I absolutely love this Lentil Soup with Tomatoes, Lemon, and Spices Recipe because it’s the kind of cozy, wholesome dish that feels like a warm hug on a chilly day. The combination of earthy lentils with the bright zing of lemon and a blend of warming spices makes this soup truly special and comforting. Whether you’re cooking for a weeknight dinner or meal prepping for the week ahead, it’s a recipe you’ll want to keep in your arsenal.
When I first tried this soup, I was amazed at how simple ingredients transformed into something so flavorful and filling. You’ll find that it’s quite forgiving, so even if you’re new to cooking lentils, this recipe will set you up for success. Plus, it freezes beautifully, making it perfect for busy days when you want a nourishing meal ready to go.
Why You’ll Love This Recipe
- Rich, layered flavor: Slow-cooked veggies and spices give this soup amazing depth without complicated steps.
- Nutritious and satisfying: Lentils provide protein and fiber that keeps you full and energized.
- Perfect for any season: Bright lemon zest adds freshness that balances the warmth of spices, making it equally great year-round.
- Super versatile: You can tweak the spices, use different lentils, or customize with your favorite garnishes.
Ingredients You’ll Need
Each ingredient in this Lentil Soup with Tomatoes, Lemon, and Spices Recipe plays an important role — from the depth of the sautéed onion and carrot to the brightness of fresh lemon. A good-quality vegetable stock and a proper balance of spices make all the difference here.
- Olive oil: Use extra virgin for best flavor; it creates a rich base for sautéing the veggies.
- Onion: White, brown, or yellow all work — just chop finely to build that sweet onion flavor.
- Garlic cloves: Freshly minced garlic adds its lovely pungent aroma; avoid pre-minced for best taste.
- Carrot: Adds natural sweetness and body to the soup; chop evenly so it softens uniformly.
- Celery ribs: Give that subtle savory note and texture; make sure to clean well before chopping.
- Dried lentils: Green or brown lentils are ideal; I recommend rinsing them well to remove dust or debris.
- Crushed tomato: Provides acidity and richness; you can use canned crushed tomatoes with no added sugar or salt.
- Vegetable or chicken stock: Choose low-sodium to control saltiness; homemade or store-bought both work.
- Cumin and coriander powder: These spices add warm earthy tones that complement the lentils beautifully.
- Paprika powder: Brings a subtle smoky depth, especially if you opt for smoked paprika.
- Dried bay leaves: Infuse the soup with herbal subtlety; remember to remove them before serving!
- Lemon: Both zest and juice are crucial to balancing the richness and adding brightness.
- Salt and pepper: To taste, added at the end so you can adjust perfectly.
- Fresh parsley: Great for garnish, adding a fresh green pop and color contrast.
- Warm bread: Perfect for dipping and making your meal extra comforting.
Variations
I love encouraging people to make this Lentil Soup with Tomatoes, Lemon, and Spices Recipe their own. There’s so much room to play around with spices, lentils, and even the texture of the soup to fit your personal taste or dietary needs.
- Spice it up: When I want a little heat, I add a pinch of cayenne or chili flakes which lifts the whole soup beautifully.
- Make it creamy: Blend a bit more of the soup or stir in a dollop of yogurt or coconut cream for added richness.
- Different lentils: I’ve made this with red lentils for a quicker cook time and softer texture, which gives a different but delicious result.
- Protein boost: Add cooked sausage, shredded chicken, or even some diced tofu to make it more filling.
How to Make Lentil Soup with Tomatoes, Lemon, and Spices Recipe
Step 1: Build the Flavor Base
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them gently for about 2 minutes until they’re soft and fragrant — don’t rush this, as it sets the foundation of flavor. Next, toss in the chopped celery and carrot, cooking for another 7 to 10 minutes until the veggies are tender and the onions turn sweet and translucent.
Step 2: Add Lentils, Tomatoes, and Spices
Once your veggies are softened, stir in the rinsed lentils, crushed tomatoes, vegetable stock, cumin, coriander, paprika, dried bay leaves, and a pinch of salt and pepper. Give everything a good stir to combine all those fantastic flavors. Then crank up the heat until it reaches a gentle simmer.
Step 3: Simmer Gently and Skim the Surface
As your soup comes to a simmer, you might notice some foam or scum forming on top — scoop this off with a spoon to keep the broth clear and clean-tasting. Pop the lid on, reduce the heat to medium-low, and let it simmer for about 35 to 40 minutes, or until the lentils are soft and tender. Patience here pays off — the longer it simmers, the deeper the flavor.
Step 4: Blend to Your Desired Texture
Remove the bay leaves, then use a stick blender to pulse the soup 2 or 3 times, thickening it while still leaving some lentils whole for texture. If you don’t have a stick blender, transfer about 2 cups of the soup into a regular blender (cool it slightly first), blend until smooth, and then pour it back in. Adjust the thickness with a little water if needed.
Step 5: Brighten and Season
Grate the zest of one lemon into the soup and squeeze in fresh lemon juice right before serving — this step is what really wakes up the flavors and balances the earthiness with a fresh, vibrant note. Taste and add more salt or pepper if needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with warm crusty bread generously buttered for dipping. Trust me, the bread makes it even more irresistible.
Pro Tips for Making Lentil Soup with Tomatoes, Lemon, and Spices Recipe
- Don’t skip softening the veggies: Taking your time to cook the onion, carrot, and celery well builds a sweeter, richer base that lifts the whole soup.
- Rinse lentils thoroughly: This helps remove any grit or dust and results in a cleaner-tasting soup.
