Lemon Lentil Soup Recipe

Red Lentil and Lemon Soup

  • Author: Louise
  • Prep Time: 10
  • Cook Time: 15-20 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x


A heartwarming, soul-soothing soup with sweet, salty and sour flavour combinations that make each mouthful completely moreish and perfect for a winter’s day pick-me-up.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1 1/2 cups red lentils (uncooked)
  • 3/4 cup whole-kernel corn
  • 6 cups vegetable stock
  • Zest and juice of 1 lemon
  • sea salt and freshly-cracked black pepper


  1. In a large pot, add the oil, onions and carrots and allow to cook over medium heat until the onions are soft.
  2. Stir in the garlic, cumin and curry powder and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Add the lentils, corn, and vegetable stock and stir through.
  4. Bring the soup to a slow simmer and cook for 15-20 minutes, stirring occasionally, until the lentils are soft.
  5. Using a hand blender, blend until you reach a consistency between chunky and completely smooth (as you can see I left mine a little chunky!)
  6. Stir in the lemon juice and zest.
  7. Season according to taste, with salt and freshly-cracked black pepper.
  8. Garnish with herbs from the garden, a slice of lemon and a dash of black pepper.