Lemony Lentil and Greens Soup- Made with just 6 ingredients, this soup is packed with nutrients and bright citrus flavor. One bowl packs 15 grams of protein! (vegan, gluten-free)
Some of my OG readers might remember this recipe as I first published it back in 2015. It’s still one of the best soup recipes on my site. Not only is it ridiculously simple to make but it’s nutrient dense and absolutely delicious.
The only caveat is that you have to like lemon because that is the highlight here. The fresh citrus juice not only brightens the flavor of the soup, but also adds a hefty dose of Vitamin C which helps your body absorb all of the iron in the lentils and greens. It’s a bowl full of comforting, nourishing goodness that easy and budget-friendly to boot.
Lemon Lentil Soup Ingredients
- Extra Virgin Olive Oil- Feel free to use any neutral flavored oil you like. Or a splash of broth to keep the recipe oil-free.
- Shallot- I prefer shallot over onion as I find it encompasses the flavor of both onion and garlic. But you can substitute onion if you like. Maybe just add a bit of fresh garlic too.
- Lentils- Green lentils or french lentils are ideal for holding their shape.
- Greens- Spinach, lacinato kale, swiss chard, or even bok choy are all great choices.
- Broth- Please make sure to use a broth you really like for the best flavor! My go-to is Better Than Bouillon.
- Lemon Juice- Fresh squeezed lemon juice is recommended for best results.
How to Make Lemon Lentil Soup
- Sauté shallot in oil.
- Add lentils and broth. Cook until lentils are tender.
- Stir in greens. Cook until wilted.
- Squeeze in lemon juice.
- Serve warm and enjoy!
More Lentil Recipes to Try
Lemon Lentil and Greens Soup
Made with just 6 ingredients, this soup is packed with nutrients and bright citrus flavor. One bowl packs 17 grams of protein! (vegan, gluten-free)
Servings: 3 bowls
- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped shallot, about 3-4 shallots
- 1 cup dry lentils, rinsed
- 4-5 cups vegetable broth
- 1 bunch chopped leafy greens, such as spinach or kale
- juice of 2 lemons, start with juice of 1 lemon then add more, to taste
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In a large pot, warm oil over medium heat. Add shallot and cook for 2-3 minutes, until translucent.
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To the pot, add the rinsed lentils. Pour in vegetable broth. Bring to a low boil and cook for 20-30 minutes, or until lentils are tender. *Time may vary depending on how fresh your lentils are.
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Add the chopped greens and cook until wilted, about 5 minutes. Squeeze in fresh lemon juice (start with 1 lemon then add more, if desired). Serve warm and enjoy!
Nutrition Facts are an estimate and mary vary depending on specific ingredients you choose. Makes 3 bowls or 4 cups of soup.
Calories: 290kcal, Carbohydrates: 53g, Protein: 17g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1310mg, Potassium: 1056mg, Fiber: 24g, Sugar: 6g, Vitamin A: 9685IU, Vitamin C: 90mg, Calcium: 279mg, Iron: 7mg
