Garden Lentil Soup with Lemon & Dill (Easy, Healthy & Budget‑Friendly)

Name: Garden Lentil Soup with Lemon & Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: six servings
Ingredients: 3 TBS olive oil, divided; 2 TBS butter, divided; 1 bunch of spring onions, washed cleaned and diced (alternately can use one brown onion, peeled and diced); 2 stalks of celery, washed, trimmed and diced; 2 carrots, trimmed, peeled and diced; 3 cloves of garlic, peeled and minced; 1/4 tsp each, dried basil, rosemary, thyme, marjoram and oregano; 1 tsp lemon pepper seasoning; 1/4 to 1/2 tsp crushed red pepper; 4 cups (1 liter) chicken stock; 2 cups (1/2 liter) of water; 1 bay leaf; 3/4 cup (150g) French Green lentils, soaked overnight in water to cover; 1/2 cup (100g) long-grain white rice; the juice and zest of one lemon; a handful of fresh dill, minced; chopped parsley or chives to garnish (optional); salt and pepper to taste

Tuesday, 2 June 2026

There’s something wonderfully comforting about a pot of homemade lentil soup simmering away on the stove, especially when it’s brightened with fresh lemon and fragrant dill. This Garden Lentil Soup is simple, nourishing, and full of wholesome ingredients — the kind of everyday recipe that feels both humble and uplifting.

Tender lentils, sweet vegetables, and a sunny splash of citrus come together to create a bowl that’s hearty enough for supper yet light enough to enjoy any time of year. If you’re looking for an easy, budget‑friendly soup that delivers big flavor with minimal fuss, this one is sure to become a favorite.

We have had a few really chilly days here with temperatures in the single digits and a cold wind blowing. I decided to make us a delicious soup to try to take the chill off. We love lentils, beans and legumes, especially in soups and I had bookmarked a really delicious recipe for a lentil soup in a cookbook I have entitled "The Huckle and Goose Cookbook." I love this book. It is loaded with simple, family friendly, simple to make and delicious recipes.

I did have to send away for the French Lentils a number of weeks back, just so I had then in the larder and at the ready to make this soup. I love French Lentils. Also known as Green Lentils or Puy lentils, they are known for keeping their shape well in cooking. They have a slightly nutty and earthy flavor which I really enjoy. They do need to be soaked overnight in cold water to cover for this tasty soup! (So bear that in mind when planning!)

The soup was really easy and quick to make. It smelled fabulous while it was cooking. What a beautiful mix of vegetables and herbs! This was a lovely celebration of spring with loads of fresh herbs and vegetables. It was hearty and complex with layers of herbs, two kinds of fat (olive oil and butter) and some very delicious aromatics.

We enjoyed large bowls of this delicious soup with a scattering of chopped celery leaves on top and buttered crisp crackers on the side. This is a soup that tastes and feels healthy!

INGREDIENTS NEEDED

TO MAKE

GARDEN LENTIL SOUP WITH LEMON & DILL

There is nothing too out of the ordinary here. Simple ingredients put together in the most delicious way.

3 TBS olive oil, divided
2 TBS butter, divided
1 bunch of spring onions, washed cleaned and diced (alternately can use one brown onion, peeled and diced)
2 stalks of celery, washed, trimmed and diced
2 carrots, trimmed, peeled and diced
3 cloves of garlic, peeled and minced
1/4 tsp each, dried basil, rosemary, thyme, marjoram and oregano
1 tsp lemon pepper seasoning
1/4 to 1/2 tsp crushed red pepper
4 cups (1 liter) chicken stock
2 cups (1/2 liter) of water
1 bay leaf
3/4 cup (150g) French Green lentils, soaked overnight in water to cover
1/2 cup (100g) long-grain white rice
the juice and zest of one lemon
a handful of fresh dill, minced
chopped parsley or chives to garnish (optional)
salt and pepper to taste

NOTES ON INGREDIENTS

I used extra virgin olive oil. I am trying to eat better for my aging health and it is recommended that people over 60 use EVOO.
I used salted butter.
I used a brown onion (cooking onion with brown skin.)
I used organic celery hearts.
My carrots were quite long and thin.
I used farm fresh garlic purchased at Pelton's.
I used Better than Bullion Chicken stock concentrate, reconstituted.
I purchased my French lentils online via Amazon.
I used Ben's converted long grain white rice.
I did not have any fresh dill, nor could I find any in the shops (the curse of living in a rural community) so I used about 1/2 TBS dried dillweed
I also could not find any fresh parsley or chives, so I added a bit of dried to the soup and garnished the soup with chopped fresh celery leaves.

