Lemony Lentil Soup
Level
Easy
Time
40 min
Serves
4-8
Published March 4 2026Â by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Lentil soup might be my favourite kind of soup. This one is a little different than any lentil soup you’ve had. It’s a bright, almost spring like soup- loaded with fibre-packed lentils, hearty chickpeas and a generous handful of fresh spinach stirred in at the end so it stays vibrant and nutrient dense. The lemon brings everything to life- it brightens the earthiness of the lentils and gives the broth that fresh, clean finish that keeps you going back for another spoonful.Â
I love this soup because it checks all the boxes. Naturally gluten-free, plant-based, fibre-rich and incredibly satisfying without feeling heavy. Also it has super inexpensive, real food ingredients, makes a big batch and is easy to make.Â
 You will never buy soup from a can again because making soup in your kitchen is so incredibly quick and easy and tastes so much better!
Try it, it’s good!
Naturally gluten free, grain free, dairy free, vegan/plant-based.
If you like soup, try my Roasted Tomato Soup on a Sheet Pan
5 minute Instant Pot Cauliflower Soup, or my amazing Roasted Carrot Soup
Here’s a list of some more soups:
Anti-inflammatory Cabbage Soup
Sheet Pan Butternut Squash Soup
Broccoli Soup with Curry & Kale
How to Store Leftover Soup
Store leftovers in a glass container with a sealable lid. Keep in refrigerator for up to 7 days. Reheat in microwave or on the stove.Â
This soup freezes well.
Lemony Lentil Soup
Equipment
- 1 large soup pot
Ingredients
- 1 tbsp olive oil sub avocado or coconut oil
- 1 medium onion; diced
- 2 stalks celery; diced
- 2 carrots; peeled and diced
- 1 tsp sea salt
- 2 cloves garlic; minced
- 1 tsp dried oregano
- 1.5 cups red lentils; rinsed
- 6 cups water
- 1 bayleaf
- 1 can chickpeas (540 mL /19 oz. can drained and rinsed with water)
- 3 tbsp lemon juice; or the juice of 1 lemon
- 2 cups spinach
Instructions
- Over medium heat, add olive oil, onion, celery, carrots and sea salt.
- Saute 5-7 minutes.
- Add garlic and oregano. Saute another minute.
- Add red lentils, chickpeas, water and bay leaf.
- Bring to boil and then reduce heat to medium low. Allow to simmer 15-20 minutes.
- Stir in spinach at the end. Allow to wilt (about 5 minutes).
- Remove from heat. Stir in lemon juice.
- Add salt and pepper to taste.
Nutrition
Hi! I’m Dr. Stephanie.
A doctor of chiropractic, with a special interest in nutrition. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free.
