Lemon Lentil Soup with Dill

Course: Entrees, Soups
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings



  • 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



  1. In a large pot, sort through green lentils for any hard debris or rocks.
  2. Add 4 cups of water and 1 bay leaf and bring everything to a boil.
  3. 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:

  1. Chop onion, carrot, celery and garlic.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with plain yogurt, additional dill and chopped green onions.