A Historical Overview of Lentil Soup
Lentil soup has ancient roots, dating back over 9,000 years to the Middle East, where lentils were one of the earliest cultivated crops. Known as a “poor man’s meat” due to their high protein content, lentils have nourished civilizations across the Mediterranean, India, and Africa. Lemon-infused versions are especially popular in Mediterranean and Middle Eastern cuisines, where citrus adds brightness and balance to the hearty legumes. Today, lemon lentil soup is celebrated for its anti-inflammatory properties, combining the nutrition of lentils with the healing benefits of turmeric, garlic, and fresh lemon.
Anti-Inflammatory Lemon Lentil Soup – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This vibrant, nourishing, and zesty Lemon Lentil Soup is packed with anti-inflammatory ingredients, making it both delicious and healing. The red lentils create a creamy base, while lemon juice adds a refreshing tang that brightens every spoonful. With the warmth of turmeric and garlic, this soup is perfect for boosting immunity during cold and flu season or enjoying as a light yet satisfying meal year-round. Easy to prepare in one pot, it’s a wholesome option for vegan, gluten-free, and plant-based diets.
Ingredients
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1 cup red lentils, rinsed
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1 tbsp olive oil
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1 onion, chopped
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2 carrots, diced
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3 garlic cloves, minced
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1 tsp ground turmeric
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1 tsp cumin
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6 cups vegetable broth
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Juice of 2 lemons
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Zest of 1 lemon
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and garlic, sauté until softened.
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Stir in turmeric and cumin, cooking for 1 minute until fragrant.
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Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are soft.
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Stir in lemon juice and zest. Adjust seasoning with salt and pepper.
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Serve hot, garnished with fresh parsley and extra lemon wedges.
Notes
For a creamier texture, blend half the soup before serving.
Add spinach or kale for extra nutrients.
Use green or brown lentils if red lentils are unavailable (increase cook time).
Common Questions About Lemon Lentil Soup
1. Can I make this soup in an Instant Pot?
Yes! Sauté onion, carrots, and garlic using the sauté function, add spices, lentils, and broth, then pressure cook for 10 minutes. Stir in lemon juice before serving.
2. What type of lentils work best?
Red lentils are ideal because they cook quickly and break down into a creamy consistency. Green or brown lentils can be used but will hold their shape and require a longer cooking time.
3. Can I make this soup ahead of time?
Absolutely! Lemon lentil soup tastes even better the next day as the flavors meld. Store in the fridge and reheat gently, adding fresh lemon juice before serving for brightness.
