Golden Lemon Lentil Soup (Print Version)
Vibrant golden soup with red lentils, turmeric and fresh lemon that offers both comfort and anti-inflammatory benefits.
# Ingredients:
→ Base Ingredients
01 -
1 cup red lentils
02 -
1 medium onion, diced
03 -
2 carrots, diced
04 -
3 cloves garlic, minced
05 -
4 cups vegetable broth
→ Seasonings
06 -
1 tsp turmeric powder
07 -
1 tsp ground cumin
08 -
Salt and pepper to taste
→ Finishing Touches
09 -
1/2 cup fresh lemon juice
10 -
1/4 cup fresh parsley, chopped
# Steps:
01 -
Heat oil in a large pot over medium heat. Add diced onion and carrots, cooking for 5 minutes until softened. Add minced garlic, turmeric, and cumin, stirring for another minute until fragrant.
02 -
Add red lentils to the pot, stirring to coat with the spice mixture. Pour in vegetable broth and bring to a boil, then reduce heat to low and simmer.
03 -
Cover and cook for 20-25 minutes, stirring occasionally, until lentils have broken down and soup has thickened to desired consistency.
04 -
Remove from heat and stir in fresh lemon juice. Season with salt and pepper to taste, adjusting lemon juice as needed for desired brightness.
05 -
Ladle soup into bowls and garnish with fresh chopped parsley and lemon slices. Serve hot with crusty bread if desired.
# Notes:
01 -
Red lentils cook faster than other varieties and break down completely for a creamy texture
02 -
Add lemon juice at the end to preserve its bright flavor and prevent curdling
03 -
Soup will thicken as it cools - add more broth when reheating if needed
04 -
Fresh turmeric can be substituted for powder - use 1 tablespoon grated fresh turmeric
05 -
Store in refrigerator for up to 5 days or freeze for up to 3 months