This quick lemon lentil soup is a bright, one-pot meal made with canned lentils that’s filling, high-fiber, and easy enough for any weeknight.
For more lentil soup recipes, check out our Mediterranean lentil and orzo, Greek lentil soup, creamy red lentil soup, and Mediterranean lentil soup.
A Bright, Comforting Soup That Feels Light but Satisfying
Here in Italy, winter brings lemon season 🍋. Many people around town keep lemon trees on terraces and in their gardens, and right now local markets are full of ripe, juicy Sicilian lemons at their peak. That bright, fragrant lemon is exactly what inspired this soup.
It’s a meal that feels deeply familiar to us. It’s inspired by Mediterranean and Greek flavors, especially the classic combination of lemon, garlic, and oregano. Simple ingredients, cooked gently, layered with care. The lentils make it fiber-rich and protein-rich, while olive oil and vegetables keep it light and satisfying 🥣.
Louise and I often finish it with a small crumble of feta on top. It’s optional, but it adds a salty, creamy contrast that makes each spoonful feel comforting and complete. Suddenly, it’s not just soup it’s a warm, one pot lentil soup that feels like a holiday in Greece.
If you enjoy plant based soup recipes that support a balanced way of eating and deliver real flavor, this one is pure comfort with a Mediterranean soul 🌿.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Canned brown or green lentils: hearty and filling for a lentil soup with canned lentils. Substitute dried lentils by doubling the broth and simmering them directly in the pot for 30 to 45 minutes.
- Lemon zest and juice: brighten and balance the soup. This ingredient is essential for this lemon lentil soup, but we always start with half a lemon, then taste and add more later. Fresh lemon can be powerful, and the goal is balance, not sharpness.
- Extra virgin olive oil: adds flavor and helps soften the vegetables. Substitute avocado oil or light olive oil.
- Yellow onion: creates a sweet, savory base for this one pot lentil soup. Substitute white onion or shallots.
- Carrots: add natural sweetness and color. Substitute parsnips for a similar texture.
- Celery: brings balance and depth. Substitute fennel for a mild, aromatic note.
- Garlic: essential for warmth and aroma. Substitute garlic powder if needed.
- Ground cumin: pairs naturally with lentils. Substitute ground coriander or smoked paprika.
- Ground turmeric: adds color and gentle flavor. Substitute curry powder or skip.
- Black pepper: important for turmeric absorption and overall flavor. Do not skip.
- Dried oregano: adds a classic Mediterranean aroma. Substitute bay leaves, thyme, or rosemary.
- Vegetable broth: keeps the soup light and savory. Substitute water with extra herbs.
- Fresh spinach: adds volume and nutrients. Substitute kale or Swiss chard.
- Feta cheese: optional topping for creamy, salty contrast. Skip or use a non-dairy feta if needed.
How to Make Lemon Lentil Soup
Step 1: Cook the Vegetables and Spices
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 4 minutes, stirring often, until soft and lightly golden. Stir in the grated garlic, cumin, turmeric, black pepper, and dried oregano, and cook for 1 minute until fragrant.
Step 2: Add Lentils and Broth
Pour in the vegetable broth and add the drained canned lentils. Stir well and bring to a gentle simmer. This is the base of a quick lentil soup that still tastes slow-cooked.
Step 3: Simmer Until Flavorful
Let the soup simmer uncovered for about 15 minutes, stirring once or twice. The broth will deepen in flavor and become slightly thicker, turning this into a cozy one pot lentil soup.
Step 4: Finish with Lemon and Spinach
Stir in the spinach and cook just until wilted. Turn off the heat and add the zest and juice from half a lemon. Taste and adjust with salt and pepper. Serve hot, with crumbled feta on top if you like, for a bright and satisfying bowl.
Tips
- Rinse canned lentils well to remove excess sodium and improve flavor, especially for a healthy lemon lentil soup.
- Take your time with the vegetables at the start. Soft, lightly golden onions and carrots make the soup taste richer without adding fat.
- Add turmeric gently and always include black pepper to support absorption and balance the flavor.
- Simmer uncovered so the broth concentrates naturally, which helps this feel like a healthy lentil soup recipe without cream.
- Zest the lemon before juicing and add both off the heat to keep the soup bright, not bitter.
- Add spinach at the very end so it stays tender and vibrant instead of dull and overcooked.
- Taste after resting for a few minutes. Lentil soups often need a final pinch of salt once flavors settle.
