Harvest of the Month

Lemon Lentil Soup
Woman cooking in a kitchen

The color of this soup is much more beautiful than regular lentil soup! It’s a warm yellow instead of a mushy brown. The lemon makes this soup taste lighter and more refreshing than traditional lentil soup as well.


  • 3 medium onions, minced
  • 3 medium cloves of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoon ground cumin
  • 2 cups red lentils, washed and drained
  • 7 cups of vegetable stock
  • 2 bay leaves
  • 1 lemon zest
  • ¾ cup lemon juice
  • Sea salt to taste
  • Lemon slice for garnish
  • ½ bunch cilantro


In a medium pot, sauté onions and garlic in oil until soft. Add cumin and sauté another minute. Add lentils, stock, bay leaves and lemon strips and bring to a boil, lower heat and let simmer 45 minute -1 hour or until lentils are tender. Add lemon juice and salt to taste. Garnish with thinly sliced lemons and cilantro.

*This recipe also works well in a crock pot, just add onions, cumin, lentils, stock and bay leaf and cook until lentils are tender. Add lemon juice and salt right before serving.

Makes 10 cups

Preparation Time: 15 minutes plus 1 hour cooking time

Recipe adapted from Lisa Fligor, MS, RDN, LD