There are some recipes that feel like a warm hug in a bowl, and this Lentil Soup with Cumin and Lemon is precisely that. It’s the dish I turn to on a grey, drizzly afternoon when all I want is something deeply nourishing and restorative without spending hours in the kitchen. The magic of this soup lies in its wholesome simplicity and the bright, zesty character that lifts it from a basic lentil soup to something truly special. The earthy depth of the cumin, warmed and bloomed in the pot, mingles with the creamy red lentils, all cut through by a final, vibrant squeeze of fresh lemon juice. It’s a combination that just sings.

I’ve been making this for over 8 years, and it never disappoints. It started as a way to use up a bag of red lentils and has since become a cornerstone of my autumn and winter cooking. We make a large batch almost weekly, and it sees us through lunches and light dinners. It’s the kind of soup recipe that feels both humble and a little bit elegant at the same time. It’s a wonderful meal for anyone looking for a hearty, plant-based dish that is packed with flavour and goodness. The process is straightforward, and the result is consistently satisfying, creating a wonderfully thick and flavourful soup that always gets compliments.

Whether you’re a seasoned cook or just finding your feet in the kitchen, this Lentil Soup Cumin Lemon Recipe is wonderfully forgiving. It’s a brilliant way to get more plant-based protein into your diet, and it’s a meal that leaves you feeling genuinely good. It’s the kind of food that nurtures from the inside out.

Recipe Overview

This recipe transforms a handful of store-cupboard staples into a beautifully textured and aromatic soup. The red lentils cook down to create a naturally creamy base, while the toasted cumin provides a smoky warmth that is beautifully contrasted by the fresh lemon and coriander added at the end. I’ve found that letting it sit for even ten minutes before serving allows the flavours to meld together perfectly.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Lentil Soup Cumin Lemon Recipe

• Genuine Flavour: The taste is wonderfully layered. You first get the smoky, earthy notes from the ground cumin, followed by the subtle sweetness of the carrots and the creamy, nutty flavour of the lentils. The final burst of lemon juice and fresh coriander at the end brightens everything up, preventing the soup from tasting heavy.
• Comes Together in About 35 Minutes: From chopping the vegetables to ladling the finished soup into bowls, this entire meal is ready in well under an hour, which works beautifully for those busy weeknights when you want something substantial and homemade.
• Flexible Recipe: This recipe is a fantastic starting point. You can wilt a few large handfuls of fresh spinach into the soup at the very end, add a can of chopped tomatoes with the stock for a richer base, or even stir through some leftover shredded chicken for extra protein. If you enjoy other simple vegetable dishes, you might also like this Healthy Veggie Fried Rice Recipe.
• Great for Batch Cooking: I often double the ingredients to make a big pot on a Sunday. It keeps brilliantly in the fridge and the flavours deepen overnight, making it an excellent option for packed lunches throughout the week.
• Family Tested: This soup is a staple in my house. My partner loves it with a swirl of yoghurt and a sprinkle of chilli flakes, and it’s one of the few soups my children will happily eat without any fuss, especially when there’s some crusty bread for dipping involved.

Lentil Soup Cumin Lemon Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this Lentil Soup Cumin Lemon Recipe, we’re using common ingredients that are easy to find. The key is using good quality ground cumin and a really fresh lemon. I always use organic vegetable stock cubes, as they tend to have a cleaner, less salty flavour; Kallo Organic is a brand I rely on for a consistently good result.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 2 celery sticks, finely diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 250g red split lentils, rinsed well
• 1.5 litres good-quality vegetable stock
• Juice of 1 large lemon (about 3-4 tbsp)
• A large handful of fresh coriander, roughly chopped
• Salt and freshly ground black pepper, to taste

Elena’s Tip: Don’t skip rinsing your lentils! This removes any dust or debris and helps get rid of some of the starches that can cause the soup to become overly thick or foamy as it cooks.

How to Make This Lentil Soup Cumin Lemon Recipe

The process for making this soup is straightforward and methodical. By building the flavours in layers—starting with the vegetables, then the spices, and finally the liquids—you ensure a deep and well-rounded final taste.

1. Sauté the Vegetables: Heat the olive oil in a large saucepan or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This creates a sweet, aromatic base.
2. Bloom the Spices: Add the minced garlic, ground cumin, and ground turmeric to the pan. Stir constantly for about 1 minute until the spices are incredibly fragrant. This step is crucial for unlocking the full depth of their flavour.
3. Add Lentils and Stock: Pour in the rinsed red lentils and the vegetable stock. Stir everything together well, scraping up any flavourful bits that may have stuck to the bottom of the pot.
4. Simmer Gently: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, or until the lentils are completely soft and have started to break down. Give it a stir every so often to prevent sticking.
5. Blend to Your Liking: Once the lentils are cooked, you can choose your texture. For a completely smooth soup, carefully transfer it to a blender. What works best for me is using an immersion (stick) blender directly in the pot. I like to blitz it for just 20-30 seconds, leaving about a third of the soup with some texture for a more rustic feel.
6. Finish with Lemon and Coriander: Take the soup off the heat. Stir in the fresh lemon juice and the chopped fresh coriander. This is the final step that brings the whole dish to life.
7. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls and serve immediately.

