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

 

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.

1. 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.)
2. 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.)
3. 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.)
4. 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.)
5. 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.)
6. 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!)
7. 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

1. Add 1 TBS each of the olive oil and butter to a large saucepan. Heat over medium heat until the butter starts to foam.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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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