Bright, nourishing red lentil soup with turmeric, cumin and lemon—hearty, vegan, ready in 40 minutes.
# Components:
→ Lentils & Legumes
01 - 1 cup red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 tbsp grated fresh ginger (about a 1-inch piece)
→ Oils & Fats
07 - 1 tbsp extra-virgin olive oil
→ Spices
08 - 1 tsp ground turmeric
09 - 1 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/4 tsp red pepper flakes (optional)
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
→ Liquids
14 - 5 cups vegetable broth or water
→ Finishing
15 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
16 - 2 tbsp chopped fresh cilantro or parsley (optional)
17 - Lemon wedges, for serving
# Directions:
01 - Finely chop the onion, dice the carrot and celery, mince the garlic and grate the ginger; rinse the lentils until water runs clear and measure the spices and broth.
02 - Warm 1 tablespoon olive oil in a large pot over medium heat; add the onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
03 - Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant, then stir in turmeric, cumin, coriander and red pepper flakes and toast for about 30 seconds to bloom the spices.
04 - Stir the rinsed lentils into the spiced vegetables, pour in 5 cups vegetable broth or water, bring to a boil, then reduce to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the liquid has slightly thickened.
05 - Season with salt and freshly ground black pepper to taste; if using spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
06 - Remove the pot from the heat and stir in the lemon juice and chopped herbs; taste and adjust acidity and seasoning as needed.
07 - Ladle into bowls, garnish with lemon wedges and an optional swirl of coconut milk for richness; serve hot with warm flatbread or rice if desired.
08 - For a smoother consistency, partially purée the soup with an immersion blender before finishing, leaving some texture if preferred.
