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.
Print
Smoky Lemon and Dill Lentil Soup
- Total Time: 30 minutes
- Yield: 6 servings
Description
A comforting and vibrant green lentil soup, brightened with fresh lemon and dill and given a smoky depth from paprika. This easy, one-pot meal is both hearty and healthy.
Ingredients
- 1 cup (237ml) of green lentils
- 2 carrots (chopped)
- 3 celery stalks (chopped)
- 2 leeks (white and light green parts,chopped)
- 2 cloves of garlic (crushed,pressed or chopped)
- A handful or two of baby spinach (optional)
- A handful of fresh dill (chopped)
- 1 to 2 lemons
- 1 1/2 teaspoons (7.4ml) of smoked paprika
- 1/4 teaspoon (1.2ml) of ground cinnamon
- 1/2 teaspoon (2.5ml) of ground cumin
- 5 vegetable bouillon cubes (see notes)
- Salt and pepper to taste
Instructions
- In a large soup pot, add the green lentils, carrots, celery, leeks, garlic, smoked paprika, cinnamon, cumin, and vegetable bouillon cubes.
- Stir in ten cups of water.
- Salt to taste.
- Cover the pot and bring to a boil.
- Turn down the heat and simmer until the lentils and vegetables are soft.
- Take the soup off the heat.
- Stir in the baby spinach (if using), a good squeeze or two of fresh lemon juice, the chopped dill, and some cracked black pepper.
- Stir the spinach around until it wilts from the heat of the soup.
- Serve immediately.
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: 15 minutes
- Category: Main Course
- 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?
This recipe already uses dried green lentils, not canned — there’s nothing to substitute. They go straight into the pot with the vegetables and simmer until soft, with no extra cooking-time adjustment needed.
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