Description
This Lemon Turmeric Lentil Soup is a healthy, savory vegetarian dinner packed with warm spices, tender lentils, and bright fresh lemon.
Ingredients
Scale
- 2 cups brown or green lentils
- 2 tablespoons olive oil
- 2 cups finely chopped onion
- 1 1/2 cups chopped carrot
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 8 cups chicken or vegetable broth
- 2 heaping cups shredded kale or spinach
- 1 to 2 lemons
- 1/4 cup chopped fresh parsley or dill
- Fine sea salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and salt. Cook 5 to 7 minutes until soft.
- Stir in garlic, cumin, coriander, black pepper, and turmeric. Cook 30 seconds.
- Add lentils and broth. Bring to a boil, then reduce to a simmer. Adjust salt.
- Simmer partially covered 35 to 40 minutes until lentils are tender.
- Stir in kale or spinach and cook 5 minutes.
- Remove from heat and stir in lemon juice and herbs. Adjust seasoning and serve.
Notes
- Store in refrigerator up to 4 days.
- Add water or broth when reheating if thickened.
- Freeze for several months and thaw overnight before reheating.
- For extra flavor, cook sausage or ham with the vegetables.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 298
- Sugar: 5.2g
- Sodium: 1155.9mg
- Fat: 5.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.7g
- Trans Fat: 0g
- Carbohydrates: 45.3g
- Fiber: 8g
- Protein: 19.5g
- Cholesterol: 0mg