Lemony Lentil Soup

Lemony Lentil Soup
Created By: Lorie Hutson, Spokesman-Review
Use: Shasta Yellow Lentils
Yields: 8 servings
Hearty, Vegan

Lemony Lentil Soup
Recipe and photo courtesy of Lorie Hustson, The Spokesman-Review

This is a straightforward lentil soup, but a shot of citrus and zest give it a deliciously bright flavor. Plus, it’s packed full of antioxidant-rich carrots and kale. The lentils add to the healthy fiber content.

Originally published in “So Easy, Luscious Healthy Recipes for Every Meal of the Week,” by Ellie Krieger


16 ounces Shasta yellow lentils, rinsed and sorted. Remove any non-lentil material before cooking.

2 teaspoons canola oil

1 small onion

1 large carrot, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

12 cups low-sodium chicken or vegetable broth, plus more if needed

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon salt

6 cups chopped kale leaves (about 6 ounces)

3 Tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest


Heat the oil in a 6-quart pot over medium-high heat.

Add the onion and cook, stirring until softened and translucent, 3 to 5 minutes.

Add the carrot, celery and garlic and cook covered, stirring occasionally, until the carrots are softened, about 5 minutes.

Add 12 cups of the broth, lentils, basil, thyme and salt.

Bring to a boil.

Reduce the heat to low, add the kale and cook until the lentils are tender, 20 to 30 minutes, adding more broth if necessary.

Stir in the lemon juice and zest. Serve.