Classic Lentil Soup with Lemon
Published Date: 3/14/2026
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1 cup brown lentils, rinsed and picked over
- 6 cups vegetable broth
- 1 bay leaf
- 1 large lemon, juiced
- 0.5 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until they begin to soften.
- Stir in the garlic, cumin, coriander, and smoked paprika, cooking until fragrant.
- Pour in the lentils, vegetable broth, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer until the lentils are tender.
- Remove the pot from the heat and discard the bay leaf. Stir in the fresh lemon juice and parsley.
- Season with salt and black pepper to taste, then ladle the soup into warm bowls to serve.