Anti-Inflammatory Lemon Lentil Soup
When life feels a little hectic and you need a meal that truly nourishes from the inside out, this Vegan Lemon Lentil Soup with Turmeric is my absolute go-to. It is a bowl of pure sunshine, vibrant with golden turmeric and brightened by a generous squeeze of fresh lemon.
Ingredients
- 1 ½ cups red lentils rinsed
- 1 large onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 lemons juiced (plus slices for garnish)
- ½ cup fresh parsley chopped
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and carrots, sautéing for 5–7 minutes until softened.
- Stir in the garlic, turmeric, and cumin. Cook for 1 minute until fragrant.
- Add the rinsed red lentils and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, or until the lentils are completely soft.
- Remove from heat. Stir in the fresh lemon juice and chopped parsley.
- Season with salt and a generous amount of black pepper.
- Serve hot in bowls, garnished with a lemon slice and an extra sprinkle of parsley.