Gluten Free/ Main Course/ Soup + Stew


Best Lentil Soup - Lemon + Lentil

Years ago when we used to work in the bakery, Adam and I would have soup every day for lunch. Everyday for 6 or 7 years we would sit down together on our lunch break and eagerly inhale the complimentary fresh sourdough and veggie based soup like there was no tomorrow. It was often the first real meal of our day and the only few minutes we had to sit down all shift. It was all ours. Yet like all routines, in time, it become both a comfort and a burden. How we were able to become resentful of free organic meals, I will never know, but by the end of our stint there, we both fell out of love with soup. Hard.

It’s taken me nearly two years of not eating soup round-the-clock to finally come to the realization that it simply is the best lunch of all time. I crave it daily. When Adam asks what I want for supper, I always respond ‘soup’, to which he responds with claims that’s what I always say Β―\_(ツ)_/Β― . Over the last few months I’ve been dealing with some non-serious health related issues, something I alluded to earlier here. After some fasting and testing I was discovered that I was anemic, which explained a lot to me, and I will discuss more in the future, as well as suffering from some autoimmune issues.

The combination of iron supplements (I take this vegan one) with my autoimmune issues (and possible food intolerances I’ve yet to pin down) means that I my tummy is more sensitive than usual. Meals I used to turn to for ease no longer sit with me the way they used to. But soup, oh but soup!

Best Lentil Soup - Lemon + Lentil

Best Lentil Soup - Lemon + Lentil Best Lentil Soup - Lemon + Lentil Best Lentil Soup - Lemon + Lentil Best Lentil Soup - Lemon + Lentil

While I’ve often heard people say ‘soup is for sick people’, I beg to differ. Yes soup is easy on my stomach, warm, and comforting when you’re feeling less than stellar, but it’s also a great meal to keep in the fridge for a fuss-free dinner. It’s completely flexible and allows great space for improvisation, something which is perfect for people like me who cannot follow a recipe. And in these days where everyone is pushing $30 smoothie powders, I feel like this is uncool of me to say, but soup is so inexpensive to make! Meaning you’re not only getting so much nutritional bang for your buck, but also saving some money for important things (like student loan payments…. 😐 )

This lentil soup is unlike most other lentil soups we make as it is made with red lentils, which are split (called dal) and end up turning the creamiest consistency. Lots of dill and lemon juice adds brightness which helps to liven up the dish, making it perfect for spring and cool summer evenings.

***I know a lot of you don’t eat white potatoes, so try subbing yam, sweet potato, or more carrots. In lieu of spinach, chopped kale or chard make a great substitute***


Serves 4. Print Recipe Here

1 Tbsp. Coconut or Avocado Oil
1 Medium Onion, Chopped (approximately 1 Cup)
1 Cup, Chopped Leek
2 Stalks Celery, Chopped (approximately 1 Cup)
4 Cloves Garlic, Diced
2 Small Yellow Potatoes, Chopped (approximately 1 Cup)
3 Carrots, Chopped
5 Cups Vegetable Stock
1 Tbsp. Dried Dill
1 tsp. Dried Thyme
1/2 tsp. Ground Coriander
1 Cup Red Lentils, picked over
1 tsp. Sea Salt
1/2 Lemon + 1/4 Cup Lemon Juice
2 Cups Packed Spinach

Optional Garnishes

Lemon Slices
Fresh Dill

Feta or Vegan Feta

  1. In a medium pot heat the oil to medium low and add the onion and leeks. Stir them and let them sautΓ© for 5 minutes, or until they begin to become tender.
  2. Add the garlic and celery and cook for a few more minutes until the flavours mingle. Add the carrots, potatoes, stock, spices, and lentils. Cover and bring to a simmer for 30 minutes, string intermittently.
  3. Once the lentils and veggies are cooked, season with the sea salt. Take the seeds out of 1/2 of a lemon and slice it into paper-thin sections. Add the lemon slices to the soup (peel and all) and let cook for a few more minutes to help them soften.
  4. Take the soup off the heat and stir in 1/4 cup of lemon juice and the spinach.Β 
  5. Serve immediately with any garnish you like.

Best Lentil Soup - Lemon + Lentil

xox Sophie


  • Reply
    Heidi | The Simple Green
    May 4, 2017 at 7:36 pm

    *Swoon*…I could eat red lentil soups year round easy…I hope I never tire of it (I feel for you during those no soup years…understandable tho).

    Looks so good, Sophie πŸ™‚ and I hope you get your iron levels/stores up again. Lord knows I’ll probably need to after this last week (kitchen battle wounds on repeat).

    • Reply
      May 11, 2017 at 3:55 am

      I’m so happy to hear you’re a lentil soup fan too, Heidi! Thank you ever so much for your well-wishes. Good-goodly, I hope you’re doing okay. We all go through those clumsy weeks in the kitchen. I hope this new week is kinder to you. <3

  • Reply
    May 5, 2017 at 6:34 pm

    Goodness I love lentil soup. Always have, always will. And I love your take on it too, Sophie – those potatoes must add such a nice texture. Always with lemon πŸ™‚ I know what you mean, when I worked in a bakery there were so many things I began to turn away from. Luckily I never lost my love for bread (or soup!) Wishing you had joyful weekend and good health pretty lady x

    • Reply
      May 11, 2017 at 3:46 am

      Hey Jodi! Yes to lentil soup! If there is one perfect food in the world, I think lentil soup would be it! I’m so happy to hear you never lost your bread and soup love. It was totally a sad day around here when we did. But I’m so happy it’s back with a vengeance. Oh, man, you and I could probably talk bakery shop for hours πŸ™‚ So much love to you, buddy <3

  • Reply
    Maya | Spice + Sprout
    May 10, 2017 at 11:03 am

    This post resonates with me so much. I laughed out loud at the mention of $30 powders! I honestly just don’t understand a lot of these health fads, and making a cozy comforting delicious soup is much higher on my list than a sun potion (or whatever they are called). Fresh bread and good soup are things I could easily live on. Sending hugs xo

    • Reply
      May 11, 2017 at 3:37 am

      Ha ha, thanks, Maya! As much as I’d love to try some of those crazy powders, $30 buys a lot of lentils! I couldn’t agree with you more about cozy, nutritious dishes like soup. I think people forget that food you can buy at the local market is just as nutritious as those fun, unpronounceable powders. Big hugs back, buddy! <3 <3 <3

  • Reply
    September 26, 2017 at 8:43 pm

    This recipe looks delicious, I can’t wait to try it! Quick question, feta cheese is mentioned in the ingredients list but I cannot see it mentioned in the recipe. Is it intended as a garnish?

    Thanks so much πŸ™‚

    • Reply
      September 27, 2017 at 1:30 am

      So happy you’re going to try this, Rebecca! Yes, the feta is an optional garnish. If you don’t do dairy, I have a vegan feta recipe here πŸ™‚ xox

  • Reply
    January 18, 2018 at 2:37 am

    Ok. I just made this….it is SERIOUSLY DELISH!!! Oooh my goodness!! It’s a keeper going into my regular rotation…thanks!!

    • Reply
      January 24, 2018 at 4:51 am

      So happy you love it, Kathy!

  • Reply
    February 8, 2018 at 12:30 am

    So do i have to use red lentils, or is any lentil ok?

    • Reply
      February 10, 2018 at 1:37 am

      I’ve always used split red lentils (since they’re so quick cooking). Green lentils have a more rich and hearty flavour, so it won’t be quite the same but I’m sure it wold still work.

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