Description
This Lemon Turmeric Lentil Soup is a flavorful and nourishing dish, combining earthy lentils with vibrant turmeric and zesty lemon for a comforting yet refreshing meal. It’s packed with veggies, spices, and greens, making it perfect for a healthy lunch or light dinner.
Ingredients
Scale
Soup Base
- 2 cups (340g) brown or green lentils, picked and rinsed
- 2 tablespoons olive oil
- 2 cups finely chopped onion (1 medium onion)
- 1 ½ cups chopped carrot (2 large carrots)
- 2 teaspoons minced garlic (3 cloves)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fresh ground black pepper
- 8 cups chicken broth or vegetable broth
Greens and Garnish
- 2 heaping cups shredded kale or spinach
- 1 to 2 lemons
- 1/4 cup chopped fresh herbs like parsley or dill (optional)
- Fine sea salt, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and 1/4 teaspoon of salt. Cook while stirring occasionally until the vegetables are soft and start to smell sweet, about 5 to 7 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, coriander, black pepper, and turmeric. Cook this mixture for 30 seconds to release the aromas.
- Add Lentils and Broth: Add the rinsed lentils and broth to the pot. Increase the heat to high and bring the mixture just to a boil. Taste and adjust seasoning with salt as needed (between 1/2 and 1 teaspoon based on broth seasoning).
- Simmer Lentils: Reduce the heat to a simmer and partially cover the pot. Cook until the lentils are tender, about 35 to 40 minutes.
- Add Greens: Uncover the pot and stir in the shredded kale or spinach. Cook uncovered for another 5 minutes until the greens are wilted and tender.
- Finish Soup: Remove the soup from heat and stir in the juice of half a lemon and the fresh herbs if using. Taste and season with additional salt and/or lemon juice as desired for brightness.
- Serve or Blend: Serve the soup as is or blend using an immersion blender to your preferred consistency. For extra lemon flavor, garnish with lemon slices.
Notes
- Store the soup in an airtight container in the fridge for up to four days; flavors improve over time.
- If the soup thickens after refrigeration, add water or broth when reheating to restore consistency.
- You can freeze the soup for several months; thaw in the fridge overnight before reheating.
- For added protein and flavor, cook sausage or ham with the onions and carrots at the start.
- Sodium levels vary depending on the broth used; adjust salt accordingly.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 298
- Sugar: 5.2g
- Sodium: 1156mg
- Fat: 5.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.7g
- Trans Fat: 0g
- Carbohydrates: 45.3g
- Fiber: 8g
- Protein: 19.5g
- Cholesterol: 0mg
