I absolutely love this Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe because it’s like a warm hug on a chilly day. The combination of spices, fresh herbs, and a bright burst of lemon lifts the humble lentil into something truly special. Whenever I make a big batch, it fills my kitchen with comforting aromas, and I know dinner will be both nourishing and delicious.
You’ll find that this soup works perfectly for busy weeknights or meal prep for the week ahead. It’s hearty, but not heavy, and has that lovely creamy texture without any cream at all. I used to think lentil soups were bland or mushy, but this recipe changed my perspective entirely — you’re in for a treat with the flavors and freshness!
Why You’ll Love This Recipe
- Rich, Layered Flavors: The slow cooking of veggies with spices builds a depth that makes every spoonful taste homemade and satisfying.
- Bright, Fresh Finish: Lemon zest and juice add a refreshing kick that balances the earthy lentils perfectly.
- Simple Ingredients & Prep: Most pantry staples come together quickly, making weeknight cooking a breeze.
- Versatile and Freezable: This soup stores incredibly well and freezes without losing its flavor or texture.
Ingredients You’ll Need
The ingredients in this Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe work together to create a rich, comforting base with a hint of warmth from the spices and brightness from the lemon. Choosing good quality dried lentils and fresh herbs makes all the difference, so keep an eye out for those when shopping.
- Olive Oil: Use a good extra virgin olive oil for sautéing to bring out the natural sweetness of the veggies.
- Onion: White, brown, or yellow – whichever you have on hand works well for a sweet, aromatic soup base.
- Garlic: Fresh minced garlic adds a punch of savory depth; don’t skip it!
- Carrot: Chopped carrots add natural sweetness and body to the soup.
- Celery: Adds a subtle, savory crunch that balances the carrots.
- Dried Lentils: Brown or green are my go-to for this soup – they soften nicely without falling apart too much.
- Crushed Tomato: Gives acidity and richness that boosts the overall flavor profile.
- Vegetable or Chicken Stock: Low sodium is best so you can control the salt level and keep things healthy.
- Cumin Powder: Warm spice note that complements the earthiness of lentils beautifully.
- Ground Coriander: Adds a bright, citrusy edge that enhances the freshness.
- Paprika Powder: Brings a smoky depth and lovely color to the soup.
- Dried Bay Leaves: Classic addition to infuse subtle herbal notes.
- Lemon: Both zest and juice brighten the finished dish and balance the spices.
- Salt and Pepper: To taste – enhances all the other flavors perfectly.
- Fresh Parsley: For garnish, adding a fresh herby pop as a final touch.
- Warm Bread: Essential for dunking and soaking up all that delicious soup!
Variations
I love mixing things up with this Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe, and you should too! It’s a versatile recipe that easily adapts to what you have on hand or your dietary preferences.
- Make it Vegan: Use vegetable stock instead of chicken — I do this all the time and it’s just as delicious.
- Add Greens: Throw in chopped spinach or kale at the end of cooking for extra nutrients and color.
- Spice it Up: If you like heat, add a pinch of cayenne or some chopped fresh chili when sautéing the garlic and onions.
- Use Red Lentils: If you prefer a smoother, creamier texture, red lentils work well but keep an eye on cooking times as they soften faster.
How to Make Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe
Step 1: Build the Flavorful Base
Start by heating your olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking gently for about 2 minutes until the onions become soft and fragrant. This step is key — don’t rush, as it really builds the foundation of flavor for the soup.
Step 2: Soften the Veggies
Add the chopped celery and carrot to the pot and cook for 7 to 10 minutes until everything is tender and the onions taste sweet. I discovered this trick when I first made this soup — a slow gentle cook here makes the final soup much richer in flavor.
Step 3: Add Lentils and Spices
Now stir in your rinsed dried lentils, crushed tomato, vegetable or chicken stock, cumin, coriander, paprika, and bay leaves. Turn the heat up to bring it to a simmer. You might see some foam rise to the top — scoop it off with a spoon; it helps keep the soup clean and clear.
Step 4: Simmer Until Tender
Reduce the heat to medium-low, cover the pot, and let everything simmer gently for 35 to 40 minutes. Check occasionally, and if more foam appears, skim that off too. The lentils should be soft and fully cooked but not mushy; this is where you’ll see how nicely everything melds together.
Step 5: Blend to Creamy Perfection
Remove the bay leaves, then use a stick blender to pulse 2 or 3 times. This thickens the soup while still leaving some texture. If you don’t have a stick blender, blend about 2 cups in a blender (be careful with hot liquids!) and stir it back in. Add a little water if you want to adjust the consistency — I usually like mine quite thick but still spoonable.
Step 6: Brighten with Lemon and Season
Right before serving, grate some fresh lemon zest over the soup and squeeze in fresh lemon juice. This brightens everything up and balances the spices beautifully. Taste and season with salt and pepper as needed.
Pro Tips for Making Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe
- Low and Slow Sauté: Taking your time with the onions, garlic, celery, and carrots softens their flavors and makes a huge difference in the soup’s final taste.
- Lemon at the End: Always add lemon zest and juice right before serving to keep that fresh, zesty flavor bright and vivid.
