. Finally, squeeze in the fresh lemon juice just before serving to add a lively burst of brightness that lifts the whole dish.
How to Serve Lentil Soup with Lemon and Spices Recipe
Garnishes
Fresh chopped parsley sprinkled on top adds a beautiful pop of green as well as herbal freshness that complements the spices. If you like a little extra texture, a drizzle of good olive oil or a few crunchy croutons work wonderfully here too.
Side Dishes
This soup pairs incredibly well with warm crusty bread or buttery rolls—perfect for dipping and savoring every flavorful spoonful. For something lighter, a crisp green salad with a lemony vinaigrette echoes the citrus notes in the soup beautifully.
Creative Ways to Present
For a dinner party, serve this soup in pretty bowls garnished with a lemon wedge and parsley sprig to brighten the presentation. You can also serve it in small cups or shot glasses as an elegant appetizer. For family dinners, a hearty bowl with a thick slice of warm, buttered bread will always feel like home.
Make Ahead and Storage
Storing Leftovers
This Lentil Soup with Lemon and Spices Recipe keeps exceptionally well in the fridge. Store leftovers in an airtight container for up to 4 days. The flavors continue to develop over time, making it even tastier the next day.
Freezing
If you want to save some for later, this soup freezes beautifully. Transfer cooled soup into freezer-safe containers or bags and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to distribute heat evenly. Avoid boiling to preserve the delicate flavors and fresh lemon brightness.
FAQs
Can I use red lentils instead of green or brown lentils?
Red lentils cook faster and tend to become very soft and mushy, which changes the texture of this soup. For the signature thick yet slightly textured consistency, green or brown lentils are best.
Is it possible to make this soup vegan?
Absolutely! Simply use vegetable stock instead of chicken stock to keep this Lentil Soup with Lemon and Spices Recipe completely vegan while retaining all its wonderful flavors.
Can I adjust the spice levels?
Definitely. You can increase the paprika or add a pinch of chili powder if you like heat, or reduce the spices if you prefer a milder taste. The lemon also helps balance spiciness, so adjust according to your preference.
What if I don’t have a stick blender?
No problem! You can carefully blend a portion of the soup in a traditional blender and mix it back in, as mentioned in Step 6. Just let the soup cool a bit first and hold the lid securely to avoid spills.
Can I make this soup in advance for a crowd?
Yes, this soup is fantastic for meal prep and entertaining. You can prepare it a day ahead and reheat it gently before serving. The flavors often taste even better after resting.
Final Thoughts
I can’t recommend this Lentil Soup with Lemon and Spices Recipe highly enough. It’s a marvelous blend of comforting textures and vibrant flavors that feels nourishing in every spoonful. Whether you’re cooking for family, friends, or simply treating yourself, this soup is pure goodness in a bowl—so grab those ingredients and dive in. I promise, it’s a recipe you’ll turn to again and again!
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Lentil Soup with Lemon and Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A hearty and comforting lentil soup made with aromatic vegetables, warm spices, and a bright lemon finish. This nutritious soup is perfect for a cozy meal and serves six, offering a delicious blend of green or brown lentils simmered gently to soft perfection and slightly thickened with a quick blend for a creamy texture without cream.
Ingredients
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, or yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
Soup Base
- 2 cups / 400g dried lentils (green or brown, rinsed)
- 400g / 14 oz crushed tomato
- 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock/broth (low sodium)
Spices and Seasonings
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1/4 tsp salt
- 1/4 tsp black pepper
Finishing Touches
- 1 lemon (zest and juice)
- Chopped fresh parsley, for garnish
- Warm crusty bread, to serve
- Butter, for spreading on bread
Instructions
- Heat Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant and beginning to soften.
- Add Celery and Carrot: Stir in chopped celery and carrot. Cook for 7 to 10 minutes, allowing the vegetables to soften completely and the onion to become sweet, which builds the flavorful base of the soup.
- Add Remaining Ingredients: Add rinsed lentils, crushed tomatoes, vegetable or chicken stock, cumin, coriander, paprika, and bay leaves to the pot. Stir everything to combine evenly.
- Simmer the Soup: Increase heat to bring the soup to a simmer. Skim off any scum that rises to the surface and discard it. Cover with a lid and reduce the heat to medium-low. Let the soup simmer gently for 35 to 40 minutes, or until the lentils are tender.
- Remove Bay Leaves: Once the lentils are soft, remove and discard the bay leaves from the soup.
- Thicken the Soup: Use a stick blender to pulse 2 to 3 times in the soup to thicken it slightly, or alternatively, transfer about 2 cups of the soup to a blender, cool slightly, and blend until smooth before returning it to the pot.
- Adjust and Finish: Add a little water if needed to reach your desired consistency. Season the soup with salt and pepper to taste. Grate the lemon zest over the soup, then stir in the lemon juice just before serving. Garnish with chopped parsley.
- Serve: Ladle the soup into bowls and serve with warm crusty bread generously spread with butter.
Notes
- Rinsing the lentils removes any dust or impurities and helps the soup cook cleanly.
- Allowing the onion, celery, and carrot to soften thoroughly enhances the flavor base, so don’t rush this step.
- Using low-sodium stock lets you control the saltiness better.
- For a vegan version, use vegetable stock and omit butter on bread or substitute with a vegan spread.
- The lemon zest and juice add a brightness that balances the earthiness of the lentils and spices.