HOW TO MAKE

GARDEN LENTIL SOUP WITH LEMON & DILL

I don't find it very difficult to make soup from scratch. This is a quick to make soup from scratch. Do make sure you soak the lentils overnight. This will help to soften them and shorten the cook time of the soup.

Add 1 TBS each of the olive oil and butter to a large saucepan. Heat over medium heat until the butter starts to foam. (DO not let the butter brown.)
Add the onion, carrots and celery. Sauté for 5 minutes until beginning to soften, without coloring. Add the garlic, herbs, lemon pepper, crushed chilis and 1/2 tsp salt. Cook and stir for 30 seconds longer. (Don't let the garlic start to brown or it will turn bitter. Heating the herbs helps to enhance their flavors.)
Add the stock and water along with another 1/2 tsp of salt, and some cracked black pepper. Drop in the bay leaf, broken in half. (Breaking the bay leaf in half helps to release more of it's flavor.)
Bring to the boil. Reduce to a simmer and add the drained lentils and rice. Give it a good stir, partially cover and simmer for about 20 minutes. (Drain the lentils first and give them a good rinse.)
Check to see that the rice and lentils have softened. You may add another cup of stock or water if you think the soup is too thick. (My lentils and rice were perfectly cooked. I did add a bit more stock as I wanted a looser soup.)
Taste and adjust seasoning as required. Add the lemon zest and juice and minced dill. Turn off the heat, cover and let sit for five minutes for the flavors to meld. (The lemon zest and juice adds a lovely brightness and fresh flavor!)
Serve in heated bowls with a drizzle of olive oil on top and a scattering of minced parsley and or chives. (I was unable to get fresh herbs so I stirred some dry parsley and chives into the soup with the dill and lemon and garnished the soup with finely chopped celery leaves.)

🌿 Hints & Tips for Perfect

Garden Lentil Soup with Lemon & Dill

Sauté the vegetables well

Let the onions, carrots, and celery soften and take on a slight golden edge before adding anything else. This builds a deeper, sweeter base of flavor.

Rinse the lentils

A quick rinse removes dust and helps them cook more evenly. Green or brown lentils hold their shape best for this style of soup.

Watch the liquid level

Lentils absorb broth as they simmer. If the soup thickens more than you like, simply add a splash of hot stock or water to loosen it.

Add the lemon at the end

Stir in the lemon juice right before serving. Adding it too early can dull its brightness — you want that fresh, sunny lift.

Use fresh dill if possible

Dill loses its flavor quickly when cooked for long periods. Add it at the end so it stays vibrant and aromatic.

Taste and adjust

Lentils love seasoning. A pinch more salt, an extra squeeze of lemon, or a handful of fresh herbs can bring everything into balance.

Make it your own

This soup is wonderfully adaptable — add spinach, peas, or zucchini; swap in barley for the rice; or stir in a spoonful of Greek yogurt for creaminess.

FREQUENTLY ASKED QUESTIONS

DO I NEED TO SOAK THE LENTILS FIRST?

Yes, this recipe requires that you soak the lentils overnight in cold water to cover.

CAN I USE A DIFFERENT VARIETY OF LENTILS?

You could, but the texture of the soup would be greatly altered. If you want a clearer broth and distinct lentils, stick with green or brown. I would not use red as they will break down too much and create a sludgy soup.

WHEN SHOULD I ADD THE LEMON JUICE?

Add it right at the end. Lemon loses its brightness if simmered too long, and this soup really shines when the lemon is fresh and vibrant.

CAN I SUBSTITUTE DRIED DILL FOR FRESH?

Fresh dill gives the soup its signature flavor, but dried will work in a pinch. Use about one‑third the amount and add it earlier in the cooking so it has time to soften and bloom.

