- Dish type
- Bean and lentil soup
- Lentil soup
- Red lentil soup
This lentil soup is a little different than the average lentil soup. It's seasoned with lemon juice and fresh coriander leaves, just before serving. It's delicious and very hearty. The perfect soup for the winter months.
517 people made this
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon tomato puree
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon chilli powder or to taste
- 900ml chicken stock
- 190g red lentils
- 1 large carrot, diced
- 2 tablespoons lemon juice or to taste
- 3 tablespoons chopped fresh coriander
- 4 teaspoons extra-virgin olive oil for drizzling
- 1 pinch chilli powder
MethodPrep:35min ›Cook:40min ›Ready in:1hr15min
- 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 puree, cumin, sea salt, black pepper and 1/8 teaspoon of chilli powder. Cook and stir 2 minutes more until the spices are fragrant.
- Stir in the chicken stock, lentils and carrot. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until the lentils are soft, about 30 minutes.
- Pour half of the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, 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 hand blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
- Stir in the lemon juice and coriander, then season to taste with salt. Drizzle with olive oil and a sprinkle of chilli powder to serve.
Reviews & ratingsAverage global rating:(719)
Reviews in English (503)
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.-13 Dec 2009
by Matt Russell
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 kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil.-16 Jan 2011
by Captain Ironspine
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 adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe!-09 Jan 2009
Lemon Coriander Soup Recipe
Lemon Coriander Clear Soup recipe is a scrumptious and healthy soup with a refreshing combination of lemon, coriander, and few vegetables, rich in vitamin C and low in calories. Serve this soup as an appetizer or as comfort food on a rainy monsoon evening or sip on it when you're sick.
Soups are great to have during winters or when you are not keeping well. This vegetable lemon coriander soup is rich in vitamin C, a natural immunity booster. Serve this veg clear soup with garlic breadsticks and a sandwich.
What Goes into Vegan Carrot and Lentil Soup
Aside from the three key ingredients - carrots, red lentils & coriander - there are a handful of other integral components that help create a robust flavour profile in this vegan carrot soup.
The base is built from gently frying onion, celery, garlic and ground coriander. These savoury flavours are essential to round out the inherent sweetness from the carrots.
From here, quality stock, along with the carrots and red lentils are added. Once everything is cooked, fresh coriander and creamy coconut milk are blended in to boost the flavour, adding a touch of luxury to the end result.
Incidentally, the coconut milk is the canned type used in Thai cuisine rather than the refrigerated version typically used as a milk replacement. Whether to use full-fat or reduced-fat is entirely your choice.
As for topping options, I like to keep it simple with a swirl of coconut milk, some fresh coriander, a little black pepper and occasionally some pumpkin seeds.
Lemon and coriander soup recipe | healthy lemon coriander soup | lemon coriander vitamin c rich soup |
lemon and coriander soup recipe | healthy lemon coriander soup | lemon coriander vitamin c rich soup | with 25 amazing images.
The best way to live a fit and happy life despite this daily inconvenience, is to boost your natural immunity, and including vitamin C rich foods in your diet is one way of achieving this through healthy lemon coriander soup .
That’s all the more reason to enjoy this delicious lemon and coriander soup made with Vitamin C rich ingredients like lemon, coriander, carrots and cabbage.
The vegetable stock used in this recipe also helps boost vitamin C levels of each lemon and coriander soup bowlful. Vitamin C is also helpful in relieving cold and cough, so enjoy this comforting soup piping hot on days you feel down, or any cool winter’s day for that matter.
I would like to suggest some tips to make the perfect lemon coriander soup recipe . 1. There is no need to be so specific about the vegetables you add to the stock. Onions, carrots and celery are the basic flavor-imparting agents for your soup. You can combine them with whatever is easily available like garlic, mushrooms, bell peppers or fresh herbs like parsley, thyme, rosemary and leek. Avoid starchy vegetables as they tend to make the stock cloudy. 2. Never add the coriander while the lemon and coriander soup is boiling and always add the coriander just before serving as it tends to become dark.
Our website has a collection of other healthy vitamin C recipes. Check it out to learn exciting salad, smoothie and juice recipes.
Enjoy how to make lemon and coriander soup recipe | healthy lemon coriander soup | lemon coriander vitamin c rich soup | with 25 amazing images. | with detailed step by step photos and video below.
Tomato, Lentil and Coriander Soup
Snow is on the ground again here in Scotland. The Winter does not seem to want to let go it's icy grip. On the bright side, we are gaining a few minutes of daylight every day, so it doesn't seem so dismal. My one complaint is that it is absolutely baltic at work. It is hard to use a computer when your fingers are stiff with the cold.