- Use fresh lemon zest and juice: Adding both brightens the soup in layers, so don’t just rely on juice alone.
- Skim the foam during cooking: It keeps your broth clear and avoids any bitter flavors that can impact the soup’s purity.
How to Serve Lentil Soup with Tomatoes, Lemon, and Spices Recipe
Garnishes
I love a generous sprinkle of fresh chopped parsley—it adds a pop of color and freshness right before serving. Sometimes, I toss in a few torn basil leaves or a dollop of Greek yogurt for creaminess and a tangy contrast, especially if we’re having it as the main dish.
Side Dishes
Warm crusty bread is my number one choice to accompany this soup—perfect for dipping and soaking up every last bit. A simple mixed green salad or some roasted veggies also pair nicely if you want something a bit lighter on the side.
Creative Ways to Present
For special occasions or cozy dinners, I like to serve this soup in rustic bowls with a drizzle of good-quality olive oil on top and a sprinkle of toasted pine nuts or pumpkin seeds for a crunchy texture. You can also swirl in a spoonful of pesto or a bit of harissa for an extra kick and an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
I store any leftover soup in airtight containers in the fridge, where it stays fresh for up to 5 days. It’s great for lunches or quick dinners—just stir it a bit when reheating to freshen up the flavors.
Freezing
This Lentil Soup with Tomatoes, Lemon, and Spices Recipe freezes like a dream. I portion it into freezer-safe containers and freeze for up to 3 months. When ready, just thaw overnight in the fridge or gently reheat on the stove straight from frozen.
Reheating
Reheat over low to medium heat on the stove, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of water or stock to loosen it up. Reheating slowly helps preserve the bright flavors and lovely texture.
FAQs
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Can I use canned lentils instead of dried lentils?
Yes, you can use canned lentils, but adjust the cooking method accordingly. Since canned lentils are already cooked, add them near the end of cooking to avoid overcooking and mushy texture. Reduce the broth by about 1 cup and simmer the broth for 20 minutes before adding the lentils, then cook for another 15 minutes.
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What type of lentils work best for this soup?
Green or brown lentils are best because they hold their shape and provide a nice texture. Red or yellow lentils work too but tend to break down more, creating a creamier soup. Avoid French Puy lentils if you want the typical texture, as they hold their shape very firmly and are better suited for salads.
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How do I prevent the soup from being too thick or too thin?
If your soup is too thick after blending, simply add a bit of warm water or stock to reach your preferred consistency. On the other hand, simmer it uncovered for a few more minutes if it feels too thin and you want it heartier.
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Can I make this soup vegan?
Absolutely! Just use vegetable stock or broth instead of chicken stock to keep it vegan. The flavors are just as robust and satisfying.
Final Thoughts
This Lentil Soup with Tomatoes, Lemon, and Spices Recipe is truly one of those recipes I keep coming back to because it’s reliable, nourishing, and bursting with flavor. I love how easy it is to customize and how it feels so “home-cooked” even on busy nights. If you want a soup that’s healthy, comforting, and downright delicious, give this one a try—you won’t regret it. Plus, the leftovers make fantastic lunches or freezer meals, which means less stress and more good food for you.
Print
Lentil Soup with Tomatoes, 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 nutritious Lentil Soup made with green or brown lentils, fresh vegetables, and a blend of warming spices, simmered to perfection and finished with a zesty lemon touch. Perfect as a comforting meal served with crusty bread.
Ingredients
Soup Ingredients
- 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)
- 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
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm crusty bread
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for 2 minutes until fragrant and soft.
- Add vegetables: Stir in the chopped celery and carrot. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes sweet, developing the flavor base of the soup.
- Add lentils and seasonings: Add the rinsed lentils, crushed tomato, vegetable or chicken broth, cumin, coriander, paprika, bay leaves, salt, and pepper. Stir to combine all ingredients well.
- Simmer: Increase the heat to bring the soup to a simmer. Remove any scum that rises to the surface with a spoon and discard. Place a lid on the pot and reduce heat to medium-low. Let simmer for 35 to 40 minutes until the lentils are tender.
- Remove bay leaves: Carefully take out and discard the bay leaves to avoid any bitter flavor.
- Thicken the soup: Use a stick blender to pulse the soup 2 or 3 times, thickening it while keeping some texture. Alternatively, transfer about 2 cups of soup to a blender, cool slightly, hold the lid with a tea towel, blend until smooth, then return it to the pot.
- Adjust consistency and seasoning: Add a little water if needed to reach desired consistency. Taste and adjust with additional salt and pepper if necessary.
- Finish with lemon: Grate the zest of the lemon over the soup and squeeze in the lemon juice just before serving to brighten the flavors.
- Serve: Garnish with chopped fresh parsley and serve hot with warm crusty bread slathered with butter if desired.
Notes
- Lentils: Use any lentils except Puy lentils as they hold their shape too firmly. Red, yellow, brown, or green lentils are good options. Cooking times can vary slightly; start checking for doneness at 30 minutes.
- Using canned lentils: If using canned lentils, drain and rinse two 400g/14oz cans. Reduce broth by 1 cup. Simmer broth without lentils for 20 minutes, then add canned lentils and cook for an additional 15 minutes to prevent mushiness.
- Storage: This soup freezes very well and can be stored in the fridge for 3 to 5 days.
- Texture tip: Partial blending thickens the soup while maintaining a pleasant texture.
Nutrition
- Serving Size: 421g
- Calories: 311
- Sugar: 5g
- Sodium: 111mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 22g
- Protein: 18g
- Cholesterol: 0mg
