Slow-Cooked Lentil Soup with Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Hearty lentil soup simmered with carrots and celery, brightened by fresh lemon and aromatic spices for a nourishing comfort food. This mediterranean-inspired soups ready in about 60 minutes pairs Green lentils, Vegetable broth, medium Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 Green lentils
• 4 cups Vegetable broth
• 1 medium Onion
• 1 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 Lemon
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Add 1 chopped medium onion, 1 diced medium carrot, and 2 diced celery stalks, cooking for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until lentils are tender.
3. Step 3: Stir in 1 lemon juiced and cook for 2 minutes more. Taste and adjust seasoning with additional salt and pepper if needed.
4. Step 4: Serve hot, garnished with 2 tbsp chopped fresh parsley.