Lentil Soup with Lemon and Turmeric
A hearty and flavorful lentil soup packed with nutrients and anti-inflammatory benefits.
Equipment
- 1 Large pot 6-quart or larger
- 1 Cutting board
- 1 Knife
Ingredients
Base
- 1 tablespoon olive oil extra virgin
- 1 large onion yellow or white
- 2 medium carrots
- 2 stalks celery
- 3 cloves garlic
Lentils and Broth
- 1 cup lentils brown or green
- 6 cups vegetable broth low sodium
- 1 teaspoon turmeric
- 0.5 teaspoon cumin
- 0.25 teaspoon red pepper flakes optional
- 1 bay leaf
Finishing Touches
- 0.25 cup lemon juice freshly squeezed
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the lentils, vegetable broth, turmeric, cumin, red pepper flakes (if using), and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
- Remove the bay leaf. Stir in the lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, use an immersion blender to partially blend the soup before adding the lemon juice.