Bright Lemon Turmeric Lentil Soup Recipe to Dig In

Warm, comforting bowls of this lemon turmeric lentil soup transport taste buds to a world of nourishing flavors.

Vibrant yellow hues dance across the surface, hinting at the aromatic spices within.

turmeric adds a golden glow and earthy depth to this hearty soup, while bright lemon zings through each spoonful.

Protein-packed lentils create a satisfying base that feels both light and substantial.

Fragrant herbs and spices meld together, creating a symphony of taste that soothes and energizes.

This simple yet extraordinary soup promises to become a cherished recipe in your culinary repertoire.

Prepare to savor every single comforting bite of this soul-warming meal.

Lemon Turmeric Lentil Soup Fresh Benefits

• Quick Nutritional Powerhouse: Packed with protein-rich lentils and nutrient-dense kale, this soup delivers a massive health boost in every spoonful.
• Simple Spice: Turmeric, cumin, and coriander create a warm, complex flavor profile that transforms basic ingredients into an extraordinary meal.
• Beginner-Friendly Cooking: Requires minimal chopping, uses one-pot technique, and follows straightforward steps perfect for home cooks of all skill levels.
• Versatile Comfort Meal: Adaptable for different dietary needs, can be served as a hearty lunch, light dinner, or comforting weekend meal with minimal preparation.

Ingredients in Lemon Turmeric Lentil Soup

• Lentils: A protein-packed legume that provides hearty texture and nutritional value to the soup.
• Broth: The liquid base that helps cook the lentils and builds the soup’s foundational flavor.

• Onions, Carrots: Provide a sweet and savory foundation for the soup’s flavor profile.
• Garlic: Adds a robust and aromatic depth to the overall taste.
• Kale or Spinach: Introduces fresh green nutrients and color to the finished soup.

• Cumin, Coriander, Pepper: Warm spices that create a complex and rich flavor dimension.
• Turmeric: Offers a golden color and earthy, slightly peppery taste with anti-inflammatory properties.
• Salt: Enhances and balances the overall taste of the soup.
• Lemon Juice: Provides a bright, citrusy acidity that lifts and freshens the soup’s flavor.
• Herbs: Add a fresh, green note to the final dish.

• Oil: Helps sauté vegetables and prevent sticking to the pot.

Cooking Lemon Turmeric Lentil Soup

Tips for Turmeric Lentil Soup

• Toast whole spices before grinding to release their essential oils and intensify the soup’s aromatic profile.
• Blend a portion of cooked lentils to create a creamier, more luxurious soup consistency without adding cream.
• Add kale or spinach at the last moment to maintain vibrant color and maximum nutritional value.
• Top with roasted chickpeas or a dollop of Greek yogurt for extra protein and sour contrast.
• Adjust spice intensity by increasing or decreasing ground pepper and turmeric according to personal preference.

Lentil Soup Variations to Explore

• Protein Power Boost: Replace lentils with quinoa or chickpeas for a different protein source and texture.
• Mediterranean Makeover: Swap turmeric for za’atar spice blend and add diced zucchini for a Mediterranean-inspired version.
• Vegan Comfort Bowl: Use coconut milk instead of broth for a creamy, rich base and add roasted sweet potatoes for extra heartiness.
• Instant Pot Express: Convert the recipe for pressure cooking by reducing liquid and cooking time to 15-20 minutes for a quick meal solution.

Serving Lemon Turmeric Lentil Soup

• Fresh Herb Garnish: Sprinkle chopped parsley, cilantro, or dill on top for a burst of color and vibrant fresh flavor that lifts the entire soup’s taste profile.
• Protein Power-Up: Top with crumbled feta cheese, roasted chickpeas, or grilled chicken strips to transform this soup into a hearty complete meal with extra protein.
• Texture Boost: Add a crunchy element like toasted pumpkin seeds, sliced almonds, or crispy breadcrumbs to create delightful contrast against the smooth soup texture.
• Bread Pairing: Serve alongside warm crusty sourdough, whole grain flatbread, or garlic toast to soak up the delicious broth and make the meal more satisfying.

Storing Turmeric Lentil Soup

• Store leftover soup in an airtight container for up to 4 days. The flavors will continue to develop and taste even better the next day.
• Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm soup gently on stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup seems too thick. Avoid boiling to maintain the delicate texture of lentils and greens.
• If possible, add fresh herbs when reheating instead of during initial freezing to preserve their bright flavor and vibrant color.

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Lemon Turmeric Lentil Soup Recipe

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4.6 from 39 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Warm Mediterranean sunshine fills this hearty lemon turmeric lentil soup with notes of comfort. Nourishing lentils and bright citrus create a soul-satisfying bowl that connects spice lovers with rich global culinary traditions.

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Ingredients

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Main Ingredients:

• 2 cups (340g) brown or green lentils, picked and rinsed
• 8 cups chicken or vegetable broth
• 2 cups kale or spinach, shredded

Vegetables and Aromatics:

• 2 tablespoons olive oil
• 2 cups onion, finely chopped
• 1 1/2 cups carrot, chopped
• 2 teaspoons garlic, minced

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper, freshly ground
• 1–2 lemons
• 1/4 cup fresh parsley or dill, chopped
• Sea salt to taste

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Instructions

1. Warm olive oil in a substantial pot over medium heat. Sauté diced onions and sliced carrots, seasoning with a pinch of salt, until vegetables become translucent and caramelized, approximately 6-7 minutes.
2. Introduce minced garlic, ground cumin, coriander, black pepper, and turmeric. Toast spices for 30-45 seconds until fragrant, stirring continuously to prevent burning.
3. Pour vegetable broth into the pot, then add rinsed lentils. Increase heat to high, bringing the mixture to a rolling boil, then reduce temperature and simmer partially covered for 35-40 minutes until lentils reach a tender, creamy consistency.
4. Fold chopped kale or spinach into the simmering soup. Continue cooking uncovered for 4-5 minutes, allowing greens to wilt and integrate with the liquid.
5. Remove pot from heat. Squeeze fresh lemon juice and sprinkle chopped herbs throughout the soup. Taste and adjust seasoning with additional salt and lemon juice as needed for a bright, balanced flavor profile.

Notes

• Toasting spices before adding liquid helps release their essential oils, creating a more complex and rich taste profile.
• For a creamier soup, blend a portion of the cooked lentils and return to the pot, creating a velvety consistency.
• This soup tastes even better the next day as the flavors continue to meld, making it perfect for advance cooking and quick meals.
• Easily make this soup gluten-free and vegan by using vegetable broth and ensuring all ingredients are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 3g
• Sodium: 500mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 15g
• Protein: 13g
• Cholesterol: 0mg