Warm your appetite with a bowl of this citrusy lentil soup.
Lentil soup is what’s for lunch today. I make this soup often. It’s rustic and easy to prepare. The nutritional profile is wonderful. Best of all, the lentils remain whole and keep their firm texture. This is a brothy lentil soup. A smoked-paprika scented stock is infused with the earthy flavor of the lentils. The soup is finished with lemon and dill. Fresh dill is one of my favorite herbs. The bright and citrusy flavor of dill counters the richness of the lentils. Spinach is stirred in at the end of cooking to remain vibrant and green. Lots of freshly cracked black pepper is welcome here too.
I typically make this soup in the morning. It reheats well. After a long walk on the beach, I warm some pita in the toaster oven and heat the soup for lunch or a light dinner. I always keep pita bread in my freezer because I’m half Lebanese. Round out this meal with olives, marinated artichokes and/or some roasted red peppers to stuff into the pita. Alternately, you can serve the soup with steamed rice for a complete protein. 
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This citrusy lentil soup features a smoked-paprika scented broth, earthy lentils, and a bright finish of lemon and dill, making it a comforting and nutritious meal.
Ingredients
- 1 cup green lentils (Whole Foods 365 Organic Brand recommended)
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 leeks, white and light green parts, chopped
- 2 cloves garlic, crushed or chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 vegetable bouillon cubes
- 10 cups water
- Salt, to taste
- Juice of 1 lemon
- 1/4 cup fresh dill, chopped
- 2 cups fresh spinach
- Freshly cracked black pepper, to taste
Instructions
- In a large soup pot, combine the green lentils, carrots, celery, leeks, garlic, smoked paprika, cinnamon, cumin, and vegetable bouillon cubes.
- Add 10 cups of water and salt to taste. Stir well to combine all ingredients.
- Cover the pot and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the soup simmer for 30-35 minutes, or until the lentils are tender but still hold their shape.
- Stir in the lemon juice and fresh dill, then add the spinach. Cook for an additional 2-3 minutes until the spinach is wilted and vibrant green.
- Season with freshly cracked black pepper to taste before serving.
Notes
This soup reheats well, making it perfect for meal prep. Serve with warm pita and a side of olives, marinated artichokes, or roasted red peppers. For a complete protein, pair with steamed rice. Fresh dill adds a bright flavor, but you can substitute with parsley if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 4
- Carbohydrates: 40
- Fiber: 15
- Protein: 12
- Cholesterol: 0
Frequently Asked Questions
Can I use dried lentils instead of canned for this soup?
Yes, you can use dried lentils. Just be sure to rinse them and adjust the cooking time as they will take longer to become tender.
What type of lentils should I use for this Citrusy Lentil Soup?
For this recipe, it’s best to use green or brown lentils, as they hold their shape well and provide a firm texture in the soup.
How can I modify the soup if I don’t have fresh dill?
If you don’t have fresh dill, you can substitute it with dried dill, using about one-third of the amount, or try using other fresh herbs like parsley or cilantro for a different flavor.
This looks so lovely and fresh x