Course Entrees, Soups
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Lemon Lentil Soup with Dill

Prep Time 30 minutes
Cook Time 30 minutes



  • 1 pound lentils, green, dried
  • 4 cups water
  • 1 bay leaf

Lemon Lentil Soup with Dill:

  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 1 cup carrot, cut into rounds
  • 1 cup celery, diced
  • 2 tsp garlic, minced
  • 1 bay leaf
  • 1 quart vegetable stock
  • 2 cups lentils, cooked
  • 3 tbsp lemon juice
  • 1/2 cup dill, fresh chopped
  • 1/4 tsp salt
  • 1/8 tsp pepper

Optional Toppings:

  • yogurt, plain; dairy free if desired
  • dill, fresh
  • green onions, chopped



  • In a large pot, sort through green lentils for any hard debris or rocks.
  • Add 4 cups of water and 1 bay leaf and bring everything to a boil.
  • Cover the pot slightly, leaving the lid ajar, and simmer gently for 25-30 minutes. Lentils are ready when the water is fully absorbed and lentils are tender to the bite.

Lemon Lentil Soup with Dill:

  • Chop onion, carrot, celery and garlic.
  • In a soup pot, add olive oil over medium heat. Sauté onion, carrot and celery for 3-5 minutes. Add in garlic and sauté for an additional minute or two until fragrant.
  • Add in the bay leaf and vegetable stock. Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes, or until vegetables are tender to the bite.
  • Add in cooked lentils, lemon juice, chopped dill, salt and pepper. Heat until warm and adjust seasonings to taste - you may want more lemon juice or salt.
  • Serve with plain yogurt, additional dill and chopped green onions.