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Lemony Lentil Soup

A superb summer soup served cold as an appetizer, and yet just as satisfying warm and fragrant.


  • 1 Tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) diced yellow onion
  • 3 cloves garlic, minced
  • 1 red pepper, sliced thinly
  • 1 cup (250 mL) diced sweet potato
  • 2 Tbsp (30 mL) fresh grated ginger
  • 2 tsp (10 mL) turmeric
  • 1 tsp (5 mL) cumin
  • 1/2 tsp (2 mL) cinnamon
  • 1/2 tsp (2 mL) dried chili flakes, or as desired
  • 5 cups (1.25 L) vegetable broth
  • 1 cup (250 mL) dried red split lentils
  • salt to taste, optional
  • 1 lemon, zest and juice
  • fresh basil or cilantro, to garnish, if desired


In a deep soup pot or Dutch Oven, heat canola oil over medium. Add onions, garlic, red pepper, and sweet potato. Sauté for 2-3 minutes, just until onions begin to sweat and soften.

Stir in ginger, turmeric, cumin, cinnamon and chili flakes and sauté for another 1-2 minutes.

Add broth and lentils, reduce heat to medium low and simmer for 10-12 minutes until lentils have softened. Season with salt if desired.

Grate and juice lemon. Stir in just before serving.

Garnish bowls with chopped basil or cilantro, as desired.


Split red lentils cook quickly, thickening the soup. Add a little more broth if desired.

Double the portion to make this soup a meal, just add a salad and warm naan or pita!

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