Description
A nourishing and vibrant soup made with tender red lentils, warming turmeric and ginger, and finished with bright lemon juice for a comforting yet refreshing bowl.
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh spinach or kale, chopped
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add turmeric and cumin, stirring to toast the spices for about 30 seconds.
- Add rinsed lentils, vegetable broth, and water. Bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes until lentils are tender and slightly broken down.
- Season with salt and black pepper.
- Stir in chopped spinach or kale and cook for 2–3 minutes until wilted.
- Remove from heat and add fresh lemon juice and lemon zest.
- Garnish with chopped parsley or cilantro and serve warm.
Notes
- Add extra water or broth if you prefer a thinner consistency.
- For a creamier texture, blend partially with an immersion blender.
- Adjust lemon juice to taste for more brightness.
- Store in the refrigerator for up to 4 days.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
