Description
A comforting and nutritious Lemon Turmeric Lentil Soup featuring hearty lentils simmered with aromatic spices, fresh vegetables, and a bright splash of lemon juice. This wholesome soup is perfect for a healthy lunch or dinner, offering a delightful balance of flavors and nourishing ingredients.
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
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon fresh ground black pepper
- 8 cups chicken broth or vegetable broth
- Fine sea salt, to taste
Greens and Flavorings
- 2 heaping cups shredded kale or spinach
- 1 to 2 lemons (juice of half for soup, additional for serving)
- ¼ cup chopped fresh herbs like parsley or dill (optional)
Instructions
- Cook the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Toast the spices: Stir in the minced garlic, ground cumin, coriander, turmeric, and black pepper. Cook for 30 seconds to release the aromas.
- Add lentils and broth: Add the rinsed lentils and 8 cups of broth to the pot. Bring the mixture to a boil over high heat. Taste and adjust seasoning with salt (between ½ to 1 teaspoon) depending on broth saltiness.
- Simmer the soup: Reduce heat to a simmer, partially cover the pot, and cook until lentils are tender, about 35 to 40 minutes.
- Add greens: Uncover the pot, stir in the shredded kale or spinach, and cook uncovered for an additional 5 minutes until greens are wilted.
- Finish with lemon and herbs: Remove soup from heat and stir in the juice of half a lemon and fresh herbs if using. Taste and add more salt or lemon juice as desired for brightness.
- Serve or blend: Serve the soup as-is or use an immersion blender to blend to your preferred consistency. Garnish with lemon slices for extra zing, if desired.
Notes
- Store soup in an airtight container in the refrigerator for up to four days; flavor improves over time.
- Reheat with a splash of water or broth to restore soup consistency if needed.
- Soup freezes well for several months; thaw overnight in the refrigerator before reheating.
- For a meatier variation, cook bulk 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 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
