Red Lentil Soup with Lemon

Red lentil soup with lemon recipe that is super healthy and easy to whip up for a delicious lunch or dinner.

I love this red lentil soup with lemon.

Diced carrots and white onion mix so well with the minced garlic, red lentils, whole kernel corn, chicken stock, lemon juice and lemon zest to create a refreshing and delicious warm soup.

I topped our soups off with freshly ground pepper. You can also add chopped cilantro or red chili flakes.

Its cold outside, and warm, cozy soups are just about the best thing going for lunch or dinner.

This red lentil and carrot soup is a refreshing twist to typical lentil soups.  The lemon juice and zest makes this soup taste like springtime in the middle of winter.  Yes, it is possible.

But, seriously, the lemon makes the soup taste so light, however, it still holds up as a very satisfying meal with the protein from the lentils.

I served the soup with my no knead dutch oven bread. This bread is a perfect complement to soak up the remaining delicious lemony soup in your bowl.

How to make red lentil soup from scratch?

It is not a requirement to soak your lentils before preparing your soup.  It is supposed to help cut down on cooking time, however red lentils are the quickest cooking lentils, so soaking is not really necessary.

If you buy your lentils from a farmers market, you will want to sort through your lentils to remove any pebbles or debris before cooking.

Can you freeze red lentil soup?

Yes, you can place your freshly made soup in freezer bags or freezer containers for up to 6 months.  Simply place frozen soup in your dutch oven or stockpot to defrost and warm up.

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Recipe

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Red Lentil Soup with Lemon

Red lentil soup with lemon recipe that is super healthy and easy to whip up for a delicious lunch or dinner.

Course Soup

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 10

Calories 132 kcal

Ingredients

• 1 tbsp olive oil
• 3 medium carrots, diced
• 1 medium white onion, diced
• 5 garlic cloves, minced (or 5 tsp of prepared minced garlic)
• 6 cups chicken stock or vegetable stock
• 1 ½ cups red lentils
• ⅔ cup whole kernel corn
• 2 tsp ground cumin
• 1 tsp curry powder
• pinch of saffron and cayenne pepper (optional)
• juice from 1 medium lemon
• zest from 1 medium lemon

Instructions

1. In a dutch oven on the stovepot, heat 1 tablespoon of olive oil over medium high heat.

2. Add diced white onion and carrots to dutch oven and saute for 5 minutes, stirring occasionally, until onions are softened.

3. Add in minced garlic and cook for 15 seconds, until garlic is fragrant.  Pour in chicken stock, lentils, corn, cumin, saffron, cayenne pepper, and curry powder, until combined.  Cook until soup is simmering.  

4. Turn heat to low, and cover dutch oven with lid.  Cook for 15 minutes, until lentils are tender.  Remove lid and stir in lemon juice and zest.  Scoop into bowls and serve with lemon wedges and freshly ground pepper.

Recipe Notes

Adapted from Gimme Some Oven

Nutrition Facts

Red Lentil Soup with Lemon

Amount Per Serving

Calories 132 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 36mg2%

Potassium 360mg10%

Carbohydrates 21g7%

Fiber 9g38%

Sugar 2g2%

Protein 7g14%

Calcium 30mg3%

Vitamin C 3.7mg4%

Vitamin A 3075IU62%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.