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Lemon Lentil Soup


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  • 1/2 medium onion
  • 1 rib celery
  • 1 carrot
  • 1 or 2 cloves garlic
  • 12 oz red or yellow lentils
  • 7 cups vegetable broth
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 2 or 3 lemons
  • 1/2 preserved lemon (avble at Whole Food Markets or Middle Eastern stores)
  • salt and freshly ground pepper


Preparation time 15mins
Cooking time 35mins


Step 1

Cut the onion and celery into chunks and transfer to the food processor. Peel the carrot and cut it into chunks; add to the food processor. Pulse until finely chopped.

Mince the garlic. Pick over the lentils to discard any stray bits, then rinse and drain them in a colander.

Combine the broth, lentils, onion, celery, carrot, garlic, curry powder, turmeric and ground ginger in a Dutch oven or a large suacepan. Bring to a boil over high heat, then reduce the heat to medium-low and cook (uncovered) for 15 to 20 minutes. The lentils should be cooked though yet still hold their shape.

Meanwhile, juice the lemons to yield 1/2 cup of joice. Finely chop the preserved lemon half.

Stir in juice and preserved lemon. Add salt and pepper to taste.


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