Lemony Lentil Soup

Posted by Donna-Marie Pye on

 PREP TIME: 60 minutes  COOK TIME: 35 minutes servings SERVINGS: 4 to 6

Ingredients Preparation
  1. Rinse the lentils in a colander and set aside to drain.
  2. In a large pot or Dutch oven, heat the oil over medium-high heat. Add onion and sauté about 3 minutes until translucent.  Add the carrots, garlic, salt, pepper, red pepper flakes, rosemary, oregano and bay leaves.  Cook about 6 to 8 minutes or until carrots are tender.
  3. Add the lentils and stock. Bring mixture to a boil, reduce heat and simmer for 25 minutes or until the lentils are softened.  Remove the bay leaf. 
  4. Puree soup with immersion blender (if desired). Add the lemon juice, zest and season to taste with additional salt, if needed. 
  5. To serve, ladle into soup bowls, and garnish with feta if using.


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  • I’ve made this soup a few times now because I love it so much. It’s perfect for our meatless Mondays! I’ve also shared the recipe with friends and family.

    Sheila McKee-Protopapas on

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