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).