This creamy, comforting Lemon Red Lentil Soup is simple to make with red lentils, fresh lemon juice, kale (or spinach), and carrots. Its bright lemon flavor is irresistibly delicious.
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“Delicious, comforting soup. We all love lemon in our family, so this suited us very well. It was not difficult to make, and I’m sure the leftovers will make for great lunches. Thanks for a great recipe!” – Vivian
If you love lemon-forward dishes, this vegan Lemon Lentil Soup is a bright, nourishing option that I make often in spring or whenever I want something sunny and warming. The combination of red lentils and cashews yields a naturally creamy texture, while lemon juice, fresh herbs, and a touch of warm spices keep the flavor lively and balanced.
Why you’ll love this easy lemon and lentil soup
- Bright and flavorful – A sunny color and plenty of lemon make this soup fresh and inviting.
- Protein-packed – Red lentils provide plant-based protein and fiber for a satisfying bowl.
- Velvety texture – Creamy red lentils combined with cashew cream create a rich, silky soup without dairy.
How to make lemon lentil soup
See the recipe card below for exact measurements and full details.
Begin by heating olive oil in a large pot over medium heat. Sauté diced onion, minced garlic, diced carrots, and chopped celery for about 5–6 minutes, until they begin to soften. Add the red lentils, vegetable broth, ground cumin, ground coriander, and turmeric, stir to combine, and bring to a boil. Lower the heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
For the creamy base, blend raw cashews with fresh lemon juice and about 2 cups of the hot soup in a high-speed blender until completely smooth. Stir that creamy mixture back into the pot. Add baby spinach or chopped kale and cook a few minutes until the greens wilt. If you prefer a thinner consistency, add an extra 1/2–1 cup of water or broth.
Taste and adjust seasoning with salt, black pepper, extra lemon juice, or a pinch of cayenne for heat. Serve hot with fresh chopped parsley on top and crusty bread, Dutch oven bread, or a scoop of cooked rice for a heartier meal.
Frequently asked questions
Red lentils are ideal because they soften and partially dissolve, creating a silky texture. Yellow split lentils are a good substitute. Brown or green lentils will hold their shape more and yield a chunkier soup.
Swap 1/2–1 cup canned full-fat coconut milk or a block of silken tofu for creaminess. You can also omit the cashews for a lighter, less creamy soup.
Try swapping carrots for sweet potato, white potatoes, or winter squash; use dill or chives instead of parsley; or add extra cayenne or red pepper flakes for more heat. Serve over brown rice or quinoa to make it a more substantial meal.
Yes, an immersion blender works if you don’t need the cashew cream. For more richness when using an immersion blender, stir in about 1 cup full-fat coconut milk.
Although not formally tested here, you can adapt it: use Sauté to soften the vegetables, add lentils, broth, and spices, then pressure cook on high for about 10 minutes with a quick release. Blend the cashews and lemon juice with some soup and stir back in, then add greens and season to taste.
Store in the refrigerator for 4–5 days or freeze up to 3 months. The soup thickens as it cools; add water or broth when reheating to return it to the desired consistency.
Lemon Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and diced or sliced
- 3 ribs celery, chopped
- 2 cups red lentils
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 cup raw cashews
- 1/2 cup fresh lemon juice
- 3 cups baby spinach or chopped kale
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Tiny pinch cayenne pepper (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and sauté, stirring frequently, for about 5–6 minutes.
- Add red lentils, vegetable broth, cumin, coriander, and turmeric. Stir, bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are soft.
- Place cashews and lemon juice in a high-speed blender with 2 cups of the hot soup. Blend until completely smooth and creamy.
- Stir the creamy mixture back into the pot. Add spinach or kale and cook a few minutes until the greens wilt. For a thinner soup, add 1/2–1 cup water or more broth.
- Taste and adjust seasoning with salt, pepper, and cayenne if desired. Serve immediately topped with fresh parsley.
- Leftovers keep 4–5 days in the refrigerator or can be frozen. Reheat with a splash of water or broth if the soup has thickened.
Notes
- You can use green or brown lentils if needed, but they will remain more distinct in the soup rather than melting into it.
- If you have a nut allergy, substitute 1/2–1 cup full-fat coconut milk or silken tofu for the cashews, or omit for a less creamy version.