Description
A bright and nourishing vegan lemon soup featuring lentils, zesty lemon, and anti-inflammatory turmeric. This light, flavorful, and plant-based protein-packed soup is perfect for a healthy meal that’s easy to prepare and comforting.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup lentils (rinsed)
- 4 cups vegetable broth
- 1 carrot, diced
- ½ tsp turmeric
- Juice of 1 lemon
- Salt and pepper to taste
Optional Ingredients
- Spinach or parsley, as desired
Instructions
- Heat olive oil: Warm 1 tablespoon of olive oil in a pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot, cooking until they soften and become fragrant, about 3-4 minutes.
- Add carrot and lentils: Stir in the diced carrot and rinsed lentils to combine all ingredients evenly.
- Pour in broth and turmeric: Add 4 cups of vegetable broth and ½ teaspoon of turmeric. Stir well to distribute the turmeric flavor.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20–25 minutes, or until the lentils are tender.
- Add lemon juice and greens: Stir in the juice of one lemon and, if using, add optional spinach or parsley to the pot, letting the greens wilt slightly.
- Season and serve: Taste and season the soup with salt and pepper as desired. Serve warm and enjoy.
Notes
- Add cumin for extra depth of flavor.
- The soup keeps well and tastes better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-inspired
