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Overhead view of two soup bowls filled with red lentil soup

Red Lentil Soup with Lemon and Cilantro

  • Author: Vicky and Ruth
  • Total Time: 40 mins
  • Yield: 8 cups 1x
  • Diet: Vegan


This bright and tasty Red Lentil Soup with Lemon and Cilantro will become a quick favorite in your kitchen. It comes together in very little time, and with just a couple of ingredients, it couldn’t be easier to make


  • 1 lb of red lentils about 2 1/2 cups
  • 2 tsp salt 
  • 2 tbsp olive oil
  • 1 large bunch of cilantro, chopped
  • 4 cloves of garlic, chopped
  • 1/3 cup freshly squeezed lemon


  1. Spread the lentils on a large plate and remove any small stones and other debris
  2. Rinse lentils in a fine-mesh colander and rinse well until the water runs clear
  3. In a large soup pot, boil lentils in 8 cups of water with the salt until tender, about 20 minutes.  The lentils will turn yellow. Skim and discard any white from the surface, if any.
  4. While the red lentils are cooking, heat olive oil in a medium-size skillet sauté cilantro and garlic for 3-4 minutes or until the cilantro turns dark green.  Set aside
  5. When lentils are tender and cooked garlic and cilantro, lemon juice and stir well.
  6.  Simmer for an additional 20 minutes.
  • Prep Time: 10
  • Cook Time: 40 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: .3
  • Sodium: 586
  • Fat: 4.8
  • Saturated Fat: .7
  • Unsaturated Fat: 3.9
  • Trans Fat: 0
  • Carbohydrates: 39
  • Fiber: 6.6
  • Protein: 14.5
  • Cholesterol: 0

Keywords: Red lentil soup, recipe, lemon, cilantro, how to cook red lentils

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