Easy Lentil Soup with Lemon and Turmeric
A vibrant, nutrient-packed soup that's both comforting and energizing, featuring earthy lentils, bright lemon, and anti-inflammatory turmeric. Perfect for a quick, budget-friendly meal that's ready in under an hour.
Ingredients
Ingredients
- 1 tbsp olive oil extra virgin
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tsp ground turmeric divided
- 1 tsp ground cumin optional for depth
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth low-sodium recommended
- 1 cup water as needed for consistency
- 1 medium carrot diced
- 1 stalk celery diced
- 2 tbsp fresh lemon juice about 1/2 lemon
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. The flavors deepen overnight. Make-Ahead: This soup is excellent made ahead and reheated. For best results, add the lemon juice just before serving to preserve its bright flavor. Substitutions: Use red lentils for a quicker cooking time (reduce cook time to 15-20 mins) and a softer texture. For extra protein, stir in a can of rinsed chickpeas during the last 5 minutes of cooking. Serving Suggestions: Serve with crusty whole-grain bread, a dollop of plain yogurt, or a sprinkle of fresh parsley or cilantro. For a heartier meal, serve over cooked quinoa or rice.