Description
A cozy and nourishing lentil soup flavored with turmeric, cumin, and fresh lemon juice. This simple one-pot recipe is full of plant-based goodness and comes together easily with pantry staples.
Ingredients
2 cups (340g) brown or green lentils, rinsed
2 tablespoons olive oil
2 cups chopped onion (1 medium)
1 ½ cups chopped carrots (2 large)
2 teaspoons minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
8 cups chicken or vegetable broth
2 heaping cups kale or spinach, shredded
1 to 2 lemons
1/4 cup chopped fresh parsley or dill (optional)
Fine sea salt, to taste
Instructions
1. Heat oil in a large pot. Sauté onions and carrots with salt for 5 to 7 minutes.
2. Add garlic and spices. Stir and cook for 30 seconds until aromatic.
3. Add lentils and broth. Bring to a boil, season with salt, then lower heat and simmer covered for 35 to 40 minutes.
4. Add kale or spinach and cook uncovered for 5 minutes.
5. Turn off heat and stir in lemon juice and fresh herbs.
6. Blend some of the soup for a thicker texture, if desired.
7. Serve hot with optional lemon slices.
Notes
Kale can be replaced with any leafy greens.
Red lentils work for a softer texture.
Add coconut milk or yogurt for extra richness.
Freezes well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food, Healthy
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 298
- Sugar: 5.2g
- Sodium: 1155.9mg
- Fat: 5.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.7g
- Trans Fat: 0g
- Carbohydrates: 45.3g
- Fiber: 8g
- Protein: 19.5g
- Cholesterol: 0mg