Lemon Lentil Soup

Meghan Telpner
Active Prep
30 mins
Total Time
45 mins
Related Recipe



  • 2 tbsp olive oil
  • 1 small onion chopped
  • 3 carrots sliced
  • 4 celery stalks sliced
  • 1 cup broccoli or broccoli stalk, sliced
  • ¾ cup red lentils
  • ¾ cup green lentils
  • 3 Tbs fresh lemon juice
  • 6 cups water
  • 2 tsp sea salt
  • 3 cups green kale sliced in to small strips
  • ¼ cup Italian parsley

Make It Like So

  1. In a large pot, heat oil and lightly sauté onion until translucent (about 5 mins).
  2. Rinse red and green lentils until water runs clear.
  3. Add chopped carrots, celery, broccoli, lemon juice, water, lentils and salt.
  4. Bring to boil and then reduce to simmer.
  5. Cook covered for 20 minutes.
  6. Add in kale and parsley and remove from heat.
  7. Leave covered for ten minutes.


Option: leave soup chunky as it is, or puree in a blender for a thick, creamy soup. A nice touch is to blend half of the soup and leave the rest chunky- mixing the textures together, Once cooled, this soup can be frozen in ⅕ litre mason jars to be enjoyed as a single serving at a later time.