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Anti-Inflammatory Golden Lemon Lentil Soup

A delicious, comforting soup packed with healthy, anti-inflammatory ingredients, featuring a vibrant citrus twist from fresh lemon juice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup green or brown lentils, rinsed Feel free to substitute with brown lentils.
  • 1 tablespoon olive oil For sautéing.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric Known for its anti-inflammatory properties.
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 6 cups vegetable broth
  • 1 medium lemon, juiced Adds brightness to the soup.
  • to taste Salt
  • for garnish Fresh herbs (like parsley or cilantro)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.
  3. Stir in the ground turmeric, cumin, and black pepper, cooking for an additional minute until fragrant.
  4. Toss in the rinsed lentils along with the vegetable broth. Bring the mixture to a boil.
  5. Once boiling, reduce the heat and let it simmer, covered, for about 25-30 minutes or until the lentils are tender.
  6. Stir in the fresh lemon juice and add salt to taste.
  7. Serve hot, garnished with fresh herbs for an added touch of color and flavor.

Notes

Store any remaining soup in an airtight container in the fridge for up to 5 days. You can also freeze it for meal prep; just let it cool completely and transfer it to freezer-safe bags or containers. Consider adding a bay leaf while simmering for extra flavor, remembering to remove it before serving.