Description
A nourishing golden lentil soup packed with anti-inflammatory ingredients like turmeric, fresh lemon, and wholesome vegetables for ultimate comfort.
Ingredients
- 1 cup red lentils
- 1 medium onion diced
- 2 carrots diced
- 3 cloves garlic minced
- 1 tsp turmeric powder
- 1/2 cup fresh lemon juice
- 4 cups vegetable broth
- 1/4 cup fresh parsley chopped
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
1. Heat oil in a large pot over medium heat. Add diced onion and carrots, cooking for 5 minutes until softened. Add minced garlic, turmeric, and cumin, stirring for another minute until fragrant.
2. Add red lentils to the pot, stirring to coat with the spice mixture. Pour in vegetable broth and bring to a boil, then reduce heat to low and simmer.
3. Cover and cook for 20-25 minutes, stirring occasionally, until lentils have broken down and soup has thickened to desired consistency.
4. Remove from heat and stir in fresh lemon juice. Season with salt and pepper to taste, adjusting lemon juice as needed for desired brightness.
5. Ladle soup into bowls and garnish with fresh chopped parsley and lemon slices. Serve hot with crusty bread if desired.
Notes
Red lentils cook faster than other varieties and break down completely for a creamy texture.
Add lemon juice at the end to preserve its bright flavor and prevent curdling.
Soup will thicken as it cools – add more broth when reheating if needed.
Fresh turmeric can be substituted for powder – use 1 tablespoon grated fresh turmeric.
Store in refrigerator for up to 5 days or freeze for up to 3 months.