One-Pot Lemon Lentil Soup Recipe (Vegan + Gluten-Free)
Inside: Get an easy lemon lentil soup recipe, made in one pot with inexpensive pantry staples. This makes a tasty meatless meal!

Featured Review
“Made this last night and the family LOVED it.”
I didn’t think I liked lentils until I had this soup at a friend’s house.
As a former picky eater, I’d never tried lentils before. Then I had this tasty soup and asked for the recipe.
I love that this lemony lentil soup is inexpensive, uses staples I can keep in my pantry, and requires only about ten minutes of hands-on prep.

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This recipe also makes enough for two meals–so you can have leftovers or freeze half for another night.

Ingredients You Need
- Olive oil
- Onions: I puree them through my mini food-chopper until they’re smooth
- Dry red lentils
- Brown rice: You can also use bulgur (but it won’t be gluten-free if you use bulgur, which is wheat)
- Tomato paste
- Vegetable stock
- Paprick
- Cayenne pepper
- Fresh lemon juice
How to Make Lemon Lentil Soup
Finely chop the onions (or put them through a mini chopper or food processor to nearly puree them–that’s our personal preference).

Heat olive oil in a large pot or dutch oven over medium heat on the stove top. Add the onions and sauté for a few minutes until they soften.
Rinse the lentils, then add to the saucepan, along with the brown rice, tomato paste, and paprika. Stir to combine.

Add the vegetable broth, stir well. Reduce the heat to medium-low and cook about an hour, stirring occasionally.
Squeeze the juice of two lemons into the soup and add several shakes of cayenne pepper. Taste and add more lemon juice or cayenne to taste. You can garnish with another sprinkle of paprika, some lemon zest, or fresh parsley.

Questions About Red Lentil Soup
Why do I need to rinse the lentils?
Rinsing lentils helps remove any dust or debris that might be on them.
Are lentils healthy?
Yes! Lentils are a great source of plant-based protein. They’re also rich in fiber and iron. Beyond the health benefits, lentils are also a sustainable food because they need minimal water to grow. Plus, they’re a nitrogen-fixing crop, which means they turn nitrogen in the air into a nutrient in the soil. That cuts back on the need for fertilizer.
Can I use a different type of lentil?
There are several varieties, including brown lentil and green lentils. But I like red lentils for this soup because they get very soft and almost dissolve. So if you have picky eaters at your table who may be iffy on lentils, they’re a great way to introduce lentils.

How do I store leftovers?
Cool soup a bit, then pour into an airtight container and keep in the fridge. Enjoy the leftovers within 3-5 days. This soup also freezes well.
Can I make this in the Instant Pot or other pressure cooker?
Yes! I’ve made this soup in my Instant Pot. Follow the same directions, just reduce the amount of vegetable stock by one cup. Cook at high pressure for 20 minutes and allow for a natural pressure release.
What can I serve with lentil soup?
This soup is great with a piece of crusty bread (such as this No-Knead Bread) and a green salad.
Do you have other lentil recipes?
Yes I do–Lentil Chocolate Chip Cookies!
How do I store leftover lentils?
You can store dry lentils up to a year in the pantry.

One-Pot Lemon Lentil Soup
This simple, hearty soup is gluten-free, vegan, and has a bright lemony flavor.
Ingredients
- 4 tablespoons olive oil
- 2 onions, finely chopped*
- 1 teaspoon paprika
- 1 cup red lentils, rinsed
- 1/2 cup brown rice**
- 2 tablespoons tomato paste
- 8 cups vegetable stock
- 1/8 teaspoon cayenne pepper
- 2 lemons, juiced
Instructions
- Saute onions in olive oil.
- Add paprika, lentils, brown rice, and tomato paste. Stir well.
- Add stock, stir, and cook about an hour over medium-low heat, stirring occasionally.
- Squeeze lemon juice into soup, add a few shakes of cayenne pepper (to taste). Serve.
Notes
*I puree them in a mini food-chopper until they're smooth
**You can also use bulgur (but the soup will not be gluten-free)
Nutrition Information:
Yield: 6 Serving Size: 1 ServingAmount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 973mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 5g
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