- Blending Technique: Pulse the soup with a stick blender instead of fully pureeing to keep a lovely texture and prevent it from feeling like baby food.
- Salt Gradually: Season throughout, but avoid salting at the start since the broth might already have salt, and you can always adjust at the end.
How to Serve Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe
Garnishes
I love garnishing this soup with a generous sprinkle of chopped fresh parsley — it adds a fresh, vibrant color and herbaceous note that pairs perfectly with the lemon. Sometimes, I throw on a dollop of plain yogurt or a drizzle of tahini for a creamy contrast that takes it up a notch.
Side Dishes
Warm crusty bread is my absolute favorite accompaniment for this soup — nothing beats dipping a buttery slice into a bowl of creamy lentil goodness. You could also serve it alongside a light salad or steamed greens to round out the meal.
Creative Ways to Present
For special occasions, I’ve poured this soup into small, shallow bowls and topped each with a swirl of herbed oil and a sprinkling of microgreens for a restaurant-style presentation. It’s simple but feels extra special and festive.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge, and it stays fresh and flavorful for up to 5 days. I find the flavors even deepen over time, so leftovers often taste better the next day.
Freezing
This Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe freezes beautifully. I portion it into freezer-safe containers, and it keeps well for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove.
Reheating
When reheating, add a splash of water or stock if it’s too thick. Warm it slowly over medium-low heat while stirring occasionally to prevent sticking or burning. Adding a little fresh lemon juice after reheating really brightens things back up, as the lemon flavor fades a bit in storage.
FAQs
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Can I use canned lentils instead of dried for this soup?
Yes, you can! If using canned lentils, drain and rinse them well. Reduce the stock by about one cup since canned lentils won’t absorb as much liquid. Simmer the broth and vegetables for about 20 minutes before adding canned lentils, then cook an additional 15 minutes so flavors meld without turning the lentils mushy.
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What type of lentils work best for this recipe?
I recommend green or brown lentils for a nice balance of holding their shape while still getting soft and creamy. Red or yellow lentils are great if you want a smoother puree-like texture, but cooking times are shorter so watch carefully. Avoid Puy lentils for this soup, as they stay firm and won’t break down as nicely.
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How do I make this soup gluten-free?
This soup is naturally gluten-free as long as you choose gluten-free stock or broth and serve it with gluten-free bread or on its own. Always check your spice labels if you’re sensitive to gluten-containing additives.
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Can I prepare this recipe in a slow cooker?
Absolutely! Sauté the onion, garlic, celery, and carrot first on the stove, then transfer everything to your slow cooker with the lentils, spices, tomatoes, and stock. Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender. Blend slightly when done and add lemon at serving.
Final Thoughts
This Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe has become one of my go-to cozy meals, especially when I want something comforting but still fresh and vibrant. I hope you enjoy making it as much as I do—it’s a wonderful way to get dinner on the table without fuss, and always feels like a little kitchen celebration. Give it a try soon, and watch how everyone asks for seconds!
Print
Creamy Spiced Lentil Soup with Lemon and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A hearty and flavorful Lentil Soup made with dried lentils, vegetables, and spices, simmered until tender and blended to perfection. This comforting soup is enhanced with lemon zest and juice for a fresh finish and is perfect served with warm crusty bread.
Ingredients
Soup
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, or yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 2 cups / 400g dried lentils, green or brown, rinsed
- 400g / 14 oz crushed tomato
- 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
- Heat Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant.
- Add Vegetables: Stir in chopped celery and carrot. Cook for 7 to 10 minutes or until the vegetables are softened and the onion turns sweet. Take your time here as this step builds the flavor base of the soup.
- Add Remaining Ingredients: Add rinsed lentils, crushed tomato, low sodium vegetable or chicken stock, cumin, coriander, paprika, and bay leaves. Stir well to combine.
- Simmer the Soup: Increase heat to bring the mixture to a simmer. Skim off any scum from the surface as it appears. Once simmering, cover with a lid and reduce heat to medium-low. Let the soup simmer gently for 35 to 40 minutes or until the lentils are soft.
- Remove Bay Leaves: Take out the bay leaves from the pot once the lentils are cooked through.
- Thicken the Soup: Use a stick blender to pulse the soup 2 or 3 times for a thicker texture. Alternatively, transfer about 2 cups of soup to a blender, blend until smooth, and return it to the pot. Adjust thickness by adding a little water if needed.
- Season and Finish: Season the soup with salt and pepper to taste. Grate the lemon zest over the soup and add a squeeze of lemon juice just before serving. Stir well.
- Serve: Garnish with chopped fresh parsley and serve hot with warm crusty bread spread with butter for a satisfying meal.
Notes
- Lentils: Use any dried lentils except Puy lentils as they hold their shape too firmly. Red, yellow, brown, or green lentils work well. Cook times vary slightly, so start checking for doneness around 30 minutes.
- If using canned lentils, use 2 cans (400g/14oz each), drained and rinsed. Reduce broth by 1 cup, simmer broth for 20 minutes before adding lentils, then continue cooking for 15 minutes to avoid mushy texture.
- Storage: Lentil soup freezes well and keeps in the refrigerator for 3 to 5 days.
- Nutrition counts are approximate per serving.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 230
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
