Lentil Soup with Lemon and Turmeric

Check out my must-have lentil soup recipe! I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I need a healthy feel-good meal. It’s flavorful, satisfying, and absolutely delicious. Skip to the lentil soup recipe


What you need to make my favorite lentil soup

When I first ate lentil soup, I didn’t expect it to taste good. I thought it was going to be bland and boring, but thanks to a combination of spices and fresh lemon, it tasted amazing (almost addictive) and very comforting. I make this soup every season it’s so good!

The ingredients for lentil soup are simple and most of you probably already have them in your kitchen. What you need:

  • lenses — I use brown, red or French lentils for the soup and add them raw. Lentils cook soft and I love the nutritional benefits of lentils. They are high in fiber, B vitamins, iron, protein and low in fat.
  • garlic, onion and carrot Add nutrition, texture, and color to the soup.
  • Ground cumin, ground coriander and ground turmeric Add spice and color.
  • broth — For the vegetarian/vegan lentil soup, use vegetable broth (our recipe here) or chicken broth (this is how we do it).
  • kale or spinach Add even more nutrients to the soup.
  • fresh lemon is a must for this soup. It really makes all the flavors pop. I even put lemon wedges in the bowls when serving.
  • fresh herbs They’re optional, but if I have some on hand I like to add a handful of fresh dill or parsley.

do you like lentils We love lenses and have dedicated an entire article to them. Read all about the different types of lentils and how to prepare them. Check out our ultimate lens guide. We also use them for these vegan meatballs (love them!).

The steps to making the best lentil soup

Like many of Inspired Taste’s soup recipes, this lentil soup is super easy to make. Let’s quickly review the steps:

Step 1: Sauté onions and carrots in a large saucepan. (I use my Dutch Oven) until they soften and smell nice. If you have them in the fridge, it would also be nice to add a little celery or fennel to the casserole.

Step 2: Add garlic, cumin, coriander and turmeric. I only cook the aromatics for about 30 seconds. This short time allows the garlic and spices to heat up, which I think helps release even more flavor into the soup.

Step 3: Rinse and sort lentils. I put the dried (raw) lentils in the pot, but I make sure to rinse them under running water beforehand. I also quickly check them to make sure everything but a lens is removed (sometimes other beans or grains sneak in, especially if you get them out of the aisle in bulk).

I add raw lentils rinsed in cold water.

Step 4: Add lentils and broth. With most of the soup ingredients in the pot, I bring the soup to a boil and cook, partially covered, until the lentils are tender. It takes 30-40 minutes.

Step 5 – Taste and season the soup and then add the vegetables. Whether you use kale or spinach in the soup, all you have to do is boil it for a few minutes before serving.

Green vegetables (like kale or spinach) only need to be cooked in the soup for a few minutes before serving.

Step 6 – Add fresh lemon juice and fresh herbs. Just before serving, I squeeze a lot of fresh lemon juice into the soup. This brightens up all the flavors and really makes the soup taste fresh and amazing. Fresh herbs like dill or parsley are also a nice touch.

As you can see from our photos, I also add lemon slices to the soup. This is entirely optional but adds even more lemon flavor and tells who you’re serving the soup to which we’ve added lemon.

Should I puree the lentil soup?

Whether you mix the soup is entirely up to you. Many lentil soup recipes call for all or part of the soup to be mixed to thicken it. I don’t usually do this because I find the soup quite thick and I like the combination of the broth and the texture of the whole cooked lentils.

If you wish to puree the soup, use an immersion blender or stand mixer with the lid removed and a paper towel placed over the hole. This allows steam to be released when you stir the hot liquid (if you don’t you can make a big mess).


advance and save

Lentil soup keeps well in the fridge for up to four days and I think it only gets better with time. The lentils can absorb some of the extra liquid in the soup while it’s in the fridge. To restore the soup-like consistency, simply add a little water or broth before reheating.

You can also freeze the soup. It must be kept for several months. Simply thaw and reheat before serving.


Easier soup recipes

Lentil soup with lemon and turmeric

  • COOK

This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we need a healthy feel-good meal. It’s flavorful, satisfying, and absolutely delicious. I really like fresh lemon in this soup and serve the soup with lemon wedges. This adds even more lemon flavor and shows that lemon has been added to the soup.

Makes 6-8 servings

Watch us at the recipe

will need

2 tablespoons olive oil

2 cups finely chopped onion (1 medium onion)

1 1/2 cups chopped carrots (2 large carrots)

2 teaspoons minced garlic (3 cloves)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground turmeric

2 cups (12 ounces) lentils, picked and rinsed

8 cups chicken or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

1/4 cup chopped fresh herbs, such as parsley or dill, optional

Fine sea salt to taste


    Heat the oil in a large saucepan (such as a Dutch oven) over medium-high heat. Add the onions, carrot, and 1/4 teaspoon salt and cook, stirring occasionally, until tender and starting to smell nice, about 5 to 7 minutes. Add the garlic, cumin, coriander, black pepper and turmeric and cook for 30 seconds.

    Add lentils and broth. Increase the heat to high and bring to a boil. Taste and then rectify salt (we add between 1/2 and 1 teaspoon depending on the flavor of the broth). Reduce heat to low and cook, partially covered, until lentils are tender, 35 to 40 minutes.

    Uncover the pan and add the kale (or spinach) and cook uncovered for another 5 minutes. Remove the soup from the heat, then add the juice of half a lemon and fresh herbs. Taste the soup, then season with additional salt and/or lemon juice. (I like lemon a lot).

    Serve or, if you prefer a mixed soup, puree with an immersion blender to desired consistency. Alternatively, you can use a stand mixer to puree all or part of the soup. Serve with a few lemon wedges for even more lemon flavor.

Advice from Adam and Joanne

  • The soup will keep in the fridge for up to four days and in the freezer for several months. If the soup seems too thick or dry when reheating, add a little more broth or water.
  • For added flavor, cook fluffy sausage or ham with onions and carrots.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. Sodium varies depending on the broth used.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/6 of the recipe / calories 298 / total fat 5.5g / Saturated Fatty Acids 0.8g / cholesterol 0 mg / sodium 1155.9 mg / total carbohydrates 45.3g / fiber 8g / total sugar 5.2g / protein 19.5g

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

Similar Posts