Name: Vegan Lemon Lentil Soup with Turmeric
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 2 cups (340g) brown or green lentils, picked and rinsed; 2 tablespoons olive oil; 2 cups finely chopped onion (1 medium onion); 1 ½ cups chopped carrot (2 large carrots); 2 teaspoons minced garlic (3 cloves); 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon fresh ground black pepper; 8 cups chicken broth or vegetable broth; 2 heaping cups shredded kale or spinach; 1 to 2 lemons; ¼ cup chopped fresh herbs (parsley or dill), optional; Fine sea salt, to taste

Vegan Lemon Lentil Soup with Turmeric

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This Lemon Turmeric Lentil Soup is a nourishing, hearty dish filled with protein-packed lentils, anti-inflammatory turmeric, and a refreshing hint of lemon. The bright, zesty flavor of lemon perfectly complements the earthy lentils and spices, making this soup both comforting and energizing. It’s simple to prepare, loaded with flavor, and a great option for any time of the year. Whether you need a cozy dinner or a filling lunch, this soup has got you covered!

Author: Tina
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: Vegan, Plant-based
Diet: Gluten Free

Ingredients

2 cups (340g) brown or green lentils, picked and rinsed

2 tablespoons olive oil

2 cups finely chopped onion (1 medium onion)

1 ½ cups chopped carrot (2 large carrots)

2 teaspoons minced garlic (3 cloves)

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon fresh ground black pepper

8 cups chicken broth or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

¼ cup chopped fresh herbs (parsley or dill), optional

Fine sea salt, to taste

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Instructions

Prepare the Vegetables:
- Heat the olive oil in a large pot (Dutch oven works best) over medium heat.
- Add the onions, carrots, and ¼ teaspoon of salt, cooking for 5-7 minutes until the vegetables are softened and sweet-smelling.
Add Spices:
- Stir in the minced garlic, cumin, coriander, black pepper, and turmeric.
- Cook for another 30 seconds to allow the spices to bloom.
Cook the Lentils:
- Add the rinsed lentils and broth to the pot. Bring to a boil.
- Taste and adjust salt, adding between ½ to 1 teaspoon depending on your broth’s saltiness.
Simmer the Soup:
- Lower the heat to low, cover partially, and simmer for about 35-40 minutes, or until the lentils are tender.
Add Greens:
- Stir in the shredded kale or spinach and cook uncovered for another 5 minutes until the greens are wilted.
Finish with Lemon and Herbs:
- Remove from heat, stir in the juice of half a lemon and fresh herbs. Taste and adjust seasoning with additional salt or lemon juice as needed.
Optional Blending:
- For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
- Serve with extra lemon slices for added brightness.

Notes

Meat Option: You can cook sausage or ham with the onions and carrots for a heartier version.
Greens: Kale or spinach work well, but feel free to substitute with Swiss chard, arugula, or any other leafy greens.
Broth: For a vegan option, use vegetable broth, or add coconut milk for a creamy texture.
Spices: Feel free to experiment with additional spices like paprika or curry powder to add more depth of flavor.

Find it online: https://cheftinaskitchen.com/vegan-lemon-lentil-soup-with-turmeric/