Description
A comforting and nourishing Golden Lemon Lentil Soup packed with anti-inflammatory turmeric and fresh herbs. Easy to make and perfect for a healthy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 ½ cups red lentils, rinsed well
- 6 cups vegetable broth (low sodium if preferred)
- 1 bay leaf
- Juice of 1 large lemon (about 1/4 cup)
- Salt to taste
- Freshly chopped parsley and/or cilantro, for garnish
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Stir in minced garlic, ground turmeric, cumin, ginger, and black pepper. Cook for 1 minute until fragrant.
- 3. Add rinsed red lentils and vegetable broth. Stir well, scraping bottom.
- 4. Add bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until lentils are tender.
- 5. (Optional) Use an immersion blender to blend soup to desired consistency.
- 6. Remove bay leaf. Stir in lemon juice. Taste and season with salt.
- 7. Ladle into bowls and garnish with fresh herbs.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: Approx. 8g
- Sodium: Varies based on broth and added salt
- Fat: Approx. 8g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 15g
- Protein: Approx. 15g