MY SOUP IS TOO THICK, WHAT CAN I DO TO THIN IT?

Lentils absorb liquid as they cook. If the soup thickens more than you like, simply stir in a splash of hot water or stock until it reaches your preferred consistency.

CAN I ADD EXTRA VEGETABLES?

Absolutely. This soup is wonderfully flexible — spinach, peas, zucchini, or even a handful of chopped kale all work beautifully.

HOW LONG WILL THIS SOUP KEEP?

It keeps well for 3–4 days in the fridge. The flavors deepen as it rests, but you may need to add a bit more broth when reheating.

CAN I FREEZE THIS SOUP?

Yes! Lentil soups freeze very well. Just cool completely, portion into air tight freezer containers, label, date, and freeze for up to 3 months.

A FEW OTHER TASTY SOUPS TO ENJOY

We are great lovers of soup in this house. Especially homemade soups. Here are a few other tasty soup recipes you might also enjoy!

STONE SOUP - This is a humble, budget‑friendly cabbage, tomato, and rice soup that turns simple ingredients into something wonderfully comforting. Slowly sautéed cabbage becomes sweet and golden before simmering with tomatoes, herbs, and rice until everything is tender and flavorful — the kind of thrifty, nourishing bowl that proves a little bit of this and a little bit of that can become something truly magnificent. My children loved this when they were growing up.

WHITE BEAN & HAM SOUP - This soup is simple, hearty, and deeply comforting — a pot of tender white beans simmered with a smoky ham hock, sweet vegetables, and a fragrant blend of herbs until everything becomes rich, savory, and soul‑warming. It’s the kind of old‑fashioned, from‑scratch soup that fills the kitchen with cozy aromas and delivers pure homemade goodness in every spoonful.

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Yield: six servings

Author: Marie Rayner

Garden Lentil Soup with Lemon & Dill

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A hearty and delicious soup with bright fresh flavors. Plan ahead as the lentils need to be soaked overnight.

Ingredients

3 TBS olive oil, divided
2 TBS butter, divided
1 bunch of spring onions, washed cleaned and diced (alternately can use one brown onion, peeled and diced)
2 stalks of celery, washed, trimmed and diced
2 carrots, trimmed, peeled and diced
3 cloves of garlic, peeled and minced
1/4 tsp each, dried basil, rosemary, thyme, marjoram and oregano
1 tsp lemon pepper seasoning
1/4 to 1/2 tsp crushed red pepper
4 cups (1 liter) chicken stock
2 cups (1/2 liter) of water
1 bay leaf
3/4 cup (150g) French Green lentils, soaked overnight in water to cover
1/2 cup (100g) long-grain white rice
the juice and zest of one lemon
a handful of fresh dill, minced
chopped parsley or chives to garnish (optional)
salt and pepper to taste

Instructions

Add 1 TBS each of the olive oil and butter to a large saucepan. Heat over medium heat until the butter starts to foam.
Add the onion, carrots and celery. Sauté for 5 minutes until beginning to soften, without coloring. Add the garlic, herbs, lemon pepper, crushed chilis and 1/2 tsp salt. Cook and stir for 30 seconds longer.
Add the stock and water along with another 1/2 tsp of salt, and some cracked black pepper. Drop in the bay leaf, broken in half.
Bring to the boil. Reduce to a simmer and add the drained lentils and rice. Give it a good stir, partially cover and simmer for about 20 minutes.
Check to see that the rice and lentils have softened. You may add another cup of stock or water if you think the soup is too thick.
Taste and adjust seasoning as required. Add the lemon zest and juice and minced dill. Turn off the heat, cover and let sit for five minutes for the flavors to meld.
Serve in heated bowls with a drizzle of olive oil on top and a scattering of minced parsley and or chives.

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Moist Coconut & Lemon Cake (Easy Layer Cake Recipe)

Monday, 1 June 2026

There’s something wonderfully comforting about a homemade layer cake, and this Coconut & Lemon Cake is the kind that feels like sunshine on a plate. Made with rich coconut milk, a touch of coconut oil, and the bright juice of a fresh lemon, it bakes up beautifully moist with a tender crumb and plenty of natural coconut flavor .