Tips From My Kitchen

Over the years, I’ve picked up a few little tricks that really make a difference with this Lentil Soup Cumin Lemon Recipe. These small details help ensure a perfect result every single time.

• Gentle Simmering is Key: Once you add the lentils and stock, keep the heat low. A vigorous boil can cause the lentils to stick to the bottom of the pot and burn. A gentle, lazy bubble is all you need for the lentils to cook through perfectly.
• The Secret Step: Blooming Spices: I learned that frying the ground spices in oil for a minute before adding any liquid is a game-changer. This technique, often called blooming or tempering, transforms their flavour from raw and dusty to deep, toasty, and aromatic. Don’t skip it!
• Make-Ahead Base: If you’re short on time, you can chop the onion, carrots, and celery ahead of time. Store them in an airtight container in the fridge for up to two days. This makes the final cooking process even faster. Looking for other dishes you can prep ahead? This Sticky Sweet Teriyaki Chicken Bowls recipe has elements you can prepare in advance.
• Storage and Reheating: This soup stores beautifully. Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. The soup will thicken considerably once chilled, so you’ll likely need to add a splash of water or stock when you reheat it on the hob or in the microwave.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Feel free to experiment based on what you have in your fridge or your personal taste preferences.

• A Touch of Heat: For a spicy kick, add 1/2 teaspoon of red chilli flakes or one finely chopped fresh red chilli along with the garlic and spices. It adds a lovely warmth that complements the cumin.
• Creamy Coconut Version: For an even richer and creamier texture, stir in 200ml of full-fat coconut milk at the end along with the lemon juice and coriander. It adds a subtle sweetness that is absolutely delightful. The base recipe is already vegan, so this keeps it plant-based.
• Add Some Greens: For an extra nutritional boost, wilt in a couple of big handfuls of fresh spinach or kale during the last few minutes of simmering. The greens will cook down and blend beautifully into the soup.

What to Serve With This Lentil Soup

While this soup is a satisfying meal on its own, a few simple accompaniments can make it feel even more complete. It’s also lovely alongside other dishes like my Cheesy Tuna Melt Sandwich Recipe for a classic soup-and-sandwich lunch.

• Crusty Bread: A thick slice of warm, crusty sourdough or a wholemeal baguette is essential for dipping and soaking up every last drop.
• A Dollop of Yoghurt: A spoonful of thick Greek yoghurt or a plant-based alternative adds a cool, tangy contrast to the warm, earthy spices of the soup.
• A Simple Green Salad: A side salad of mixed leaves, cucumber, and tomato tossed in a simple lemon vinaigrette provides a fresh, crisp counterpoint to the heartiness of the soup.

Frequently Asked Questions

Lentil Soup Cumin Lemon Recipe

A vibrant and hearty red lentil soup, beautifully seasoned with earthy cumin and brightened with fresh lemon juice and coriander. A quick, easy, and flavourful meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: Mediterranean

Calories: 341

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 medium carrots peeled and finely diced
• 2 celery sticks finely diced
• 3 cloves garlic minced
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 250 g red split lentils rinsed well
• 1.5 litres good-quality vegetable stock
• Juice of 1 large lemon about 3-4 tbsp
• A large handful of fresh coriander roughly chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Sauté the Vegetables: Heat the olive oil in a large saucepan or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This creates a sweet, aromatic base.
2. Bloom the Spices: Add the minced garlic, ground cumin, and ground turmeric to the pan. Stir constantly for about 1 minute until the spices are incredibly fragrant. This step is crucial for unlocking the full depth of their flavour.
3. Add Lentils and Stock: Pour in the rinsed red lentils and the vegetable stock. Stir everything together well, scraping up any flavourful bits that may have stuck to the bottom of the pot.
4. Simmer Gently: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, or until the lentils are completely soft and have started to break down. Give it a stir every so often to prevent sticking.
5. Blend to Your Liking: Once the lentils are cooked, you can choose your texture. For a completely smooth soup, carefully transfer it to a blender. What works best for me is using an immersion (stick) blender directly in the pot. I like to blitz it for just 20-30 seconds, leaving about a third of the soup with some texture for a more rustic feel.
6. Finish with Lemon and Coriander: Take the soup off the heat. Stir in the fresh lemon juice and the chopped fresh coriander. This is the final step that brings the whole dish to life.
7. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls and serve immediately.

Notes

This soup freezes beautifully. Serve with a dollop of yogurt and some crusty bread for a complete meal.

I truly hope you enjoy making this Lentil Soup Cumin Lemon Recipe as much as we do in my home. It’s a wonderfully reliable and delicious meal that I turn to time and again. If you give it a try, I would love to hear how it turned out for you. Please leave a comment below and let me know your thoughts!

Happy cooking,
Elena Rodriguez