Lemon Lentil Soup with Fennel
Why We Love This Soup Recipe
Our fresh and hearty Lemon Lentil Soup with Fennel Recipe offers a bright balanced flavor from garlic, lemon, and fennel. All warm and cozy together in a bowl, each spoonful feels like a little hug!
The soup is tasty, satisfying, and terrifically healthy. It gets the beautiful light gold color from turmeric, long considered a wonder spice. We also add gut-healthy ginger and lots of fresh chopped veggies. Truly, this is a textbook example of food that is good and good for you!
From start to finish, dinner is ready in only an hour. Most of that time is the soup simmering – and some of the prep can even be done ahead! So this fabulous nutritious meal is perfect to serve any night of the week.
Ingredients You Need
- Olive oil – or another high-heat oil, like avocado or canola oil
- Onion – white onion, peeled and diced
- Fennel bulb – cored and diced
- Garlic – minced
- Red bell pepper – seeded and diced
- Carrots – sliced in coins
- Green lentils – dry
- Lemons – use both the zest and the fresh lemon juice
- Ginger – fresh and grated
- Turmeric – fragrant spice that’s earthy and slightly sweet
- Vegetable broth – or boullion
- Corn – frozen, no need to thaw
- Spinach – chopped leaves, or baby spinach left whole
- Salt and pepper – to taste
How to Make Lemon Lentil Soup
Set a large pot over medium heat. Add the olive oil, diced onion, fennel, and garlic. Add in 1 teaspoon of salt and ½ teaspoon of cracked black pepper. Stir and sauté for 5 minutes to soften, then stir in the diced bell peppers, and carrots. Stir and sauté another 3 to 5 minutes.
Pour in the dried lentils, 1/3 cup lemon juice, all lemon zest, grated ginger, turmeric, and vegetable broth.
Get the Complete (Printable) Lemon Lentil and Fennel Soup Recipe Below. Enjoy!
Bring to a boil. Stir and simmer for 30 minutes, partially covered.
Then remove the lid and stir in the corn and spinach.
Simmer another 3 to 5 minutes.
Taste, then salt and pepper as needed.
- If not keeping a vegetarian diet, feel free to use chicken broth or boullion.
- You can also add cooked shredded chicken to the soup.
- Swap heartier chopped kale for spinach.
- Omit or add other veggies you like! Other vegetables like celery, diced tomatoes, or chopped potatoes.
- Add in rosemary, thyme, or other fresh herbs.
- This lentil soup recipe is great to double for meal prepping and freezing!
Serve lentil lemon soup as a starter or dinner side dish. It’s delightful to pair with nutritious mains like:
The soup is a great healthy main dish as well! Enjoy with a fresh salad and/or hunks of crusty bread.
Frequently Asked Questions
Do you need to cook the lentils before adding them to the soup?
Nope, just add them in dry and they will cook as the soup simmers.
Can you make the soup ahead or time?
Yes, this is a great make-ahead dish! It will keep well in the fridge for up to 5 days. However, I do recommend waiting to add the spinach until you reheat it and are ready to eat.
How do you freeze lemon lentil soup?
Let the soup cool completely at room temperature. Transfer it to freezer-safe containers with a lid. Wrap in a layer of aluminum foil for extra freezer burn protection. Freeze for up to 3 months.
Thaw in the fridge overnight, and reheat in the microwave or on the stovetop.
Is lentil soup healthy?
This soup is very healthy! Lentils are a great vegetarian source of protein, and are chockfull of fiber and other essential nutrients.
Looking for More Healthy Soup Recipes? Be Sure to Also Try:
- Tuscan Lentil Soup
- Vegan Creamy Golden Vegetable Soup
- Vegetarian Navy Bean Soup
- Healthy Tomato Basil Bisque
- Rustic (Vegan) White Bean and Kale Soup
Lemon Lentil Soup with Fennel
- 3 tablespoons olive oil
- 1 large onion peeled and diced
- 1 fennel bulb cored and diced
- 3 cloves garlic minced
- 1 cup diced red bell pepper
- 1 cup sliced carrot about 2
- 2 cups green lentils
- 2 lemons zested and juiced
- 1 tablespoon fresh grated ginger
- 1 teaspoon turmeric
- 12 cups vegetable broth
- 1 cup frozen corn
- 1 cup chopped spinach or kale
- Salt and pepper
- Set a large 6 to 8-quart sauce pot over medium heat. Add the olive oil, diced onion, fennel, and garlic. Add in 1 teaspoon of salt and ½ teaspoon of cracked black pepper. Stir and sauté for 5 minutes to soften, then stir in the diced bell peppers, and carrots. Stir and sauté another 3 to 5 minutes.
- Pour in the dried lentils, 1/3 cup lemon juice, all lemon zest, grated ginger, turmeric, and vegetable broth. Bring to a boil. Stir and simmer for 30 minutes, partially covered.
- Remove the lid and stir in the corn and spinach. Simmer another 3 to 5 minutes. Taste, then salt and pepper as needed.