Lentil and Rosemary Soup with Lemon
Hearty lentil soup infused with rosemary and brightened with fresh lemon, perfect for chilly days. This mediterranean-inspired soups (vegan) ready in about 40 minutes pairs brown lentils, medium onion, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 cup brown lentils
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 1 tsp dried rosemary
- 4 cups chicken or vegetable stock
- 2 tbsp lemon juice
Instructions
- Step 1: Dice onion, carrots, and celery into 1/4-inch pieces. Mince garlic. Heat 1 tbsp olive oil in a pot over medium heat, then sauté vegetables with rosemary for 5 minutes until softened but not browned.
- Step 2: Add rinsed lentils, stock, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
- Step 3: Remove rosemary sprigs. Stir in lemon juice and season with salt to taste. Serve hot with a sprinkle of fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Rosemary Soup with Lemon take to make?
Total time is about 40 minutes (15 min prep + 25 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 Rosemary Soup with Lemon?
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 Rosemary Soup with Lemon?
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 Rosemary Soup with Lemon 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 Rosemary Soup with Lemon vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
