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Easy Lentil Soup with lemon and greens is a hearty winter dish that will warm you through on the coldest days.

It seems like I get a lot of recipe queries when I post my weeknight dinners on my Instagram stories. I love when people think that what I’m making looks good enough to make themselves! I mean, isn’t that the point of this whole thing? The problem I usually run into, though, is all of the background stuff that goes into posting a recipe on the blog: recording ingredients, taste-testing/adjusting the recipe, and photography, to name a few. An “easy” recipe can take me 4 hours to post, from start to finish.

When I posted a rather poor-quality photo of this soup, I almost instantly had requests for the recipe. How delightful that people like my iPhone photos, even when the lens is covered with a layer of steam. Thankfully, since I had just finished this batch, I could provide the ingredients with relative accuracy. Even more thankfully, my mom bought me a new light setup, so I could even take a pretty photo of the soup despite no natural light at 5:30 PM.

So what is this recipe, anyway? A hearty, warm, filling brown lentil soup with greens, herbs, and just enough lemon. It’s rich, while also light; protein-packed, but meatless (vegan, actually); full of complex flavors, but easy to make; and, my favorite, is that it is loved by parents and children. *Gasp*

Why do I love lentils?

Why WOULDN’T I love lentils?

• they’re delicious
• they’re filling
• they’re packed with fiber and protein (hence the point above)
• they’re full of antioxidants (see link below)
• they’re cheap! $2.50/lb at Whole Foods, and possibly less expensive elsewhere
• they’re shelf stable for months. I don’t know exactly how many months, but I wouldn’t hesitate to add dry lentils to your apocalypse food store, if you have one (I do not…but maybe I should)
• they’re used in tons of Armenian recipes, and it is generally known (in my mind) that Armenian food is the best food. Comment below if you agree.

Can I make substitutions?

This recipe is perfect for those who don’t really like recipes. With the exceptions of the lentils, you could practically sub anything for anything else. I’m being a little facetious, but seriously, don’t take this recipe too seriously. Omit celery, if you want. Add more onion or garlic. Use more carrots, or fewer carrots, or no carrots! Use green or brown lentils, or even take this in a different direction with red lentils. Use whatever leafy greens you like. Add more, or less, or no lemon juice. Add fresh mint (I liked that version, but my husband did not). Add more dill (highly recommend this for dill-lovers). Go nuts, kids.

Can I freeze this soup?

ABSOLUTELY! You can double the batch, then freeze the leftovers for an even quicker weeknight meal. I recommend freezing in individual portions for a nice grab-and-go lunch for work. I generally freeze in a big glass Pyrex container when I’m going to reheat it for my family. Allow the soup to cool a bit to close to room temperature before freezing, though.

Does this soup last in the fridge?

It should last for 3-4 days, if properly refrigerated. It tastes great as a leftover. My toddler can’t get enough of this soup, though, so we rarely have enough left for leftovers. In fact, she just asked me to make it for the third time in as many weeks.

Can I serve this soup as an entire meal?

For sure! My favorite thing about lentils is that they’re soooo hearty, and soooo filling, that they make the ultimate vegan or vegetarian powerhouse ingredient. A big bowl of this soup, with or without some bread, makes a great meal. Lentils are also full of antioxidants, which is a nice added bonus.

What else can I make with lentils?

So many things.

• Armenian Lentil, Wheat, and Spinach/Chard Soup
• Instant Pot Vegan Lentil Chili
• Sausage Lentil Stew

And this is JUST from my blog. Google around to find more lentil recipes, if you so choose.

If you have a favorite lentil recipe, or you make this one, comment below! The more you visit my site and comment, the more people will see this recipe when they search.

Warm. Filling. Lemony fresh. Vegan. Budget-friendly. Top-8 Free (check your broth to be sure). Easy as pie. Easy Lentil Soup with lemon and greens is what you need this winter.

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Easy Lentil Soup

Easy Lentil Soup with lemon and greens is a hearty winter dish that will warm you through on the coldest days.

Course Lunch or Dinner, Soup

Cuisine American, Middle Eastern Inspired

Keyword Soup, vegan, vegetarian

Total Time 40 minutes

Servings 4 people

Calories 174 kcal

Ingredients

• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 large onion, diced
• 1-2 tbsp olive oil
• 2 cloves garlic, minced
• 1 inch piece of ginger root, peeled, left whole
• 1 cup brown lentils
• 6 cup vegetable broth/stock (or just water)
• 1 dried bay leaf
• 3 cup raw greens, chopped--like kale, turnip greens, mustard greens, beet greens, spinach. (can substitute 1 cup of cooked greens instead)
• 1 tbsp fresh dill, chopped
• juice of one juicy lemon
• salt and pepper

Instructions

1. In a medium sized pot, saute the carrot, celery, and onion in the olive oil over medium heat until starting to soften (about 7-8 minutes).

2. Add the garlic, ginger, lentils, broth/water, and bay leaf, and stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer.

3. Cook, uncovered, until the lentils have softened. This takes about 20-30 minutes.

4. Add the greens, and stir well to combine, simmering until they have wilted down.

5. Stir in the dill and lemon juice. Add salt and pepper, to taste. Serve warm.