Lentil and Lemon Soup with Fresh Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful, herbaceous soup simmered with tender lentils, aromatic vegetables, and a bright lemon finish for a nourishing weeknight meal. This mediterranean (vegetarian) ready in about 45 minutes pairs brown lentils, vegetable broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced onion, 2 diced medium carrots, and 2 diced celery stalks, stirring to coat. Cook for 5 minutes until vegetables are softened but not browned.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Add 1 cup rinsed brown lentils and 4 cups vegetable broth, bringing to a gentle boil. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
  4. Step 4: Stir in zest of 1/2 lemon, juice of 1/2 lemon, and 2 tbsp chopped dill. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 5 minutes to meld flavors.
  5. Step 5: Remove from heat and let stand for 5 minutes before serving.

Frequently asked questions

How long does Lentil and Lemon Soup with Fresh Dill take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lentil and Lemon Soup with Fresh Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.

Can I substitute ingredients in Lentil and Lemon Soup with Fresh Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lentil and Lemon Soup with Fresh Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lentil and Lemon Soup with Fresh Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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