Description
This vegan lemon lentil soup with turmeric is liquid sunshine in a bowl. Skip the winter blues and slurp up this bright, zesty goodness that warms you from the inside out.
Ingredients
Scale
- 1½ cups (300g) red lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced (about 1½ cups)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- 6 cups (1.4 liters) vegetable broth
- 1 bay leaf
- Juice of 2 medium lemons (about ¼ cup)
- Zest of 1 lemon
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh cilantro or parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until translucent.
- Add carrots and celery, cooking for another 3-4 minutes until they begin to soften. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add turmeric, cumin, coriander, and cayenne (if using). Stir continuously for 30-60 seconds to toast the spices.
- Add rinsed lentils and stir to coat with the spiced oil mixture.
- Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 20-25 minutes, until lentils are soft.
- Remove bay leaf. For a creamier texture, partially blend the soup with an immersion blender if desired.
- Stir in lemon juice, lemon zest, salt, and pepper. Simmer for 5 more minutes to meld flavors.
- Serve hot, garnished with fresh cilantro or parsley and additional lemon wedges if desired.