Bright turmeric and lemon lentil soup, spiced with cumin and ginger for a cozy, nourishing vegan meal in 40 minutes.
# What you'll need:
→ Lentils & Legumes
01 - 1 cup red lentils, rinsed and drained
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 tablespoon fresh ginger, grated (from a 1-inch piece)
07 - 1 tablespoon extra-virgin olive oil
→ Spices
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 5 cups vegetable broth or water (use gluten-free broth if required)
→ Finishing
14 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
15 - 2 tablespoons chopped fresh cilantro or parsley (optional)
16 - Lemon wedges, for serving
→ Optional additions
17 - Handful of spinach or chopped kale (add during final 5 minutes)
18 - 1 tablespoon coconut milk, to swirl (optional)
# Preparation steps:
01 - Warm a large pot over medium heat and add 1 tablespoon olive oil. Add the chopped onion, diced carrot and diced celery and sweat gently, stirring occasionally, until softened, about 5 minutes.
02 - Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant, taking care not to brown the garlic.
03 - Add the turmeric, cumin, coriander and red pepper flakes (if using). Toast the spices with the aromatics for about 30 seconds to bloom their flavor.
04 - Add the rinsed red lentils and pour in 5 cups of vegetable broth or water. Increase heat to bring to a gentle boil, then reduce heat to maintain a simmer.
05 - Simmer uncovered, stirring occasionally, until the lentils are soft and the mixture has slightly thickened, 20–25 minutes. Add a splash more water if the mixture becomes too thick.
06 - Season with salt and freshly ground black pepper. Remove from the heat and stir in the lemon juice and chopped herbs. If using, stir in coconut milk for extra richness.
07 - For a smoother texture, partially purée with an immersion blender before adding herbs. Adjust lemon and seasoning to taste, garnish with lemon wedges, and serve hot.
