Anti-Inflammatory Red Lentil Soup
A comforting and nourishing red lentil soup enriched with turmeric and cumin, perfect for cozy evenings or lunches. Quick and easy to make in one pot with pantry-friendly ingredients.
Ingredients
For the Soup
- 1 cup red lentils Red lentils cook quickly and provide a creamy texture.
- 1 medium onion, chopped Can substitute with shallots or a mild sweet onion.
- 2 medium carrots, diced Uniform dice for even cooking.
- 2 stalks celery, diced Uniform dice for even cooking.
- 3 cloves garlic, minced
- 1 teaspoon turmeric Known for its anti-inflammatory properties.
- 1 teaspoon cumin Adds warm, earthy depth.
- 4 cups vegetable broth Use low-sodium for better control over salt level.
- to taste Salt and pepper Season to taste.
- 2 tablespoons olive oil Can substitute with avocado oil.
For Serving
- 1 Juice of 1 lemon Fresh lemon juice preferred for brightness.
- to taste Fresh parsley for garnish Can substitute with fresh cilantro or chives.
Instructions
Preparation
- Chop the onion, dice the carrots and celery, and mince the garlic before you begin.
Cooking
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5–7 minutes.
- Stir in the minced garlic, turmeric, and cumin; cook for another minute until fragrant.
- Add the red lentils and vegetable broth; bring the pot to a boil.
- Reduce heat and let simmer, uncovered or partially covered, for 25–30 minutes until lentils are tender.
- Season with salt and pepper to taste, and stir in the juice of 1 lemon. Blend the soup if a smoother texture is desired or leave it chunky. Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. The soup freezes well for up to 3 months. Reheat gently and add liquid as needed.