Bright, cozy, and just zippy enough to wake up your taste buds-this Lemony Brown Lentil Soup with Greens is your go-to when you want something hearty and fresh. It's pantry-friendly, loaded with fiber, and a family favorite.
This Lemony Lentil Soup with greens is proof that simple ingredients can do big things.
I've made it so many times, I have the ingredient list etched in my brain and could probably do it in my sleep.
What I love most? It's humble, filling, and comes together with simple pantry staples and a few fresh greens. Like my vegan fasolia recipe, it has Middle-Eastern flavors with a bright pop of lemon, spices, and a fragrant bloom of garlic and mint at the end that takes it from "mmm" to "why don't I make this every week?"
If you loved my Easy Carrot and Lentil Soup or Cuban-Inspired Vegan Lentil Soup, this one's its zestier cousin. Comforting, tangy, and just what you need when your dinner plans call for delicious flavor, protein, and fiber.
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Why I Love This Recipe
- Hearty comfort food
- Naturally vegan and gluten-free
- Packed with plant-based protein and fiber
- Perfect for leftovers-tastes even better the next day, and can be frozen
- Cozy and satisfying for fall or winter meals
Ingredients
Vegetable Broth: If you are using a store-bought boxed stock, use a high-quality, low-sodium broth. I prefer and highly recommend using a vegetable-based paste, such as Better Than Bouillon, for the best flavor.
Potatoes: I enjoy the Gold potatoes with this recipe. To peel or not to peel, is up to you.
Greens: Any hearty leafy greens will do here. If they've got edible stems-like bok choy or Swiss chard-chop them up and toss them in like you would celery. Zero waste, full flavor.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Use different greens - Swiss chard, bok choy, kale, or collards all work. If using spinach, I like to add it at the end along with the parsley.
- Add veggies - Diced carrots, celery, or zucchini can be added with the onions for extra bulk and flavor.
- Make it spicy - Add crushed red pepper flakes or a pinch of cayenne for heat.
How To Make Lemony Lentil Soup
See the complete printable recipe card below for the details.
Directions: Steps 1-4
Step 1: Prep the greens - Trim and thinly slice the stems of the hearty greens, setting the roughly chopped leafy parts aside for later. These stems go in early for extra flavor, texture, and zero waste.
Step 2: Sauté the aromatics - In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, and the sliced stems of the greens. Cook for about 5-6 minutes, stirring often, until everything softens and smells amazing.
Step 3: Add the potatoes - Toss in your diced potatoes and stir to coat them in the oil and onions. Keep stirring occasionally so they don't stick (it happens-just keep things moving to minimize without having to add more oil). You can add a splash of veggie broth to keep it from sticking.
Step 4: Spice it up - Sprinkle in ground cumin and coriander. Stir well to coat the veggies. Let it cook for another minute to allow the flavors to bloom.
Directions: Steps 5-8
Step 5: Pour the vegetable paste and water into the pot. Stir in the chopped greens, lentils, salt, and pepper. Bring everything up to a boil.
Step 6: Once boiling, bring the heat to a low simmer. Cover the pot with a lid and simmer the soup for 30-35 minutes, or until the lentils and potatoes are tender.
Step 7: In a small skillet, heat a bit of oil over medium heat. Add the minced garlic and sauté just until the garlic is golden and fragrant. Add the dry mint and remove from the heat.
Step 8: When the soup is done and off the heat, pour the garlic-mint oil into the pot along with the lemon juice and fresh parsley. Stir everything together and taste for salt and lemon-adjust as needed!
Top Tips
- Rinse and Sort Your Lentils: Even if they're pre-packaged, always rinse your lentils and check for little stones or debris. Clean lentils = happy teeth.
- Use Quality Broth: This stew gets most of its depth from the broth, so use a rich homemade or high-quality store-bought vegetable broth. I recommend using a vegetable-based paste.
- Make It Ahead: This stew tastes even better the next day once the flavors meld. Store in the fridge for up to 4-5 days or freeze in portions for cozy dinners on demand.
