Description
This Vegan Lemon Lentil Soup with Turmeric is a bright, nourishing, and comforting soup made with red lentils, warming spices, fresh lemon juice, and vegetables simmered into a cozy, protein-packed meal. It’s perfect for healthy weeknight dinners or meal prep, combining Mediterranean and Middle Eastern flavors in a vibrant, anti-inflammatory recipe.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices and Seasoning
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- Salt, to taste
- 1 bay leaf
Main Ingredients
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- Zest and juice of 1 large lemon
- 2 tbsp fresh parsley or cilantro, chopped (optional)
Instructions
- Heat Oil and Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5–6 minutes until the vegetables are softened and translucent.
- Add Spices and Garlic: Stir in minced garlic, ground turmeric, cumin, coriander, and black pepper. Cook the mixture for about 30 seconds until the spices become fragrant, releasing their aroma.
- Add Lentils, Broth, and Bay Leaf: Pour in the rinsed red lentils, vegetable broth, and add the bay leaf to the pot. Stir everything together to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25–30 minutes, or until the lentils are soft and starting to break down.
- Remove Bay Leaf and Add Lemon: Remove and discard the bay leaf. Stir in the lemon zest and lemon juice to brighten the flavors.
- Season and Garnish: Taste the soup and adjust the salt as needed. Garnish with fresh chopped parsley or cilantro just before serving for added freshness.
Notes
- Red lentils naturally break down during cooking, creating a creamy texture without needing to blend the soup.
- Add lemon juice gradually, tasting to balance the acidity to your preference.
- The soup thickens as it cools; add extra vegetable broth when reheating to adjust consistency.
- This soup freezes well for up to 3 months, making it ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean / Middle Eastern–Inspired
