Lemon Lentil Soup
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Lemon Lentil Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish, Soup
Servings: 6 people
Author: Bri @ monday sunday kitchen


  • 2 tbsp olive oil more as needed
  • 2 medium onions chopped
  • 4 large celery stalks chopped
  • 2 large carrots roughly chopped
  • 5 cloves garlic
  • 3 tbsp cumin
  • 1/2 tsp tumeric
  • couple dashes of celery salt
  • 1 tsp kosher salt plus more to taste
  • freshly ground pepper to taste
  • 2 cans of lentils
  • 1800 ml chicken broth
  • 1 - 2 fresh lemon juice depending on how juicy they are
  • 2 bay leaves
  • 1/2 cup fresh cilantro chopped


  • In a large stove top pot, add olive oil and sauté onions, celery, and carrots until slightly tender (5 minutes).
  • Stir in garlic, cumin, turmeric, celery salt, and kosher salt.
  • Add in lentils, chicken broth, lemon juice, bay leaves, and cilantro.
  • Taste and season with extra lemon, salt, and pepper as needed.
  • Let simmer for 30 minutes or so, until the veggies are tender.
  • Remove bay leaves and serve with toasted pita chips, fresh cilantro, and pickled turnip shavings. FYI, this soup is extra tasty with all these little toppings, but still delicious without!