arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash


Lemon Red Lentil Soup

Lemon Red Lentil Soup

March 13, 2020


Lemon Red Lentil Soup

March 13, 2020

Lemon Red Lentil Soup

This soup is loaded with nutritious flavour and is easy as can be. We like it with a fresh slice of crusty sourdough and a little grated parmesan, but it's also fantastic plain jane. 

Lemon Red Lentil Soup
3 Tbsp (45ml) olive oil
2 cups (480ml) diced onions
1 1/2 cups (360ml) finely diced carrots
1 cup (240ml) diced celery
1 cup (240ml) finely diced potato 
1 tsp salt 
2 bay leaves
1 cup (240ml) Flourist Split Red Lentils 
5 cups (1.2L) water or stock
1/2 cup (80ml) freshly squeezed lemon juice
4 cups (960ml) packed chopped fresh greens (kale, chard, spinach, mustard, or sorrel) (these are optional if you prefer to keep it simple)
salt and pepper to taste

In a soup pot, sauté the onions, carrots, celery, potatoes, salt and bay leaves in the oil just until the potatoes begin to soften, about 15 minutes. 

Rinse the lentils well. Add the lentils to the soup pot and continue to sauté for 5 minutes. Add the water or stock and reduce the heat to medium. Cover and simmer until the lentils and all the vegetables are tender, about 15 minutes.

Just before serving, remove from the heat and stir in the lemon juice and optional greens. Stir until the greens have wilted. Season with salt and pepper to taste (as desired) and serve.


  • This soup is a staple at our house. We make it as is with usually kale as the greens.
    Thanks for the recipe!

    Josh on

  • This soup is a fav in our house. We make it as is! Sometimes I freeze it without greens and add them in when we eat it! So easy and nutritious- I love feeding it to my family.

    Francesca on

  • Just finished making this for a post thanksgiving healthy meal. Bonus that it’s vegan for my husband. Wow super delish! I added some fresh garlic to simmering vegetables because I couldn’t resist and I used just under the half cup of lemon (juice of one lemon) and chopped kale for my green. Will definitely be making this again! So glad to have found your website, I stumbled onto this recipe on Instagram and am so glad! Thank you!

    Krisha on

  • Yummy but preferred it before adding the lemon juice. Would omit it next time.

    Destiny on

  • This was fantastic. I pretty much made as written except I added 4 chopped artichoke hearts because I had some that needed to get used up. They worked really well with the lemon flavour.

    Rachel on

Leave a comment

Please note, comments must be approved before they are published

Shopping Cart