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Anti-Inflammatory Golden Lemon Lentil Soup

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A warm and comforting soup packed with wholesome ingredients, featuring lentils, turmeric, and a burst of lemon flavor.

Ingredients

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  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • 6 cups vegetable broth or water
  • 1 cup diced tomatoes (canned or fresh)
  • 2 cups kale or spinach, chopped
  • Juice of 1 lemon
  • Salt, to taste
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  2. Add the minced garlic, diced carrots, and diced celery. Continue to sauté for another 5-7 minutes until the vegetables are tender.
  3. Stir in the grated ginger, turmeric powder, ground cumin, ground coriander, and black pepper. Cook for about 1 minute until fragrant.
  4. Add the rinsed lentils, vegetable broth (or water), and diced tomatoes to the pot. Increase the heat to high and bring to a boil.
  5. Reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the lentils are tender.
  6. Stir in the chopped kale (or spinach) and cook for an additional 5 minutes until wilted.
  7. Remove from heat and squeeze in the juice of one lemon. Season with salt to taste and stir well.
  8. Serve hot, garnished with fresh parsley or cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat on the stove or microwave.

Nutrition

Find it online: https://delishrecipezbylucy.com/golden-lemon-lentil-soup-anti-inflammatory-benefits/

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