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Anti-Inflammatory Golden Lemon Lentil Soup

A comforting and nutritious soup packed with lentils, turmeric, and lemon, offering anti-inflammatory benefits.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegan
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (green or brown) You can use red, green, or brown lentils.
  • 4 cups vegetable broth Make sure it's vegetable broth for a vegan version.
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon turmeric
  • 1 lemon (juiced and zested)
  • 2 tablespoons fresh herbs (like parsley or cilantro) Garnish with additional herbs if desired.
  • Salt and pepper to taste

Method
 

Cooking Instructions
  1. In a large pot, sauté the onion, carrots, and celery over medium heat until softened.
  2. Add the garlic and turmeric, cooking for another minute until fragrant.
  3. Stir in the lentils and broth, bringing the mixture to a boil.
  4. Reduce heat to a simmer and cover. Cook for about 20-30 minutes or until lentils are tender.
  5. Stir in the lemon juice, zest, and fresh herbs. Season with salt and pepper to taste.
  6. Serve warm in bowls, optionally garnished with fresh herbs.

Notes

Store any leftover soup in an airtight container in the refrigerator for about 4-5 days. For longer storage, freeze the soup in a freezer-safe container.