Description
A nourishing and comforting lentil soup made with tender red lentils, warming golden spices, and bright lemon for a wholesome, cozy, and refreshing bowl.
Ingredients
- 1 cup dried red lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- Salt to taste
- 6 cups vegetable broth
- Juice of 1–2 lemons
- 1 cup fresh spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped
- Pinch of red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic, turmeric, cumin, coriander, black pepper, and salt. Cook for about 30 seconds until fragrant.
- Stir in rinsed red lentils and pour in vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until lentils are tender and beginning to break down.
- For a creamier texture, partially blend the soup using an immersion blender while leaving some texture.
- Stir in lemon juice and chopped spinach or kale. Cook for a few minutes until greens wilt.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and optional red pepper flakes before serving.
Notes
- Green or brown lentils can be used but will require longer cooking time and result in a chunkier texture.
- Add a splash of coconut milk for extra richness.
- Fresh grated ginger adds additional warmth and flavor.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Add a splash of broth or water when reheating if the soup has thickened.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
