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Here is a list of the ingredients you need to make Vegan Lemon Lentil Turmeric Soup: - 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 2 celery stalks, diced - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 6 cups vegetable broth - 1 lemon (zest and juice) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish Each ingredient plays a key role in the taste and health of this soup. Lentils provide protein and fiber. They are also low in fat. Onions and garlic add flavor and help your immune system. Carrots and celery give a nice crunch and more nutrients. Turmeric and cumin bring warmth and depth to the flavor. Don't forget the lemon! It adds brightness and a fresh zing. Olive oil gives richness, while salt and pepper balance all the flavors. Finally, use fresh herbs like cilantro or parsley to top it off. They add color and a burst of freshness. With these ingredients ready, you can start making a soup that warms the soul and nourishes the body. Enjoy the process of cooking, and let the aromas fill your kitchen. {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large pot. - Add 1 medium diced onion and 2 minced garlic cloves. - Sauté until the onion becomes translucent, about 5 minutes. This step builds the soup's foundation. The onion and garlic add rich flavors. The olive oil helps with cooking and adds healthy fats. - Stir in 1 diced carrot and 2 diced celery stalks. - Cook for an additional 4-5 minutes until slightly softened. - Sprinkle in 1 teaspoon of turmeric and 1 teaspoon of cumin. Mix everything well to coat the veggies with spices. This step adds color and warmth to the dish. Turmeric and cumin bring health benefits too. - Add 1 cup of rinsed lentils and 6 cups of vegetable broth to the pot. - Bring to a boil, then reduce the heat to simmer. Cover the pot and let it cook for about 25-30 minutes. This allows the lentils to absorb flavors and become tender. As the lentils cook, they will soften and thicken the soup. The broth helps create a warm and comforting dish. To make your soup creamy, use an immersion blender. Blend only half of the soup for a nice mix of smooth and chunky. This gives your soup a rich feel. If you don't have a blender, you can mash some lentils with a fork. For flavor, always taste as you go. Add salt and pepper slowly. A little at a time helps avoid over-seasoning. You can also squeeze in extra lemon juice for brightness. This adds a fresh lift. Cooking lentils well is key. Rinse them before cooking to remove dirt. Cook them in the broth, not water. This helps them soak up all the flavor. Check them after 25 minutes. They should be soft but not mushy. When it comes to veggies, chop them evenly. This helps them cook at the same time. Sauté them until they are just soft. This keeps their color bright and taste fresh. Enjoy the vibrant look of your soup as much as its taste! Pro Tips Soaking Lentils: Soaking your lentils for a few hours can reduce cooking time and enhance their digestibility. Adjusting Consistency: If you prefer a thinner soup, simply add more vegetable broth or water to reach your desired consistency. Flavor Boost: For an extra flavor boost, consider adding a bay leaf or a sprig of thyme while simmering the soup. Storage Tips: This soup stores well in the refrigerator for up to 5 days and can also be frozen for longer storage. Just reheat before serving! {{image_2}} You can switch up the lentils in this soup. Black beans or chickpeas work well. Quinoa or barley can also add a nice texture. For herbs, try using dill or basil instead of cilantro or parsley. Each herb brings its unique flavor. Want some heat? Add a pinch of cayenne or chili powder. This spice brings warmth without hiding the soup's zest. Pair this soup with crusty bread or a fresh salad. These sides complement the soup and add crunch. Enjoy your meal with a squeeze of extra lemon for brightness. To keep your Vegan Lemon Lentil Turmeric Soup fresh, store it in an airtight container. Make sure the soup cools down before sealing it. This helps stop bacterial growth. It lasts in the fridge for about 4 to 5 days. If you want to enjoy it later, freezing is a great option. To freeze leftovers, let the soup cool first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This keeps the soup from bursting. When you want to eat it, take it out of the freezer and place it in the fridge overnight to thaw. For reheating, warm it on the stove over low heat. Stir often to avoid sticking. You can also microwave it in a bowl. Just cover it to keep moisture in. Enjoy your soup with fresh flavor! Yes, you can use other lentils. Red lentils cook faster and become soft. Green or brown lentils hold their shape better. Each type adds a different texture to the soup. Experiment with your favorite lentils for varied flavor! Absolutely! This soup stores well in the fridge. It can last up to five days. Just let it cool before storing it in an airtight container. You can also freeze it for up to three months. Simply thaw and reheat when you're ready to enjoy! To spice it up, add some red pepper flakes. You can also add a chopped jalapeño for heat. For more flavor, try adding smoked paprika or a splash of hot sauce. Fresh herbs like thyme or basil can enhance the taste, too. Experiment to find your perfect blend! Yes, you can blend part of the soup for creaminess. Use an immersion blender or a regular blender. Blend until you reach your desired texture. This adds a rich and smooth feel to the soup without using dairy. This soup pairs well with crusty bread or a fresh salad. A side of quinoa or brown rice also complements it. You can even serve it with a dollop of vegan yogurt for added creaminess! Store leftovers in an airtight container. Keep it in the fridge for up to five days. For longer storage, freeze it in portions. This way, you can enjoy it later without waste. This blog post outlined a tasty lentil soup recipe, showing you the best ingredients and steps. You learned about cooking lentils, using spices, and storing leftovers. Remember to mix and match your flavors for variety. The soup is a warm hug in a bowl, perfect for any day. Enjoy your creation, and don’t hesitate to share your own twists! Each bowl is a chance to explore new tastes. Keep on cooking and have fun with it!

Vegan Lemon Lentil Turmeric Soup

A hearty and flavorful soup made with lentils, turmeric, and fresh lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 6 cups vegetable broth
  • 1 lemon zest and juice
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro or parsley

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and sauté until the onion becomes translucent, about 5 minutes.
  • Stir in the diced carrot and celery, cooking for an additional 4-5 minutes until slightly softened.
  • Sprinkle the turmeric and cumin over the sautéed vegetables, stirring well to coat everything. Cook for another minute until fragrant.
  • Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and let it cook for about 25-30 minutes, or until the lentils are tender.
  • Once the lentils are cooked, stir in the lemon zest and juice, and season with salt and pepper to taste.
  • For a creamier texture, use an immersion blender to blend a portion of the soup (optional).
  • Serve hot, garnished with fresh cilantro or parsley.

Notes

For a creamier texture, use an immersion blender to blend a portion of the soup.
Keyword lemon, lentils, soup, turmeric, vegan