- If you don't want the extra garlic mint oil, replace it with some added chopped fresh mint.
Serving Suggestions
- Crusty Bread: Serve it with warm, crusty baguette slices or sourdough to soak up every bit of the savory broth.
- With Rice: White rice is our family's personal favorite with this soup, but try it with a side of Arabic Rice with Vermicelli.
- With a Side Salad: Pair it with a side salad and a homemade dressing such as Creamy Vegan Lemon Mint Dressing or Easy Lemon Vinaigrette.
- You can also top with Air Fryer Croutons or Crispy Shallots.
Lemony Lentil Soup FAQS
No soaking needed! One of the perks of using lentils is that they cook relatively quickly compared to beans. Rinse them thoroughly before adding to the pot.
Yes. This is a very flexible stew. Try adding diced carrots or zucchini. Just adjust the cooking time slightly depending on the vegetables you toss in.
This Lemony Lentil Soup should have a texture that's cozy and satisfying-brothy with body. It's not meant to be thick like a stew, but it's also far from watery.
Once your Lemony Lentil Soup has cooled, transfer it to an airtight container and store it in the refrigerator for up to 5 days.
The soup may thicken as it sits, so when reheating, stir in a splash of water or broth to loosen it up to your preferred consistency.
If you want to freeze it, portion the soup into freezer-safe containers, leaving a little room at the top for expansion, and store it for up to 3 months.
When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. If you didn't add the garlic-mint oil before freezing, consider blooming it fresh when you reheat-it adds such a lovely, warm finish.
More Lemony Goodness
Don't leave me hanging - drop a comment and tell me how this lemony lentil soup turned out! Was it love at first bite? Surprisingly edible? Or a full-on "Reg, what were you thinking?" And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Lemony Brown Lentil Soup
Ingredients
Lemony Lentil Soup
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 2-3 baby bok choy or 2-3 cups of Swiss chard; stems sliced and leaves chopped (divided)
- ½ cup fresh parsley 15 grams - chopped
- 2 medium Gold potatoes ~300 grams diced - peeled or not peeled is up to you
- 1 tablespoon ground cumin
- 1 tablespoon coriander
- 1 ½ cups brown lentils rinsed
- 2 tablespoons vegetable base paste plus 6 cups of water* or 6 cups of vegetable stock
- 1 heaping teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons fresh lemon juice ~2 medium lemons
Garlic-Mint Oil Bloom
- 4 tablespoons olive oil
- 2 tablespoons dried mint
- 4-5 cloves garlic chopped roughly or minced
Instructions
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, garlic, and the thinly sliced stems from the bok choy or chard. Sauté for 5-6 minutes, stirring occasionally, until everything is tender and fragrant.
- Add potatoes: Stir in potatoes. Sauté for about 5 minutes until the potatoes start to soften. Stir frequently to prevent the potatoes from sticking to the pot.*
- Add spices: Add the cumin and coriander and mix well. Sauté for about a minute.
- Cook the Lentils: Pour in the lentils, vegetable base paste, water, bok choy leaves (or chard leaves), salt, and black pepper. Bring to a boil. Reduce heat to a gentle simmer, cover, and cook 30-35 minutes, or until lentils and potatoes are tender.
Finish with Garlic-Mint Oil Bloom, Lemon Juice, and Parsley
- Brighten & flavor: About five minutes before the soup is ready, heat 4 tablespoons of olive oil in a small pan over low heat. Add the chopped garlic and gently cook until just golden and fragrant. Stir in the dried mint, then remove from heat. Let the mixture sit off the heat for a minute to allow the mint to fully bloom and infuse the oil.
- Finish and Serve: When the soup is done, pour the garlic-mint oil into the soup along with the lemon juice and chopped parsley. Mix well, taste, and adjust the salt. Serve with crusty bread and/or cooked rice, and you have a delicious meal!
Regi Pearce says
I’ve been making a big pot of this lemony lentil magic on Sundays, and it seriously saves me at lunch time all week. It’s cozy, tangy, full of greens (use what you’ve got!), and delicious! Let me know if you try it!