Description
A cozy, bright, and nourishing soup made with red lentils, turmeric, and fresh lemon juice perfect for a light vegan meal packed with protein and flavor.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 carrot, diced
1 tsp ground turmeric
1/2 tsp ground cumin
1 cup red lentils, rinsed
4 cups vegetable broth
1 cup water
1/2 tsp salt, or to taste
1/4 tsp black pepper
Juice of 1 lemon (about 2 tbsp)
2 tbsp chopped fresh parsley or cilantro for garnish
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add onion, carrot, and garlic; sauté for 4–5 minutes until softened.
3. Stir in turmeric and cumin; cook for 30 seconds to bloom the spices.
4. Add rinsed lentils, vegetable broth, and water; stir well.
5. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until lentils are soft.
6. Use an immersion blender to lightly blend the soup for a creamy texture, or leave it chunky.
7. Stir in lemon juice, salt, and pepper.
8. Taste and adjust seasoning if needed.
9. Serve warm, topped with fresh herbs and a drizzle of olive oil.
Notes
For extra creaminess, stir in a splash of coconut milk at the end.
Add spinach or kale for extra greens.
This soup freezes well — store in containers for up to 3 months for easy meal prep.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lemon lentil soup, turmeric soup, healthy vegan soup, lentil recipes