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Lentil, Lemon, and Dill Soup

A hearty and flavourful lentil soup for dill lover’s. Made in 1-pot with little effort, this is an easy meal in a bowl. Make it vegetarian or vegan.
Prep Time5 mins
Cook Time35 mins
Course: dinner, lunch, Soup
Cuisine: American, Greek-inspired
Keyword: 1-pot soup, green lentil soup., lentil and lemon soup, lentil, lemon and dill soup, puy lentils
Servings: 4 servings
Calories: 242kcal
Author: sylvia

Ingredients

  • 3 tablespoon olive oil
  • 1 cup onion, diced
  • 1 cup Puy Lentils (or substitute green, brown or other lentils)
  • 2 1/2 cups water
  • 250 gram frozen spinach
  • 1/2 cup lemon juice
  • 2 tablespoons dried dill
  • 2 tablespoons dried garlic
  • 1/2 teaspoon salt

Vegetarian Version

  • 2 eggs
  • 2 tablespoons lemon juice

Vegan Version

  • 1 cup coconut milk

Instructions

  • Heat the oil in a large pot.
  • Add the onions and saute for about 5 minutes, stirring occasionally.
  • Add the lentils and water and bring to a boil. Then reduce heat and simmer for about 20 minutes.
  • Stir in the spinach, butter, lemon juice, dill, garlic, and salt and heat until the spinach is defrosted and the soup is hot, about 10 minutes.

Vegetarian Version

  • In a measuring cup, mix the 2 eggs with the lemon juice.
  • With the soup over low heat, whisk in the egg/lemon mixture, until well-blended. Heat through.
  • Taste and add more salt if needed.

Vegan Version

  • Stir in coconut milk and heat through. Taste and add more salt, if needed.

Notes

Using Other Types of Lentils

I have only tested this recipe with Puy Lentils. These lentils hold their shape while cooking. You can use green, brown, or other types of lentils as well. It will still taste good, but the consistency of the soup will be different. Read the package instructions for amount of water and cooking time. 

Substituting Fresh for Frozen Spinach

You could use about 6-8 cups of chopped fresh spinach instead. Add it at the same time as you would the frozen spinach.

Substituting Fresh for Dried Dill

We have not tested it, but try adding about 1/2 cup of fresh dill toward the end of cooking, just before adding the egg/lemon or coconut milk. 

Storage and Reheating

The soup will keep in the fridge in a well-sealed container for 3 or 4 days. Reheat over low heat, stirring occasionally. Add water as needed to thin it. 

Nutritional Information

Nutritional information is an estimate only, for the vegetarian version of the soup. 

Nutrition

Calories: 242kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 258mg | Potassium: 289mg | Fiber: 12g | Sugar: 3g | Vitamin A: 5024IU | Vitamin C: 16mg | Calcium: 111mg | Iron: 4mg