Description
A comforting and nutritious lentil soup infused with bright lemon and warm turmeric, perfect for any season.
Ingredients
Scale
- 1 cup dried lentils
- 1 tablespoon turmeric powder
- 1 lemon (juiced)
- 4 cups vegetable broth
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- Fresh herbs (such as parsley or cilantro)
- Salt and pepper to taste
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until softened and fragrant.
- Stir in the minced garlic and turmeric, and cook for an additional minute until aromatic.
- Add the rinsed lentils and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 20-30 minutes until the lentils are tender.
- Just before serving, stir in the lemon juice and freshly chopped herbs. Season with salt and pepper as needed.
- Ladle the soup into bowls, garnished with more herbs and a drizzle of olive oil if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg