Description
A nourishing, plant-based soup packed with anti-inflammatory ingredients like turmeric, red lentils, and olive oil — perfect for cozy, healing meals.
Ingredients
- 1 cup red lentils, uncooked and washed
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 medium celery stalk, diced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water (or vegetable broth)
- Juice of 1/2 a lemon, freshly squeezed
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
Instructions
1. Wash red lentils thoroughly until water runs mostly clear. Chop onion, carrots, celery, and parsley.
2. In a large soup pot, heat olive oil over medium heat. Add chopped onion and sauté until pale and fragrant.
3. Add chopped carrots and cook for 1–2 minutes. Then add diced celery and stir.
4. Stir in washed red lentils, then add turmeric, cumin, salt, and black pepper. Mix well.
5. Pour in 4 cups of water (or broth). Bring to a boil over high heat.
6. Once boiling, reduce heat to low, cover pot loosely, and simmer for 30–45 minutes, stirring occasionally.
7. When lentils are soft and soup has thickened, turn off heat. Stir in fresh lemon juice.
8. Garnish with chopped parsley and serve hot.
Notes
For deeper flavor, use vegetable broth instead of water. This soup stores well and tastes even better the next day. Serve with crusty bread for a complete meal.