Anti-Inflammation Lentil Soup • Golden Lemon & Turmeric Comfort Bowl
A bright and nourishing anti-inflammatory soup made with red lentils, turmeric, lemon, and fresh herbs. Naturally vegan, gluten-free, and rich in plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ground cumin (optional)
- 5 cups vegetable broth
- 2 tbsp olive oil or coconut oil
- Zest of 1 lemon
- Juice of 1–2 lemons (to taste)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup chopped fresh herbs (cilantro, parsley, dill)
Instructions
- Heat oil in a large pot. Sauté onion, garlic, ginger, carrots, and celery for 5–7 minutes.
- Add turmeric, black pepper, and cumin. Stir for 30 seconds to bloom spices.
- Stir in lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Once lentils are soft, stir in lemon zest, juice, and fresh herbs.
- Adjust salt and pepper to taste. Serve warm.
Notes
- Add coconut milk for a creamier finish.
- Stir in greens like spinach during the last few minutes.
- Store in fridge for 4–5 days or freeze for up to 3 months.