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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.


  • As soon as I saw this recipe, I knew I was making this soup tonight. It was excellent! I added some chopped spinach for the greens. My children weren’t fans because of the lemon but I thought it was beautiful. Thank you for the new recipe! I’ll continue to make this regularly for the adults in my life. It’s that kind of soup.

    Marouska on

  • I have made a double batch of this soup every two weeks or so for the past 3 months. It is absolutely wonderful!

    Karen Begley on

  • Delicious! We used half the lemon juice but I’m sure it would be delicious with full amount. This will become a regular soup in our home.

    B on

  • I made this soup and realized half way through that we had used up our lentils a few days before! Added a few sprigs of fresh thyme and sage to use up as well. Swapped out the lentils for a rice, bean, lentil mix. I also added a tin of butter beans. Everyone enjoyed this recipe! Thanks :)

    Lisa Smith on

  • Hi Jacquie! You can use French Lentils, note that they will hold their shape more and not disappear and thicken the soup like Split Red Lentils will. Happy cooking!

    Tina Lau on

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