- Use feta as a finishing touch, not a mix-in. A small sprinkle adds satisfaction while keeping this a balanced plant based soup recipe.
Frequently Asked Questions
Yes. You can cook dried brown or green lentils directly in the pot by tripling the broth and simmering for 30 to 45 minutes, until tender.
Yes, it freezes very well. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.
Yes. Lentils are rich in fiber and plant protein, making this an easy lemon lentil soup that’s satisfying on its own. For a more filling meal, serve it with warm pita bread or crusty bread on the side.
Yes. The soup is delicious without it and stays fully plant-based. Feta is optional and meant as a small finishing touch.
Always add lemon zest and juice after turning off the heat. This keeps the soup fresh and balanced.
Yes. With lentils, vegetables, and olive oil, it fits well into a healthy lentil soup recipe that’s naturally high in fiber and low in saturated fat.
Stored in an airtight container, leftovers keep well for up to 4 days and taste even better the next day.
More Easy Lentil and Bean Soups
- Spiced Lentil Soup
- Three Bean Orzo Soup
- Easy Greek Chickpea Soup
- Turmeric Lentil Soup
- Tomato Lentil Soup
- Black Bean Soup
- Lentil Pasta
- Curry Lentil Soup
If you tried this Lemon Lentil Soup recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Quick Lemon Lentil Soup with Canned Lentils
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 2 carrots sliced into discs
- 2 ribs celery diced – substitute leek
- 4 cloves garlic grated
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric optional but recommended
- 1 teaspoon dried oregano sub 2 bay leaves
- 2 cans lentils 15 oz each 400 g each – brown or green – drained and rinsed
- 4 cups vegetable broth low sodium if possible
- ½ lemon or more to taste – zest and juice
- ¾ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 4 cups spinach
- ½ cup feta cheese optional for serving – crumbled
Instructions
- Cook the veggies and spices: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 yellow onion, 2 carrots, and 2 ribs celery. Cook about 4 minutes, stirring often, until soft.Add 4 cloves garlic (grated), 1 teaspoon ground cumin, ½ teaspoon ground turmeric, and 1 teaspoon dried oregano. Stir for 1 minute until fragrant.
- Add lentils and broth: Add 2 cans lentils (drained and rinsed) and pour in 4 cups vegetable broth. Season with ¾ teaspoon salt and ¼ teaspoon black pepper. Stir well and bring the soup to a gentle simmer (small bubbles).
- Simmer: Let the soup simmer uncovered for 15 minutes, stirring once or twice, so the flavors blend together.Stir in 4 cups spinach until wilted. Turn off the heat and add zest and juice of ½ lemon.
- Finish and serve: Taste and adjust for salt and lemon. Serve warm, with feta and a drizzle of olive oil on top if you like.
Notes
- Canned brown or green lentils → Dried lentils (double the broth and simmer 30–45 minutes)
- Lemon zest & juice → No real substitute — start with half a lemon and add more to taste
- Extra virgin olive oil → Avocado oil or light olive oil
- Yellow onion → White onion or shallots
- Carrots → Parsnips
- Celery → Fennel
- Garlic → Garlic powder
- Ground cumin → Ground coriander or smoked paprika
- Ground turmeric → Curry powder or skip
- Black pepper → No substitute — don’t skip
- Dried oregano → Bay leaf, thyme, or rosemary
- Vegetable broth → Water plus extra herbs
- Fresh spinach → Kale or Swiss chard
- Feta cheese → Skip or use non-dairy feta
- Take your time with the veggies → Soft and lightly golden vegetables = deeper flavor
- Toast the spices briefly → 30 to 60 seconds is enough to wake them up without burning
- Keep the simmer gentle → Small bubbles make the soup taste slow-cooked
- Stir once or twice → Just enough to prevent sticking, no babysitting needed
- Add spinach last → It wilts fast and stays bright green
- Start with half a lemon → Lemon is powerful, add more only after tasting
- Feta is optional but fun → A little crumble adds creamy, salty contrast
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Tasty
I’m so happy you like it, Linda! Thanks for sharing 😉
I’m craving soup (we’re having freezing rain) but I’m out of many vegetables. But I’ve got lemons, and lentils, celery, carrots. This is tailor-made for me. Thanks, Nico.
Hi Marie,
Oh that’s great news – that’s exactly why we made it 😉 So happy you like it!! Happy new year when you get there 🥳
Kindest, Louise