As winter approaches, nothing’s better than a cozy bowl of soup! Check out this Lemony Lentil Soup recipe.

While some soups can lack heartiness and protein, this soup is packed with lentils (great plant-based protein!) and lots of veggies. While this soup is naturally vegan, we love to top it off with a healthy dose of parmesan cheese for extra flavour, not to mention added healthy fats! This soup is a meal in itself and is something the whole family will love.

It’s also a great recipe to store in the freezer – perfect for those weeknight dinners when all you crave is a comforting bowl of soup.


For the soup:

  • 1/4 Cup Olive Oil
  • 2 Medium Yellow Onions finely chopped
  • 2 Stalks Celery chopped
  • 4 Cloves Garlic mashed
  • 3 Carrots chopped into coins
  • 1 Teaspoon Cumin
  • 3 Tablespoons Tomato Paste
  • 2 Cups Green OR Brown lentils
  • 8 Cups Vegetable Broth
  • 2 Bay Leaves
  • 1 Tablespoon Sea Salt
  • 1 Teaspoon Ground Black Pepper
  • 1/4 Cup Lemon Juice, this is about two whole lemons
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 3/4 Cup Grated Parmesan Cheese

For garnishing (optional):

  • Chopped Parsley
  • Olive Oil Drizzle
  • Parmesan Cheese


  1. Heat a large soup pot or dutch oven on the stove over medium heat and add in your olive oil.
  2. While the oil is heating up, prepare your vegetables. Chop your onion, carrots, celery, and mash your garlic.
  3. Once the oil is hot, add your veggies into the pot along with the cumin. Stir until they start to soften, about 7-8 minutes.
  4. Next, add in the tomato paste, making sure that it coats the veggies well. Cook for about 1 more minute.
  5. Then, add in the lentils, broth, bay leaves, and salt and pepper. Stir again to coat everything well.
  6. Bring your mixture to a gentle boil, then cover and reduce the heat to low. Cook for about 30 minutes.
  7. Remove the pot from the heat. Then, take off the cover and remove the bay leaves.
  8. Next, stir in the lemon juice, crushed red pepper flakes, and parmesan cheese.
  9. Taste, and adjust with more salt and pepper as needed.
  10. Now serve your soup in a bowl with olive oil, lots of chopped parsley, and an extra sprinkle of parmesan cheese. Enjoy!

Recipe from Kale Junkie.