Hand using a spoon to lift a spoonful of lemon lentil soup topped with fresh cilantro from a bowl. Another bow of soup is in the background.

Lemon Lentil Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 32 min
  • Total Time: 42 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan

A hearty, healthy and delicious vegan red lentil soup with lemon and turmeric that’s easy to make and full of flavour!



  • 1 tbsp olive oil  (15 ml)
  • 1 medium onion, diced (255 g, approx. 2 cups)
  • 2 carrots, peeled & diced  (205 g, approx. 1 ⅔ cups)
  • 4 garlic cloves, minced or grated  (27 g, 1 heaping tbsp )
  • 1 tbsp tomato paste (25 g)
  • 2 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • ½ tsp ground turmeric 
  • 6 cups vegetable stock (1.5 L)
  • 1 ½ cups red lentils, rinsed (285 g)
  • 3 tbsp lemon juice (45 ml)
  • 1 tsp lemon zest
  • ¼ cup cilantro, roughly chopped (12 g) 
  • salt and pepper, to taste


  1. Heat 1 tbsp oil (use water or broth for oil-free) in a large pot over medium heat.
  2. Add the onions, carrots and garlic and a pinch of salt and pepper. Cook, stirring occasionally, for 6-8 min, until softened.
  3. Stir in the tomato paste, cumin, coriander, smoked paprika and turmeric. Cook, stirring constantly, for 30 seconds, until fragrant. 
  4. Add stock and lentils and season with another pinch of salt and pepper.
  5. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 15-18 min, until lentils are tender.
  6. Using an immersion blender, or regular blender, blend half the soup until smooth. Return soup to the pot, if using a regular blender. 
  7. Add 1 tsp lemon zest and 3 tbsp lemon juice, then stir to combine.
  8. Taste and season with salt and pepper, if necessary.
  9. Serve with fresh cilantro.


Storing: Let cool then store in the fridge for up to 1 week or freeze for up to 3 months. Thaw in the fridge if frozen. Reheat on the stovetop or in the microwave until heated through, adding additional stock or water to adjust the thickness, if needed.


  • Serving Size: 1/4 of recipe
  • Calories: 347
  • Fat: 6 g
  • Carbohydrates: 61 g
  • Fiber: 11 g
  • Protein: 19 g

Keywords: lemon lentil soup, red lentil soup with lemon