Go Back
–+ servings

Chilled Lemon Red Lentil Soup

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • 4 cups water or broth
  • 1-2 lemons juiced
  • ½ tsp salt
  • Black pepper

Instructions
 

  • Heat olive oil in a pot over medium. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds.
  • Stir in turmeric, smoked paprika, salt, and pepper. Let bloom for 20-30 seconds.
  • Add lentils and 4 cups water or broth. Bring to a boil, then reduce to a simmer.
  • Simmer 10-12 minutes until lentils are very soft and falling apart.
  • Use an immersion blender to puree until smooth.
  • Let cool to room temperature, then refrigerate at least 1 hour.
  • Stir in lemon juice after chilling so the flavour stays bright and fresh.
  • Top with yogurt, chili flakes, herbs, and a drizzle of olive oil.

Notes

Protein boost: Stir in ½ cup Greek yogurt after chilling.
Too thick: Whisk in cold water or broth 1-2 tbsp at a time.
Extra summery: Add diced cucumber + fresh mint on top.
Meal prep: Keeps 4-5 days in the fridge.
Make it vegan: Use olive oil + plant-based yogurt or skip the yogurt entirely.
Macros per serving: 18g protein | 5g fat | 32g carbs | 240 calories
Tried this recipe?Let us know how it was!