Lemony Lentil Soup

 This delicious Lemony Lentil Soup is healthy and flavorful. It’s great for lunch or dinner!

Lemony Lentil Soup | Kathy's Kitchen Table

 It is so good to get back to our regular routine and eating habits after the holidays. And even though Christmas is over, there are still treats lingering around the house. Like all the Christmas candy my kids got in their stockings (why did I buy all of that candy?). This Lemony Lentil Soup, though, has helped me get back on track with healthy eating.

Now, I know what you may be thinking.


You seriously want me to eat a lentil soup?

Yes, yes I do.

My kids loved it! And if that is not a true test of what tastes good, I’m not sure what is. This soup is very meaty without it having any meat whatsoever in it. In fact, this soup can be made vegan if you use vegetable broth instead of chicken broth. And yes, this soup is very lemony. It works very well in this soup. My kids even had fun squeezing more lemon juice on top of their soup while they were eating it!

This Lemony Lentil Soup is hearty, healthy and filling. And oh so warming on a cold, cold day.

Lemony Lentil Soup
Serves: 6-8
  • 2 cups dried lentils
  • 1 tablespoon grapeseed oil (or olive)
  • 1 onion diced
  • 1 teaspoon salt
  • 6 cloves garlic, minced
  • 3 carrots, diced
  • ¼ teaspoon black pepper
  • 1 tablespoon dried oregano
  • ½ tablespoon dried rosemary
  • 2 bay leaves
  • 8 cups chicken broth (or vegetable)
  • juice and zest of 1 lemon
  • feta cheese, optional
  1. Rinse lentils in a fine mesh strainer and set aside.
  2. In a large pot or dutch oven, heat oil over medium heat. Add the onions and cook for about 5 minutes, until translucent, stirring often.
  3. Add the salt, garlic, carrots, pepper, oregano and rosemary. Stir for a few minutes until the carrots are fork tender.
  4. Add the bay leaves, broth and lentils. Bring to a boil. Reduce heat and simmer for 30 minutes or until the lentils are soft.
  5. Remove the bay leaves.
  6. Working in batches, pour approximately half of the soup in a blender and puree until desired consistency is reached. The soup that is blended will be extremely thick.
  7. Pour blended soup back into the pot and heat stir to combine. Add the lemon juice and zest and stir.
  8. Serve as is or add feta cheese as a topping.

Recipe Source: Adapted from What Megan’s Making

Linked to: Weekend Potluck, Buns in my Oven, Show Stopper Saturday and Wake Up Wednesdays



  1. We are slowly trying to get back into our regular routine and eating habits too and same here, we still have some chocolate lingering around hehe. I love lentils and this soup sounds perfect for warming up with especially since we’ve been having super cold snowy days around here. Thanks for sharing Kathy!
    Kelly recently posted…Miso Glazed Brussel Sprouts and CranberriesMy Profile

  2. I love lentil soup – but I never thought to add lemon! Sounds delicious Kathy!
    Martha@A Family Feast recently posted…Baked Tilapia with Quinoa and Garlicky Green BeansMy Profile

  3. I adore lentils – but have never had lemony lentils – EVER!
    So glad to have stumbled by your blog – thanks for sharing!
    Shashi @ http://runninsrilankan.com recently posted…Thinking Out Loud Link Up #2My Profile

Speak Your Mind


Rate this recipe:  

CommentLuv badge