Go Back

Healing Golden Lemon Lentil Soup

Healing golden lemon lentil soup made with red lentils simmered until they dissolve, then blended into a silky turmeric-golden broth. Finish with fried crispy shallots and fresh parsley for a bright, comforting Middle Eastern main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Lentils
  • 1.5 cup red lentils, rinsed
Vegetables
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
Soup base
  • 6 cup vegetable broth
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp olive oil
Spices
  • 2 tsp cumin
  • 1.5 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 0.5 tsp salt and pepper to taste
Crispy shallot topping & serving
  • 2 shallots, thinly sliced and fried in olive oil
  • 0.25 cup fresh parsley
  • 1 lemon
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 2 tbsp olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes, stirring until softened and glossy.
  2. Add the garlic and all spices (cumin, turmeric, coriander, smoked paprika, and cayenne) and cook for 2 minutes until very fragrant.
Simmer and blend
  1. Add the rinsed red lentils and vegetable broth, then bring to a boil and keep it at a rolling boil for 2 minutes.
  2. Reduce the heat to low and simmer for 25-30 minutes until the lentils have completely dissolved and the broth looks thick and creamy.
  3. Blend the soup with an immersion blender until smooth and silky.
  4. Stir in the lemon juice and lemon zest, then season with salt and pepper to taste.
Make crispy shallots and serve
  1. In a skillet with a thin layer of olive oil, fry the thinly sliced shallots until crispy and golden.
  2. Ladle the soup into bowls and top with crispy shallots, fresh parsley, a squeeze of lemon, and a drizzle of olive oil.

Notes

For the smoothest texture, blend while the soup is hot and add a splash of broth only if it becomes too thick after blending. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is not recommended due to texture changes after blending. For a dairy-free swap, this soup is naturally dairy-free—just ensure the vegetable broth is vegan/plant-based.