My friend Leanne introduced me to her favorite lentil soup from this Canadian cookbook.  I’ve tweaked it and it has become one of our family’s favorites.  The bright lemony taste balances well with the earthy, starchy taste of the lentils.  I could eat this once a week!  Sometimes I make twice the recipe and freeze the extra in gallon ziplock freezer bags.

Lemon Lentil Soup

Recipe adapted from Canadian cookbook Company’s Coming (May 16, 2008).

Lemon Lentil Soup

Serves 6.


2 tablespoons extra virgin olive oil

3 cups chopped onion

2 cups chopped carrots

2 ½ teaspoons oregano

4 garlic cloves, minced

2 teaspoons fresh rosemary, chopped

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

2 bay leaves

12 cups chicken stock

3 cups dried red split lentils

4 tablespoons lemon juice

2 teaspoons grated lemon zest

¼ teaspoon freshly ground black pepper

¼ cup fresh parsley, finely chopped (optional)


Heat olive oil in Le Creuset on medium-high. Add onion and carrots. Cook for 5-10 minutes, stirring often, until onion starts to brown.

Add oregano, garlic, rosemary, salt, 1 teaspoon pepper, red pepper flakes, and bay leaves. Cook for about 3 minutes, stirring often.

Add chicken stock and lentils. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about 30 minutes, stirring occasionally, until lentils are very soft.

Discard bay leaves. Stir in lemon juice, lemon zest and 1/4 teaspoon pepper. Top individual bowls of soup with fresh parsley, if desired.