Lemon Turmeric Lentil Soup: A Cozy, Nourishing Bowl of Goodness
Lemon Turmeric Lentil Soup is a hearty dish packed with nutrition, perfect for a cozy meal.
Equipment
- large pot
Ingredients
Lentils and Vegetables
- 2 cups brown or green lentils picked and rinsed
- 2 tablespoons olive oil
- 2 cups finely chopped onion (1 medium onion)
- 1.5 cups chopped carrot (2 large carrots)
- 2 teaspoons minced garlic (3 cloves)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon fresh ground black pepper
- 8 cups chicken or vegetable broth
- 2 heaping cups shredded kale or spinach
- 1 to 2 lemons
- 0.25 cup chopped fresh herbs like parsley or dill, optional
- fine sea salt to taste
Instructions
Cooking Instructions
- Heat the oil in a large pot over medium heat. Add the onions, carrot, and ¼ teaspoon of salt and cook, stirring occasionally, until soft and starting to smell sweet, about 5 to 7 minutes.
- Stir in the garlic, cumin, coriander, black pepper, and turmeric, and cook for 30 seconds.
- Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste, then adjust with salt.
- Reduce heat to a simmer and cook, partially covered, until lentils are tender, 35 to 40 minutes.
- Uncover the pot, stir in the kale or spinach, and cook, uncovered, another 5 minutes.
- Take the soup off the heat and stir in the juice of half a lemon and the fresh herbs. Taste and season with additional salt and/or lemon juice.
- Serve, or if desired, blend until desired consistency is reached. For more lemon flavor, serve with lemon slices.
Notes
Lentil soup can be stored in an airtight container in the fridge for up to four days. It can also be frozen for several months.
Nutrition
Serving: 1recipeCalories: 298kcalCarbohydrates: 45.3gProtein: 19.5gFat: 5.5gSaturated Fat: 0.8gSodium: 1155.9mgFiber: 8gSugar: 5.2g
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