Description
This Lemon Turmeric Lentil Soup is a wholesome, vibrant, and nourishing meal featuring brown or green lentils simmered in aromatic spices like turmeric, cumin, and coriander. Enhanced with fresh kale or spinach, bright lemon juice, and optional fresh herbs, this soup is perfect for a comforting lunch or dinner. It’s easy to make, packed with protein and fiber, and customizable with your choice of broth and greens.
Ingredients
Units
Scale
Vegetables and Herbs
- 2 cups finely chopped onion (about 1 medium onion)
- 1 1/2 cups chopped carrot (2 large carrots)
- 2 teaspoons minced garlic (3 cloves)
- 2 heaping cups shredded kale or spinach
- 1 to 2 lemons
- 1/4 cup chopped fresh herbs like parsley or dill (optional)
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
Main Ingredients
- 2 cups (340g) brown or green lentils, picked and rinsed
- 2 tablespoons olive oil
- 8 cups chicken broth or vegetable broth
Instructions
- Cook Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions, chopped carrots, and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and sweet-smelling, about 5 to 7 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, coriander, black pepper, and turmeric. Cook for 30 seconds to release their aromas.
- Add Lentils and Broth: Stir in the rinsed lentils and broth. Increase heat to high and bring to a boil. Taste and adjust salt, adding between 1/2 teaspoon and 1 teaspoon depending on broth seasoning.
- Simmer Lentils: Reduce heat to a simmer and cover partially. Cook until lentils are tender, about 35 to 40 minutes.
- Add Greens: Uncover the pot, stir in the kale or spinach, and cook uncovered for another 5 minutes until greens are wilted.
- Finish Soup: Remove from heat. Stir in the juice of half a lemon and optional fresh herbs. Taste and adjust seasoning with more salt or lemon juice as desired.
- Serve or Blend: Serve as is or use an immersion blender to blend to your preferred consistency. Optionally garnish with lemon slices for extra brightness.
Notes
- Store soup in an airtight container in the fridge for up to four days; soup often improves in flavor after resting.
- If soup thickens in the fridge, add a splash of water or broth when reheating to restore consistency.
- Freezes well for several months; thaw in fridge overnight before reheating.
- For extra flavor and protein, consider cooking bulk sausage or ham with the onions and carrots.
- Nutrition values may vary based on broth choice and additional ingredients.
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
