Description
This anti-inflammatory lentil soup is made with red lentils, turmeric, cumin, fresh vegetables, and lemon juice. It’s a warm, comforting dish that’s ready in about 45 minutes and serves 3. Rich in fiber and plant-based protein, it’s perfect for a nourishing and inflammation-fighting meal.
Ingredients
- 1 cup of red lentils (uncooked & washed)
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 1 medium celery stalk (diced)
- 1 tsp of turmeric powder
- 1/2 tsp of ground cumin
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 4 cups of water
- 1/2 a lemon juice (freshly squeezed)
- 2 tbsp of olive oil
- 1 tbsp of fresh parsley (chopped)
Instructions
1. Heat the olive oil in a large pot and sauté the onions until pale in color.
2. Add in the chopped carrots and cook for 1–2 minutes, stirring occasionally.
3. Stir in the diced celery stalk and washed red lentils.
4. Pour in the water, then add turmeric, cumin, salt, and black pepper.
5. Cover and bring to a boil over high heat.
6. Once boiling, uncover and reduce the heat to low. Half-cover the pot to prevent overflow.
7. Simmer for 30–45 minutes or until the lentils are soft and the soup is cooked through.
8. Stir in the fresh lemon juice and sprinkle with chopped parsley before serving.
Notes
Red lentils cook quickly and break down into a smooth texture, making them ideal for soups.
Turmeric and cumin add anti-inflammatory properties and depth of flavor.
For extra creaminess, blend the soup before adding lemon juice and parsley.
Use freshly squeezed lemon juice to brighten the flavors at the end.
This soup stores well—keep refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 264
- Sugar: 6.5g
- Sodium: 21%
- Fat: 10g
- Saturated Fat: 1.6g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 33.8g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg