Lemon Lentil Soup (Easy One-Pot)

Name: Lemon Lentil Soup (Easy One-Pot)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/4 cup Olivea Extra Virgin Olive Oil, plus more for drizzling; 1 large yellow onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp red pepper flakes; 2 tbsp tomato paste; 1 cup red lentils, rinsed; 1/2 cup green or brown lentils, rinsed; 1 cup diced tomatoes; 6 cups vegetable broth; 1 bay leaf; 2 cups baby spinach, roughly chopped; 3 tbsp fresh lemon juice; 1 tsp lemon zest; 1 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh flat-leaf parsley, chopped, for serving

A bright, brothy Mediterranean lemon lentil soup built on a generous base of extra virgin olive oil. Red and green lentils simmer with warm spices, then a fresh squeeze of lemon and a finishing drizzle of EVOO lift every bowl. Vegan, gluten-free, and ready in about 40 minutes.

By Olivea Kitchen | Published June 19, 2026

Jump to Recipe

Prep 10 min

Cook 35 min

Total 45 min

Easy

Why We Love This Recipe

This is the kind of soup that tastes like it simmered all afternoon, yet comes together in about forty minutes in a single pot. Lentils bring earthy depth and a velvety body, while a double hit of lemon, juice stirred in at the end and zest on top, keeps every spoonful bright and alive. The warm spices, cumin, coriander, and a whisper of turmeric, give it that golden, Mediterranean glow.

Olivea extra virgin olive oil is the soul of this soup. We saute the onions, carrots, and garlic in a generous pour, which carries the spices and builds a rich, savory foundation, then add a final drizzle at the table for fruity, peppery aroma. That olive oil delivers hydroxytyrosol, a prized olive polyphenol, alongside heart-friendly monounsaturated fats. Reach for our high phenolic extra virgin olive oil so both the cooked base and the raw finish taste their best.

Nutritionally, this bowl is a quiet powerhouse: lentils are loaded with plant protein, fiber, folate, and iron, the carrots and tomatoes add vitamin A and vitamin C, and the lemon brightens absorption while keeping calories low. It is naturally vegan and gluten-free, and it tastes even better the next day. For a Mediterranean spread, ladle it alongside a wedge of rosemary focaccia for dunking.

View Nutrition Facts

Recipe Success Tips

Use a mix of red and green lentils.

Red lentils break down and thicken the broth into a creamy body, while green lentils hold their shape for texture. The combination gives you a soup that is both velvety and substantial. If you only have one kind, red lentils make the silkiest result.

Bloom the spices in the oil.

Stir the cumin, coriander, and turmeric into the hot Olivea extra virgin olive oil for about thirty seconds before adding liquid. The oil carries the fat-soluble flavor compounds, so the spices taste deeper and rounder rather than raw and dusty.

Add the lemon at the very end.

Acid dulls and turns slightly bitter if it boils for long, so stir in the fresh lemon juice off the heat, right before serving. Taste and add more a teaspoon at a time until the soup tastes lively and balanced.

Finish every bowl with a raw drizzle of EVOO.

A generous swirl of Olivea extra virgin olive oil over the hot soup blooms into a fruity, peppery aroma the moment it hits the surface. This finishing drizzle is classic for lentil soup and adds a silky richness the cooked oil cannot match.

Blend a little for body, not all.

For a soup that is creamy yet still has texture, blitz about a third of it with an immersion blender and stir it back in. You get a luscious mouthfeel without losing the lentils and vegetables you want to find on your spoon.

Toast a final pinch of cumin for garnish.

Warm a pinch of cumin in a dry pan until fragrant and scatter it over the top with chopped parsley. That last aromatic layer makes a simple weeknight pot taste like something from a Beirut table.

Ingredients

servings

1/4 cup Olivea Extra Virgin Olive Oil, plus more for drizzling
1 large yellow onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp red pepper flakes
2 tbsp tomato paste
1 cup red lentils, rinsed
1/2 cup green or brown lentils, rinsed
1 cup diced tomatoes
6 cups vegetable broth
1 bay leaf
2 cups baby spinach, roughly chopped
3 tbsp fresh lemon juice
1 tsp lemon zest
1 1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh flat-leaf parsley, chopped, for serving

Kitchen Tools You'll Need

Large Pot or Dutch Oven

Chef's Knife

Cutting Board

Wooden Spoon

Fine-Mesh Strainer

Microplane or Zester

How to Cook Lemon Lentil Soup (Easy One-Pot)

PREP

Rinse both lentils in a fine-mesh strainer under cold water until it runs clear, then set aside. Dice the onion, carrots, and celery, and mince the garlic.

Zest the lemon and set the zest aside, then juice it into a small bowl. You want about 3 tablespoons of juice plus 1 teaspoon of zest.

COOK

Warm the Olivea extra virgin olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook, stirring, for 7 to 8 minutes until softened and the onion is translucent.

Add the garlic, cumin, coriander, turmeric, and red pepper flakes and cook for about 30 seconds, stirring constantly, until the spices are fragrant and bloomed in the oil. Stir in the tomato paste and cook 1 minute more until it darkens slightly.

Add both lentils, the diced tomatoes, vegetable broth, and bay leaf. Stir well, raise the heat, and bring to a boil.

Reduce to a gentle simmer, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until the red lentils have broken down and the green lentils are tender. For a creamier body, blend about a third of the soup with an immersion blender and stir it back in.

FINISH

Discard the bay leaf. Stir in the spinach and let it wilt for 1 to 2 minutes. Remove from the heat, then stir in the lemon juice and zest. Season with the salt and black pepper, tasting and adding more lemon if you want it brighter.

Ladle into bowls and finish each one with a generous drizzle of Olivea extra virgin olive oil and a scatter of chopped parsley. Serve hot, with extra lemon wedges on the side.

Recipe Notes

Serving Suggestions

This soup wants something to dunk. A warm wedge of simple sourdough focaccia or a slab of herby rosemary focaccia is perfect for mopping up the golden broth. For a fuller Mediterranean spread, serve it before a plate of Greek lemon rice.

Variations

Swap the spinach for kale or Swiss chard, or stir in a handful of chopped sun-dried tomatoes for a deeper, sweeter note. For a richer, Lebanese-leaning bowl, spoon a little lemon herb tahini sauce over the top just before serving. A pinch of smoked paprika in the spice base adds a gentle smokiness.

Storage Tips

Cooled soup keeps in an airtight container in the refrigerator for up to 5 days and tastes even better on day two as the flavors meld. The lentils will thicken it as it sits, so loosen with a splash of broth or water when reheating over medium-low heat.

Make-Ahead and Freezing

This soup freezes beautifully for up to 3 months. Cool completely, then freeze in portions, leaving room for expansion. Thaw overnight in the fridge and reheat gently, adding the fresh lemon juice, zest, and a final drizzle of olive oil only after reheating so it stays bright.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1.5 cups

Calories 290

% Daily Value*

Total Fat 11g14%

Saturated Fat 1.5g8%

Trans Fat 0g

Unsaturated Fat 9g

Monounsaturated Fat 7.5g

Polyunsaturated Fat 1.3g

Cholesterol 0mg0%

Sodium 680mg30%

Total Carbohydrate 37g13%

Dietary Fiber 15g54%

Total Sugars 6g

Includes 0g Added Sugars 0%

Protein 15g30%

Vitamin A 290mcg32%

Vitamin C 18mg20%

Vitamin D 0mcg0%

Calcium 80mg6%

Iron 5mg28%

Potassium 760mg16%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This soup delivers olive oil polyphenols two ways, simmered into the savory base and drizzled on raw at the table. If you love getting those benefits every day, our Hydroxytyrosol Supplement is an easy, no-cook way to enjoy concentrated olive polyphenols whenever a pot of soup is not on the stove.

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Frequently Asked Questions

What kind of lentils are best for lemon lentil soup?

A mix of red and green lentils gives the best of both worlds. Red lentils break down and thicken the broth into a creamy body, while green or brown lentils hold their shape for texture. If you only have one type, red lentils make the silkiest, most classic result.

Do I need to soak the lentils first?

No. Unlike dried beans, lentils cook quickly and do not need soaking. Just rinse them well in a fine-mesh strainer under cold water to remove dust and any debris before adding them to the pot.

When should I add the lemon to the soup?

Always add fresh lemon juice off the heat, right before serving. Acid can turn slightly bitter and lose its brightness if it simmers for a long time, so stirring it in at the end keeps the soup lively and fresh-tasting.

Why finish lentil soup with olive oil?

A raw drizzle of extra virgin olive oil over the hot soup blooms into a fruity, peppery aroma and adds a silky richness. Finishing lentil soup with good olive oil is a classic Mediterranean move, and using a high quality oil like Olivea makes the flavor noticeably better.

Is lemon lentil soup healthy?

Very. Each bowl is rich in plant protein and fiber from the lentils, vitamin A from the carrots, and vitamin C from the lemon and tomatoes, all built on heart-friendly extra virgin olive oil. It is naturally vegan, gluten-free, and dairy-free.

How do I make this soup creamy?

For a creamy texture without any dairy, blend about a third of the finished soup with an immersion blender and stir it back in. The pureed lentils thicken the broth while you still get whole lentils and vegetables on your spoon.

Can I freeze lemon lentil soup?

Yes, it freezes very well for up to 3 months. Cool it completely and freeze in portions. For the brightest flavor, add the fresh lemon juice, zest, and finishing olive oil after thawing and reheating rather than before freezing.

How long does lemon lentil soup keep in the fridge?

It keeps in an airtight container for up to 5 days and actually tastes better on the second day as the spices meld. The lentils will thicken it as it sits, so loosen it with a splash of broth or water when you reheat.

What can I serve with lemon lentil soup?

Crusty bread is the natural partner, whether a wedge of focaccia or warm pita for dipping. A simple green salad or a Mediterranean rice dish rounds it into a full meal, and extra lemon wedges on the side let everyone brighten their own bowl.

Is this soup Lebanese or Greek?

Lemony lentil soup appears all across the Mediterranean and Middle East, with especially beloved Lebanese and Greek versions. This recipe leans Lebanese with its cumin and coriander base, but the bright lemon finish is common to the whole region.