Name: Lemon Turmeric Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 2 cups (340g) brown or green lentils, picked and rinsed; 2 tablespoons olive oil; 2 cups onion, finely chopped; 1 1/2 cups carrot, chopped; 2 teaspoons garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon black pepper, freshly ground; 8 cups chicken or vegetable broth; 2 cups kale or spinach, shredded; 1-2 lemons; 1/4 cup fresh parsley or dill, chopped; Sea salt to taste

Lemon Turmeric Lentil Soup is more than just a meal; it’s a vibrant bowl of sunshine designed to awaken your senses and nourish your soul. On those days when you crave comfort without the heaviness, or when you need a gentle boost of flavor and wellness, this soup is your answer. People are drawn to this particular Lemon Turmeric Lentil Soup because it masterfully balances earthy lentils with the bright, zesty punch of lemon, all while infusing a warm, golden glow from turmeric. It’s that unique combination – the deeply satisfying heartiness of lentils meeting the invigorating lift of citrus and the renowned health benefits of turmeric – that makes it so incredibly special and utterly irresistible. You’ll find yourself reaching for this recipe again and again, especially when you want a dish that feels both wholesome and wonderfully exciting.

Ingredients:

2 cups (340g) brown or green lentils, picked and rinsed.
2 tablespoons olive oil.
2 cups onion, finely chopped.
1 1/2 cups carrot, chopped.
2 teaspoons garlic, minced.
1 teaspoon ground cumin.
1/2 teaspoon ground coriander.
1/2 teaspoon ground turmeric.
1/2 teaspoon black pepper, freshly ground.
8 cups chicken or vegetable broth.
2 cups kale or spinach, shredded.
1-2 lemons.
1/4 cup fresh parsley or dill, chopped.
Sea salt to taste.

Preparing the Flavor Base

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté until it becomes translucent and begins to soften, which should take about 5-7 minutes. Stir frequently to prevent sticking. The gentle caramelization of the onions will contribute a wonderful depth of flavor to your Lemon Turmeric Lentil Soup. Next, incorporate the chopped carrots into the pot and cook for another 5 minutes, allowing them to soften slightly.
Now, it’s time to introduce the aromatic spices. Add the minced garlic, ground cumin, ground coriander, ground turmeric, and freshly ground black pepper to the pot. Stir constantly for about 1 minute until the spices become fragrant. This blooming process intensifies their flavors and ensures they are well distributed throughout the soup. Be careful not to burn the garlic; if it starts to brown too quickly, reduce the heat slightly.

Simmering the Lentils

Add the picked and rinsed lentils to the pot, stirring them to coat them with the sautéed vegetables and spices. Pour in the chicken or vegetable broth, ensuring that all the ingredients are fully submerged. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently. This simmering stage is crucial for tenderizing the lentils and allowing the flavors to meld beautifully. Cook for approximately 25-35 minutes, or until the lentils are tender but still hold their shape. Check periodically to ensure there’s enough liquid; if it appears too thick, you can add a little more broth or water.
Once the lentils are tender, it’s time to add the greens. Stir in the shredded kale or spinach. If you are using kale, it will take a few minutes longer to wilt than spinach. Continue to simmer for another 5-7 minutes, or until the greens are tender and vibrant green. This step adds a lovely freshness and a boost of nutrients to the soup.

Finishing and Serving

Now for the final touches that will elevate your Lemon Turmeric Lentil Soup. Zest one of the lemons directly into the pot, then juice both lemons and add the juice to the soup. The bright, citrusy flavor of the lemon cuts through the earthiness of the turmeric and lentils, creating a wonderfully balanced taste. Stir well to combine. Season generously with sea salt to taste. Start with a teaspoon and add more as needed, tasting as you go. The salt will bring all the flavors together.
Ladle the hot soup into bowls. Garnish each serving with a generous sprinkle of fresh chopped parsley or dill. The fresh herbs add a final burst of aroma and color, making your Lemon Turmeric Lentil Soup even more appealing. Serve immediately and enjoy the comforting and invigorating flavors.

Conclusion:

I hope you’ve enjoyed learning how to make this vibrant and nourishing Lemon Turmeric Lentil Soup! This recipe is a true testament to how simple, wholesome ingredients can create a deeply satisfying and flavorful meal. The earthy lentils, bright lemon, and warming turmeric come together in perfect harmony, offering a delightful balance of taste and health benefits. It’s the perfect meal for a chilly evening or a light yet filling lunch. Don’t be afraid to experiment with this foundation – it’s incredibly versatile!

When serving, consider a dollop of plain yogurt or a swirl of coconut milk for extra creaminess. A sprinkle of fresh cilantro or parsley adds a lovely pop of freshness. This soup is also fantastic with a side of crusty bread for dipping. For variations, feel free to add other vegetables like spinach, kale, or diced sweet potatoes during the last 15 minutes of simmering. You could also introduce other spices such as ginger or a pinch of cayenne for a little heat.

Making this Lemon Turmeric Lentil Soup is a rewarding experience, and I encourage you to make it your own. Whether you’re a seasoned cook or just starting out, this recipe is approachable and forgiving. Enjoy the process, and savor every delicious spoonful!

Frequently Asked Questions:

Q: Can I make this soup ahead of time?

Absolutely! This Lemon Turmeric Lentil Soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.

Q: I don’t have fresh turmeric, can I use ground turmeric?

Yes, you can definitely use ground turmeric. A good starting point is about 1 to 1.5 teaspoons of ground turmeric for the amount called for fresh turmeric. You might want to add it a bit earlier in the cooking process to allow its flavor to fully infuse.