The layers are filled and frosted with a creamy lemon‑coconut buttercream, and you can even add a spoonful of lemon curd for extra brightness if you like. Finished with a snowy scattering of raw coconut flakes, it’s simple, elegant, and irresistibly delicious — the kind of cake that makes any day feel a little bit more special

I often like to bake a cake at the weekend. I enjoy a nice slice of cake with a hot drink from time to time. Oh I know, I could bake a cake any day of the week, but reserving it for the weekend makes it all the more enjoyable.

This is a lovely cake, with a beautiful fresh coconut flavor. I have used both coconut milk and some coconut butter to give it a double whammy of coconut. The lemon in the cake batter comes from the use of the juice of one lemon. When you use something like lemon juice in a cake, you need to add bicarbonate of soda to counteract the acidity and help get a rise. Its a chemical reaction of sorts.

It has a dense crumb, which I really enjoy. You could use half butter and half shortening and get a lighter cake, but I don't mind cakes which are a bit dense and so I like to use all butter.

There are even more coconut and lemon flavors in the frosting/filling. A bit of coconut oil and the zest and juice of one lemon goes into the butter cream. I went for broke and added a thin layer of good lemon curd to fill the cake as well. This is completely optional. Large, natural unsweetened coconut flakes are drifted across the top to give this cake a pretty finish. You could toast them if you wished, but I thought it was lovely just as is.

All in all this is one very delicious cake. I really hope you will be inspired to bake one for your family. Its lovely for dessert or teatime!

INGREDIENTS NEEDED TO MAKE

COCONUT LEMON CAKE

For the cake layers:

300g plain flour (scant 2 1/2 cups)
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
285g caster sugar (1 1/2 cups)
240g butter, melted (1 cup)
240ml coconut milk (1 cup)
2 large free range eggs
the juice of one lemon
1 TBS coconut oil
1 tsp vanilla extract

For the frosting:

120g butter softened (1/2 cup)
1 tsp coconut oil
the finely grated zest and juice of one lemon
250g icing sugar, sifted (scant 2 cups)
100g raw coconut flakes to decorate (1 cup)
Lemon Curd to fill (Optional)

NOTES ON INGREDIENTS

For a scant cup, measure out the flour into the bowl and remove 1 TBS.
I use double acting baking powder, aluminum free as I have a sensitivity to aluminum.
Baking soda is also known as bicarbonate of soda in the U.K.
You can use regular granulated sugar if it is not too coarse. You can also blitz regular granulated sugar in a food processor to make it finer. Caster sugar is used for it's ability to melt into batters without leaving any granules. Every see a cake with little brown freckles on top? That's granules of sugar that didn't melt into the batter properly.
I use salted butter.
I use full fat coconut milk. Give the can a good shake before using.
I buy my coconut flakes on Amazon. Not able to get coconut flakes? Use some shredded coconut in it's place. You can toast the coconut if you wish.

HOW TO MAKE A COCONUT & LEMON CAKE

This is a really quick and simple cake to make. I love that the frosting is used only as a filling and topping. Fresh and delicious without being overly sweet and cloying.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper. (I trace around the cake tin on the paper with a pencil and then cut out the shape. Make sure you butter the tins well so that the cake doesn't stick.)
Sift together the flour, baking powder, and soda. Stir in the sugar. (I do this into a large bowl.)
Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients. (Just make a well in the middle and pour it all in.)
Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally. (Optionally you could do this in a stand mixer.)
Divide between the two cake tins, leveling each off.
Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the center should come out clean. (The top should also spring back when lightly touched.)
Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy. (If everything is at room temperature this should happen fairly quickly.)
Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd, if using. Top with the other cake layer, top side up. (Don't over-do the lemon curd, if using. You just want a nice thinnish layer of it.)
Spread the remainder of the icing over top of the cake, and then sprinkle the coconut over all to decorate. Cut into wedges to serve. (You can press the coconut lightly to help it adhere. You can also toast the coconut if you wish.)
Store any leftovers in the refrigerator.