Tomato, Lentil and Coriander Soup
Tomato, Lentil & Coriander Soup
6 ripe tomatoes, halved
2 red onions, quartered
2 cloves of garlic, left in papery skin
1 cup red lentils
2 cups vegetable stock
1 handful of coriander, chopped
2 tbsp lemon juice
salt and freshly ground pepper to taste
- Preheat the oven to 200C/400F/Gas 6. Place the tomatoes, onions and garlic in a roasting tray, mix with the olive oil and season. Roast the vegetables for 20 - 30 minutes until the vegetables are starting to brown at the edges.
- Remove from the oven and leave to cool for a few minutes before removing the skin from the garlic.
- Whizz up the vegetables in a blender and add to your soup pot, along with the stock and lentils. Cook your soup for 15-20 minutes until the lentils are tender, then add the lemon juice and coriander and taste for seasoning.
Here are a few snowy pictures from our walk in Den of Alyth.
I absolutely love lentils, especially red ones. This looks really good Holler.
Lots of lentils in my pantry, less of inspiration, so thanks for a yummy tip! Especially loved the second of your winter shots.
Great soup! And beautiful scenic photos. You definitely need soup to keep you warm.
Hi Nic, I love red lentils too. They are just so quick and easy :)
It was delicious and very comforting VB :)
Hi Pia, We had a great day out, walking in the snow. It was a bit dull and quite difficult to get good shots, but I quite like these.
Hi Joan, It would have gone down nicely, but I only had hot chocolate and a banana with me. I did enjoy a pint of cider at the end of the walk though :)
Just discovered you and couldn't be happier that the first recipe was a red lentil dish.
A good red lentil soup is the only thing that makes winter bearable.
This is one of my favorite soups and I always have the ingredients on hand.
I'm sorry you're so cold. I'm actually enjoying some mild weather this week.
Hearty and healthy. We've had snow too..again! Im ready for the spring now
Lovely pics - and congratulations on the new domain!
That looks like just the soup for cold weather - cold fingers at work is no fun - E and I have been thinking how cold it would be in this weather in our old flat in Edinburgh which just didn't have great heating!
Yum, this looks fabulous. I haven't made lentil soup in ages.
We're a long, long way from soup weather but boy this looks lovely Holler. So many of my favourite flavours in there. I'll just have to bookmark for winter time. Thanks for this.
Nice to meet you Meg :)
Hi Diann, I think I am in danger of becoming a weather bore! I will be better once spring is here.
I am ready for spring to Beth. Oh no, there I go again!
Being in a flat in Edinburgh with no heating doesn't bear thinking about just now! Brrrrrr! You stay where you are Johanna :)
I hope you enjoy it in your winter then Kathryn :)
Looks great Holler! I just love red lentil soups. In fact that was my last post too, just can't get enough.
Holler, that looks so bright, cheery and warming. Perfect.
I've been such a big fan of lentil soups lately, and this one looks awesome, Holler! Thanks for sharing! :-D
A very heartwarming and comforting soup! Love the flavours.
Hi Katerina, I am heading off to look at your lentil soup now, I am intrigued to see what you put in yours :)
They are just such a good winter ingredient, aren't they Jenny :)
Gorgeous soup Holler. I too have been eating a lot of soup this icy cold winter.
That looks really delicious and perfect in this cold wet weather!
Your soup looks so delicious I just had to make it immediately. I was really in the mood for soup so I tried your recipe last night. It was tasty but I did make a slight boo boo. I didn't have red lentils although I had some green lentils in the cupboard. I used the green not knowing how much of a difference there is between cooking with the red and green. Green lentils take much longer to cook, needing more liquid also, and have a stronger taste than the red. Whoops! So next time I will try the recipe properly with red lentils. The green lentil one was pretty good so I imagine with the red lentils the soup will be perfection!
I'm a cooking with lentils learner )
Moroccan Lentil Soup
- Author: Julie Andrews
- Prep Time: 15-20 mins
- Cook Time: 30-35 mins
- Total Time: 45-55 mins
- Yield: Serves 6 1 x
- Category: Soup
- Method: Stove-Top, Slow Cooker
- Cuisine: Moroccan-Style
A hearty plant-based soup with lentils, vegetables and Moroccan spices.
- 1 tablespoon olive oil
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, peeled and diced
- 3 – 4 cloves garlic, peeled and minced
- 1 tablespoon tomato paste (optional)
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons kosher or sea salt
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 cup dried lentils
- 5 ½ cups unsalted vegetable stock
- 1 medium or 2 small Yukon gold, sweet or red potato(es), diced
- ½ cup full-fat canned coconut milk
- Zest and juice of 1 medium lemon
- ½ cup fresh cilantro leaves, chopped
- Heat the olive oil in a Dutch oven to soup pot to medium. Add the carrots and onion and sauté 4-5 minutes or until slightly soft. Stir in the garlic, tomato paste (if using), cumin, coriander, salt, turmeric, black pepper, cinnamon and cayenne pepper and sauté 30-60 seconds or until fragrant. Add the lentils and stock and bring to a simmer. Add the potatoes.
