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40-Minute Lemony Red Lentil Soup

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4.93 from 14 votes

Lemony red lentil soup with spinach and 7 spices is naturally vegan and gluten-free, comes together in one pot in about 40 minutes, and uses plenty of pantry ingredients. Satisfying, silky textured, and flavourful with Tamari, garlic, spices, and fresh lemon juice.

An overhead shot of a bowl of lemony lentil soup garnished with chopped parsley and a crust of baguette sticking out. There is a lemon slice and linen napkin nearby.

An overhead shot of a pot of lemony lentil soup with spinach. The soup is garnished with chopped parsley and chili crisp. A ladle is sticking out of the pot of soup.
An overhead shot shows ingredients for a lemony lentil soup with spinach and 7 spices.
An overhead shot shows a hand using a spoon to stir together a blend of 7 spices.
An overhead shot shows prepped vegetables, spices, and split red lentils.

I finally caught a case of covid about 2 weeks ago and it knocked me out. I basically ate bread for a week straight and felt pretty crummy for 10 days or so. When I finally started feeling better and more like myself, I was craving simple, nourishing food A lemony red lentil soup with lots of pantry-friendly ingredients and some baby spinach fit the bill. I love that this hearty one-pot meal comes together in about 40 minutes on the stovetop thanks in part to the quick-cooking nature of split red lentils. The texture gets nice and silky as the lentils cook down.

I have you make up a spice blend first. The blend makes enough for 2 batches of soup, and is also lovely on roasted veggies. Aside from that, this is a pretty simple affair featuring traditional soup-making methods. Sauté the base vegetables for a full 10 minutes to get the flavour developed, add garlic, spices and lemon zest. Then go in with the red split lentils and vegetable stock. We let it simmer away until the lentils are getting mushy, about 10 minutes. Then we go in with Tamari, salt, pepper, baby spinach, and fresh lemon juice. Pretty easy and very flavourful.

Some tips for making this lemony red lentil soup:

  • You might find that the Tamari makes this soup salty enough. I would add that in, stir, give it a taste, and go from there. Same goes for the lemon. I really love a lot of acidity in my food, so I use a full 2 tablespoons. I would start with 1 tablespoon and see how you like it first.
  • I love serving this with a bit of chili crisp on top.
  • The spice blend makes enough for about 2 batches of soup
  • If you want to make this ahead, I recommend making it right up to the point of adding the Tamari. Cool it down and pack into containers. Then reheat portions with fresh lemon juice and the spinach. This keeps the flavour of the lemon intact and the spinach from getting too squidgy.

I have a history of lemony soups! For more inspiration within this flavour profile, check out my Creamy White Bean Soup with Kale and my Lemony Chickpea Soup with Spinach & Potatoes. Like this lemon red lentil soup, these recipes also come together in about 40 minutes with simple ingredients.

An overhead shot shows a spice blend being spooned into a pot of sautéed carrots, shallots, celery, and garlic.
An overhead shot shows red split lentils being added to a pot of sautéed and spiced vegetables.
A hand is pouring some Tamari from a bowl into a pot of soup.
An overhead shot of a hand using a wooden utensil to stir some spinach into a pot of lentil soup.
A hand is squeezing a lemon half into a pot of soup.
An overhead shot of a pot of lemony lentil soup with spinach. The soup is garnished with chopped parsley and chili crisp. A ladle is sticking out of the pot of soup.
An overhead shot of a bowl of lemony lentil soup garnished with chopped parsley and a crust of baguette sticking out. There is a lemon slice and linen napkin nearby.

40-Minute Lemony Red Lentil Soup

Lemony red lentil soup with spinach and 7 spices is naturally vegan and gluten-free, comes together in one pot in about 40 minutes, and uses plenty of pantry ingredients. Satisfying, silky textured, and flavourful with Tamari, garlic, spices, and fresh lemon juice.
4.93 from 14 votes
An overhead shot of a bowl of lemony lentil soup garnished with chopped parsley and a crust of baguette sticking out. There is a lemon slice and linen napkin nearby.
Print Recipe
Prep Time: 20 mins
Cook Time: 21 mins
Total Time: 41 mins
Servings 4

Ingredients

7 Spice Blend

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon sumac
  • ½ teaspoon ground chillies/chili flakes/Aleppo pepper

Lemony Lentil Soup

  • 2 tablespoons olive oil
  • 1 large shallot, small dice (about ½ cup diced shallots)
  • 2 sticks celery, small dice
  • 2 medium carrots, small dice
  • 3 cloves garlic, minced
  • 2 tablespoons 7 Spice Blend (see above)
  • ½ teaspoon lemon zest
  • 1 ¼ cups split red lentils
  • 5-6 cups vegetable stock (depending on how thick/thin you want your soup)
  • 1 tablespoon Tamari
  • sea salt and ground black pepper to taste
  • 4 cups baby spinach, lightly packed
  • 1-2 tablespoons fresh lemon juice
  • chopped parsley for serving (optional)

Notes

  • You might find that the Tamari makes this soup salty enough! I would add that in, stir, give it a taste, and go from there. Same goes for the lemon. I really love a lot of acidity in my food, so I use a full 2 tablespoons. I would start with 1 tablespoon and see how you like it first.
  • I love serving this with a bit of chili crisp on top.
  • The spice blend makes enough for about 2 batches of soup
  • If you want to make this ahead, I recommend making it right up to the point of adding the Tamari. Cool it down and pack into containers. Then reheat portions with fresh lemon juice and the spinach. This keeps the flavour of the lemon intact and the spinach from getting too squidgy.

Instructions

  • Make the spice blend. In a medium bowl, combine the garlic powder, onion powder, paprika, coriander, dried thyme, sumac, and ground chillies. Stir together until combined and set aside.
  • Heat a heavy-bottomed pot over medium heat. Once it's hot, add the olive oil and swirl it around. Add the shallots, celery, and carrots to the pot and stir. Sauté this mixture for 10 full minutes, or until vegetables are soft on the edges and shallots are translucent. If the vegetables are browning too fast, lower the heat.
  • Add the garlic, 7 spice blend, and lemon zest. Stir and sauté until fragrant, about 1 minute.
  • Add the red split lentils and stir. Add the vegetable stock and stir. Place the lid on top of the pot, slightly askew and bring the soup to a boil. Once boiling, lower the heat to a simmer. Simmer until lentils are soft and breaking apart, about 10-12 minutes. Keep checking in and stirring it up here and there.
  • Add the Tamari to the soup and stir. Give it a taste and then season with salt and pepper to taste. Add the spinach and stir until wilted. Stir in the lemon juice and check the soup for seasoning one more time. Serve the soup hot with chopped parsley, extra pepper, extra lemon etc!
Author: Laura Wright
Course: Main Course, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: baby spinach, bread, carrots, celery, chili flakes, dried thyme, dutch oven, fall, garlic, garlic powder, ground chillies, lentils, onion powder, paprika, red lentils, shallots, spinach, spring, sumac, summer, vegetable stock, winter
An overhead shot of a bowl of lemony lentil soup garnished with chopped parsley and a crust of baguette sticking out. There is a lemon slice and linen napkin nearby.
15/02/2023 (Last Updated: 15/02/2023)
Posted in: autumn, carrots, creamy, gluten free, lentils, main course, nut free, quick, refined sugar-free, salty, soup, sour, spring, summer, umami, vegan, winter
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