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Lemony Lentil Soup

Get ready for a taste journey with our Lemony Lentil Soup! This recipe, serving 4-6 people, is a wallet-friendly delight that mixes everyday ingredients with the magic of red lentils.

You can whip this lemony lentil soup in just 45 minutes. Start by cooking onions, garlic, carrots, and celery until they’re nice and soft. Add cumin, coriander, and turmeric for a burst of flavor, turning the mix of veggies and red lentils into a hearty treat.

Give the soup a quick blend in the middle, creating a texture that’s both smooth and chunky. Then, toss in some lemon zest and juice for a burst of freshness that takes things up a notch.

While the soup simmers, let’s talk about the crispy kale. It takes just 15 minutes in the oven to turn kale into a crunchy delight, adding a modern and healthy twist to your meal.

But we’re not stopping there. A classic duo joins the party with whole-grain grilled cheese. Buttery bread cradles gooey cheese in a comforting combo, balancing out the bold soup.

Serve the hot soup in bowls, topped with crispy kale for a satisfying crunch. On the side, golden-brown grilled cheese beckons you to enjoy a timeless flavor pairing.

In this recipe, we’re keeping things simple without sacrificing flavor or creativity. The result is a delicious dish that stands the test of time, a soup that comforts and excites, leaving your taste buds happy.

Lemony Lentil Soup

Lemony Lentil Soup

Elevate your dinner with Lemony Lentil Soup featuring red lentils and a zesty twist of lemon. A quick blend maintains texture, while crispy roasted kale adds a modern touch. Pair it with a classic whole-grain grilled cheese for a comforting yet creative meal, ready in just 45 minutes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mediterranean
Servings 4 people
Calories 600 kcal


  • Large Soup Pot
  • Immersion Blender or Blender
  • Baking Sheet
  • Parchment Paper


  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • Salt and pepper to taste
  • 1 lemon Zest and juice
  • 2 tablespoons olive oil
  • 4 cups kale stems removed and torn into bite-sized pieces
  • Whole-grain bread
  • Butter
  • Cheese of your choice cheddar, Swiss, or Gouda work well


Soup Base:

  • Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Sauté diced onions, minced garlic, carrots, and celery until the vegetables are softened.
  • Add rinsed red lentils, 6 cups of vegetable broth, 1 teaspoon each of ground cumin and coriander, 1/2 teaspoon of turmeric, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the lentils are tender.
  • Using an immersion blender or transferring in batches to a blender, blend half of the soup until smooth. Return the blended portion to the pot.

Lemon Infusion:

  • Stir in the zest and juice of one lemon. Adjust the salt and pepper to taste.

Crispy Roasted Kale:

  • Preheat the oven to 400°F (200°C). Toss kale with 2 tablespoons of olive oil, salt, and pepper on a baking sheet lined with parchment paper.
  • Roast the kale for 10-15 minutes or until it becomes crispy but not burnt.

Grilled Cheese:

  • Butter one side of each slice of whole-grain bread. Place a slice, buttered side down, in a skillet over medium heat.
  • Add your choice of cheese and top with another slice of bread, buttered side up. Grill until the bread is golden brown and the cheese is melted.


  • Ladle the hot soup into bowls, top it with the crispy roasted kale, and serve with a side of grilled cheese.


  1. Customize the soup by adding other vegetables like spinach or diced tomatoes.
  2. Experiment with different cheeses for the grilled cheese to find your favorite combination.
  3. Make extra roasted kale for a healthy snack or salad topping.
Keyword Grilled Cheese, Healthy, Lentil Soup, Roasted Kale
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Erika Herbert
Erika Herbert