HINTS AND TIPS FOR CAKE BAKING SUCCESS

Make sure all ingredients are at room temperature
Follow measurements and instructions with precision. Baking is an exact science.
When using chemical leaven, such as baking powder, make sure it is evenly distributed amongst the dry ingredients before they are added to the creamed mixture. Otherwise you cake may develop tunnels as it bakes.
Unless otherwise specified, add dry and liquid ingredients in increments, beginning and ending with dry.
Don't overmix. Overmixing toughens cakes.
When folding in ingredients, such as egg whites, do not over blend.
Bake cakes as soon as mixed as the leavening will start to work once it is moistened. A delay in baking will result in poor volume.
Grease and line your pans to prevent cakes from sticking, unless you are using a cake tin which prevents this such as a shaped tin such as a Bundt tin. In that case grease and dust with flour lightly.

FREQUENTLY ASKED QUESTIONS

1. Can I make this cake without the lemon?

You will need to keep the lemon juice in the batter, it provides flavor and reacts with the bicarbonate of soda for lift, but you can omit the lemon curd filling if you prefer a milder lemon taste.

2. Why do I need bicarbonate of soda in this recipe?

Because the lemon juice adds acidity, the bicarbonate of soda helps neutralize it and ensures the cake rises properly.

3. Can I use regular milk instead of coconut milk?

You can, but the coconut milk is what gives the cake its rich coconut flavour and moist texture. Replacing it will reduce the coconut profile.

4. My cake turned out a bit dense — is that normal?

Yes. This recipe uses all butter, which naturally creates a slightly denser crumb. You could use half butter and half shortening for a lighter texture, but I prefer the all‑butter version.

5. Do I have to use coconut oil in the batter and frosting?

The coconut oil boosts the coconut flavour and adds moisture, but you can omit it if needed. The cake will still bake successfully.

6. Where can I find the large raw coconut flakes used for decorating?

They’re unsweetened raw coconut flakes. In the UK they can be purchased on Amazon, and in North America you can search for “coconut chips” or “raw coconut flakes.”

7. Can I toast the coconut flakes?

Yes, you can toast them for extra flavor, but I like to use them raw for a pretty, snowy finish.

8. Can I make the cake layers ahead of time?

Yes. Once baked and cooled, the layers can be wrapped and refrigerated or frozen. Leftovers store well in the refrigerator.

9. Is the lemon curd filling required?

No — it’s completely optional. It adds a bright lemony layer, but the cake is delicious without it.

A FEW MORE CAKE RECIPES TO ENJOY

We are huge fans of cake in this house. I like to bake one every weekend! Here are a few that we really enjoy and that I can highly recommend!

RASPBERRY YOGURT CAKE - This cake is everything a simple home‑baked cake should be — soft, moist, and beautifully studded with pockets of sweet‑tart raspberries. The use of Greek yogurt gives it a tender, delicate crumb that holds the fruit perfectly without letting it sink, creating lovely little dimples across the top as it bakes . It’s not overly sweet, making it just right for breakfast, brunch, or an afternoon cup of tea. It’s equally lovely served warm with vanilla ice cream or a spoonful of clotted cream for dessert. A dusting of icing sugar is all it needs to look effortlessly pretty. Simple, versatile, and quietly irresistible — the kind of cake you’ll want to bake again and again.

ETON MESS CAKE - Everything we love about the classic British summer dessert — but in the form of a tender, buttery cake. Fresh strawberries are folded into an almond‑kissed batter, then topped with more berries and plenty of crumbled crisp meringues before baking, creating a gorgeous golden top with pockets of juicy fruit and sweet crunch . Once cooled, it’s finished with a snowy dusting of icing sugar and served in generous slices with softly whipped cream — simple, nostalgic, and utterly irresistible, It’s the kind of cake that tastes like sunshine, Wimbledon, and long June afternoons all in one bite.

Pin this recipe to your Desserts, Cakes or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.

Yield: Makes one 8 inch layer cake

Author: Marie Rayner

Coconut & Lemon Cake

Prep time: 15 MinCook time: 25 MinInactive time: 15 MinTotal time: 55 Min

A rich and moist layer cake with beautiful coconut and lemon flavours. Frost and fill with a lemon frosting and dust with coconut flakes to finish. You can also add a layer of lemon curd to the filling if you wish. (completely optional)