Golden Lemon Lentil Soup
A cozy, bright soup combining earthy red lentils with tangy lemon and warming turmeric in a silky broth, perfect for chilly weather.
Ingredients
Main Ingredients
- 1 cup lentils (red or yellow) Red or yellow lentils create a creamier texture.
- 1 tablespoon turmeric Use fresh ground turmeric or store-bought.
- 1 whole lemon (juiced) Add juice to taste; start with half.
- 4 cups vegetable broth Use low-sodium for better control of seasoning.
- 1 whole onion (chopped)
- 2 whole carrots (diced)
- 2 whole celery stalks (diced)
- 2 cloves garlic (minced)
- to taste salt and pepper
- to taste Fresh herbs (such as parsley or cilantro), chopped Parsley gives freshness; cilantro offers a more herbaceous finish.
Instructions
Preparation
- Rinse the lentils under cold water until the water runs clear. Chop the onion, dice the carrots and celery, mince the garlic, and juice the lemon.
Cooking
- Add minced garlic, diced carrots, and diced celery; sauté for another 5-7 minutes until softened.
- Stir in turmeric and let bloom in hot oil for 30-60 seconds, then add rinsed lentils.
- Add vegetable broth, bring to a gentle boil. Once boiling, reduce heat and simmer for 25-30 minutes (or 35-45 minutes for green/brown lentils) until tender.
- For creamier texture, use an immersion blender to partially or fully purée the soup.
- Stir in lemon juice and chopped herbs just before serving. Simmer for another minute.
- Season with salt, pepper, and optional seasonings like olive oil or spices.
Serving
- Ladle into bowls and garnish with additional herbs, lemon zest, yogurt, or tahini.
Notes
This soup can be made ahead; flavors meld after resting. Store leftovers properly in airtight containers.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 5gSodium: 400mgFiber: 12gSugar: 4g
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