Description
This vibrant Lemon Turmeric Lentil Soup is a wholesome, comforting dish that combines earthy lentils with bright citrus and warming spices. Perfect for a nutritious lunch or dinner, it features hearty vegetables, aromatic spices like turmeric and cumin, and fresh kale or spinach, all simmered in flavorful broth and finished with a zesty splash of lemon juice. This soup is both nourishing and delicious, ideal for anyone seeking a healthy, satisfying meal.
Ingredients
Scale
Lentils and Broth
- 2 cups (340g) brown or green lentils, picked and rinsed
- 8 cups chicken broth or vegetable broth
Vegetables
- 2 tablespoons olive oil
- 2 cups finely chopped onion (about 1 medium onion)
- 1 ½ cups chopped carrot (2 large carrots)
- 2 teaspoons minced garlic (3 cloves)
- 2 heaping cups shredded kale or spinach
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fresh ground black pepper
- Fine sea salt, to taste
Finishing Touches
- 1 to 2 lemons (juice of at least half a lemon, extra for serving)
- 1/4 cup chopped fresh herbs like parsley or dill, optional
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onions, chopped carrots, and 1/4 teaspoon of salt. Cook, stirring occasionally, for about 5 to 7 minutes until the vegetables are softened and beginning to become sweet and aromatic.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, coriander, black pepper, and turmeric. Cook this fragrant mixture for about 30 seconds to release the spices’ flavors.
- Add Lentils and Broth: Pour in the rinsed lentils and broth. Increase the heat to high and bring the mixture just to a boil. Taste the broth and add additional salt as needed, usually between 1/2 and 1 teaspoon depending on the seasoning of the broth.
- Simmer Lentils: Reduce heat to a simmer and partially cover the pot. Let the lentils cook until tender, approximately 35 to 40 minutes.
- Add Greens: Remove the lid and stir in the shredded kale or spinach. Continue cooking uncovered for another 5 minutes until the greens are wilted but still vibrant.
- Finish Soup: Remove the soup from heat. Stir in the juice of half a lemon and the chopped fresh herbs, if using. Taste and adjust seasoning with more salt and lemon juice to your liking, adding a generous amount of lemon if desired.
- Serve: Serve the soup as is, or for a smoother texture, blend partially or fully with an immersion blender until your preferred consistency is achieved. Garnish with lemon slices to enhance the fresh lemon flavor.
Notes
- To store leftover soup, keep it in an airtight container in the fridge for up to four days. The flavors will meld and deepen over time.
- If soup thickens in the fridge, add a splash of water or broth when reheating to restore its soup-like texture.
- This soup freezes well and can be kept frozen for several months. Thaw in fridge overnight before reheating.
- For added protein and flavor, sauté bulk sausage or diced ham with the onions and carrots at the beginning.
- Nutrition facts vary based on broth choice and optional add-ins.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 298
- Sugar: 5.2g
- Sodium: 1156mg
- Fat: 5.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.7g
- Trans Fat: 0g
- Carbohydrates: 45.3g
- Fiber: 8g
- Protein: 19.5g
- Cholesterol: 0mg