- Let soup simmer 25-30 minutes, stirring occasionally, until lentils and potatoes are tender. Stir in the coconut milk, lemon zest and juice and ½ of the cilantro. Taste and adjust the seasoning, if necessary.
- Serve soup in bowls and top with remaining cilantro.
To make it in the slow cooker:
- Place the carrots, yellow onion, garlic, tomato paste (if using), cumin, coriander, salt, turmeric, black pepper, cinnamon, cayenne pepper and dried lentils in the bowl of a slow cooker. Cook on high 2-3 hours or low 4-5 hours or until lentils are tender.
- Add the potatoes and cook another 30 minutes on high or 1 hour on low or until slightly tender. Stir in the coconut milk, lemon and half of the cilantro. Taste and adjust seasoning, if necessary.
- Serve soup in bowls and top with remaining cilantro.
Cooking Tip: Adding the tomato paste will create richness and a greater depth of flavor.
Make it a Meal: Pair with a green salad with vinaigrette dressing.
- Serving Size: 1/6 of recipe
- Calories: 182
- Sugar: 4g
- Sodium: 593mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: soup, stew, lentils, plant-based
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Are Lentils Good For You?
Let’s start with the basics! Lentils are a wonderfully nutritious addition to your diet. They taste amazing, they’re filling, and they are high in protein. They cook quickly and are versatile enough to be used in so many dishes.
Do You Need to Soak Red Lentils For Soup?
One of the things that makes red lentils so incredible for weeknight dinners or even lunches is that they don’t need to soak overnight like other legumes. Just give other lentils a good rinse and they’re ready for the stockpot! They’ll only need 20-30 minutes of cooking time to become tender and ready to enjoy.
Our Vegan Red Lentil Soup recipe is naturally vegan and gluten-free. No fancy ingredients needed, just red lentils, garlic, cilantro, lemon, olive oil, and done! We love a simple, affordable vegan meal option.
Substitutions and tweaks
You can blend the soup or leave it chunky as I have, you can also adjust the amount of water up or down depending on whether you like a thicker or thinner soup.
Sometimes I also love to throw in some baby spinach to add even more nutrients and increase the iron content, and chopped carrot is also great in this recipe.
If you can&rsquot find split yellow lentils (also known as toor dal or split pigeon peas) you can substitute with red lentils, just be sure to adjust the cooking time to match the instructions on the package of the lentils you are using.
I make this recipe now using a regular pot on the stovetop as my pressure cooker is murdering everything I try to make in it, but you can also make it in an Instant Pot, pressure cooker or slow cooker.
Just check the table below to adjust the cooking time. Note that you do not need to soak yellow split lentils.
|Cooking method||How long?|
|Instant Pot||Cook 8 minutes on high pressure then naturally release for 10.|
|Pressure Cooker||Cook for two whistles (around 6-8 minutes) after pressure has been reached (the first whistle means pressure has been reached, so three whistles altogether with the additional two), quick release.|
|Stovetop||Once at a boil, reduce heat to medium-high and maintain at a simmer for 13-15 minutes.|
|Crockpot||Cook on high for four hours|
Whichever method you use to cook them, the lentils should be disintegrating, NOT firm.
Finally, this is one of the few &ldquonon-spicy&rdquo recipes I love and make. There is just a touch of spice in it, in order to really let the lemon flavour stand out.
Use high-quality vegetable stock or stock cubes only, I made the mistake once of trying to use up some awful cheap veggie stock cubes that I had bought and trust me, it ain&rsquot worth it.
Better to just use water if you haven&rsquot got any decent stock or cubes on hand.
Now go forth and make my lovely light lemon lentil soup, and tell me all about it in the comment section!
What is the difference between cilantro and coriander
Both cilantro and coriander come from the same plant. In the US, cilantro is the name for the plant’s leaves and stem, while coriander is the name for its dried seeds. Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds. (Healthline)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 stalks celery with leaves, diced
- 2 carrots, diced
- 1 ½ teaspoons minced garlic
- 6 cups water
- 2 cups French green lentils
- 2 tablespoons chopped fresh parsley
- 1 tablespoon salt, or more to taste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground black pepper
- ½ teaspoon cayenne pepper
- ¼ cup butter (Optional)
- 1 cup all-purpose flour (Optional)
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley
- freshly ground black pepper
Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
Whisk butter and flour together in a small saucepan over medium-low heat stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.