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Lentil Soup with Lemon

Rated as 4.78 out of 5 Stars

"Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!"
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1 h 15 m servings 351
Original recipe yields 4 servings


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  1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
  2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
  3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
  4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 351 calories; 16.2 37.7 14.6 6 1247 Full nutrition

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Read all reviews 561
  1. 809 Ratings

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Most helpful positive review

This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.

Most helpful critical review

I wanted so badly for this soup to be grand, but instead I found it bland. I used the right ingredients and followed the directions. Unfortunately, it was boring. It might have been the brand o...

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Least positive

This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.

Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice ...

This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before addi...

Used a pressure cooker. I am an Indian, I can vouch for this recipe.

Excellent recipe. I didn't really like lentil soup until now. I didn't have tomato paste but it was still outstanding without it. What a wonderful healthy & economical soup to serve with some...

This soup takes the cake! It's awesome, and I am not a huge lentil fan! I'm a vegetarian, so I replaced the chicken broth with vegetable broth which worked out well. Also, I didn't have any toma...

The best lentil soup I have ever eaten--definitely restaurant-quality. I added 2 large potatoes and 3 stalks of celery. My six year old who will not eat onion or celery scarfed this up. When ...

I love the flavor of the soup. It's quite filling and a wonderful comfot food on a cold autumn evening. I use the immersion blender and I think it over-purees it. But I haven't tried it any othe...

Very good, very easy. I'm not big on cumin, but it was good in this. I forgot to put the cilantro in, didn't miss it. The olive oil and freshly squeezed lemon juice really perked up the flavor n...