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- 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 inch ginger, grated - 1 large carrot, diced - 1 celery stalk, diced - 1 teaspoon ground turmeric - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - 6 cups vegetable broth - Juice of 1 lemon - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley or cilantro for garnish In this soup, I love using lentils. They provide protein and fiber. I often choose green or brown lentils. They hold their shape well and add a nice texture. The onion and garlic give a great base flavor. Adding ginger gives a warm, spicy note. The carrot and celery add sweetness and crunch. Turmeric is the star here. It gives a vibrant yellow color and great health perks. Cumin and smoked paprika add depth and warmth. The lemon juice brightens the soup and balances the flavors. - Fresh parsley or cilantro - Additional lemon wedges - Croutons for crunch For garnishes, I suggest fresh herbs like parsley or cilantro. They add color and freshness. You might also want to squeeze extra lemon on top. Croutons can add a fun crunch. They make the soup more exciting. When picking vegetables, look for bright colors and firm textures. For onions, choose ones that feel heavy for their size. Garlicky cloves should be plump and dry. Fresh ginger should be smooth and firm, with no wrinkles. For lentils, check the packaging for freshness. They should be whole and dry, without any signs of mold or pests. Fresh broth can also enhance flavor, so choose a good-quality vegetable broth to make this soup shine. {{ingredient_image_1}} Start by gathering all your ingredients. You need 1 cup of lentils, an onion, garlic, ginger, a carrot, and a celery stalk. Rinse the lentils well and set them aside. Dice the onion and carrot, and chop the celery. Mince the garlic and grate the ginger. This prep helps the soup cook evenly and quickly. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes. You want the onion to turn soft and clear. Next, toss in the minced garlic and grated ginger. Cook for another minute until you smell their strong scent. Then, stir in the diced carrot and celery. Sauté for 4 to 5 minutes until they soften. Now, sprinkle in 1 teaspoon of ground turmeric, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Mix well so the spices coat the vegetables. Pour in the rinsed lentils and 6 cups of vegetable broth. Bring this to a boil. Once it boils, lower the heat to simmer. Cover the pot and let it cook for 25 to 30 minutes. Check if the lentils are tender. If they are, stir in the juice of 1 lemon. Add salt and pepper to taste. If the soup looks too thick, add more broth or water. To serve, ladle the soup into bowls. Garnish with freshly chopped parsley or cilantro for extra flavor. This soup is warm and colorful, making it perfect for any meal. You can enjoy it with crusty bread or a simple salad. To make your soup burst with flavor, try adding fresh herbs. Parsley or cilantro adds a bright touch. You can also squeeze in more lemon juice. This will enhance its freshness. Adding a splash of soy sauce or tamari can deepen the flavor. Consider using toasted spices instead of ground ones. Toasting spices brings out their natural oils and aromas. One common mistake is not rinsing the lentils. Rinsing removes dust and stones. Another mistake is adding too much salt early on. Salt can toughen lentils if added too soon. Be careful not to overcook the soup. This can turn the lentils mushy. Always taste as you go. This helps you adjust the seasoning just right. Lentils cook best with enough liquid. Use at least three cups of broth per cup of lentils. Simmer them gently rather than boiling hard. This helps them cook evenly. Keep an eye on the time. Most lentils take 20 to 30 minutes to become tender. If they look too thick, add more broth or water. Stir them occasionally to prevent sticking. Pro Tips Fresh Ingredients: Always use fresh vegetables and herbs for the best flavor in your soup. Fresh ingredients enhance the overall taste and nutritional value. Adjusting Consistency: If the soup is too thick, gradually add more vegetable broth or water until you reach your desired consistency. This can help balance the flavors without compromising the dish. Spice Variations: Feel free to experiment with different spices like coriander or curry powder to customize the flavor profile to your liking. Each spice adds its unique twist to the soup. Serve with Grains: For a heartier meal, consider serving the soup over cooked quinoa or brown rice. This adds texture and additional nutrients, making it more filling. {{image_2}} You can easily change this soup to fit your diet. If you need gluten-free options, check your broth. Most vegetable broths are gluten-free. You can also swap the olive oil for coconut oil if you want a different taste. If you don't have lentils, try beans or chickpeas. They add a nice texture and taste. For extra protein, add tofu or tempeh. Tofu is soft and takes on flavors well. Cut it into small cubes and add it in the last 10 minutes of cooking. Tempeh has a nutty flavor. You can sauté it first in olive oil for added crunch. Add it to the pot when you add the lentils. If you like spice, add chili or cayenne pepper. Start with a small amount, like 1/4 teaspoon. You can always add more later. Mix it in when you add the spices. This gives the soup a warm, spicy flavor. It’s a fun way to change the taste and make it your own. To store your leftover soup, let it cool first. Pour it into an airtight container. Make sure it is sealed tight. Place it in the fridge. This soup stays good for about 4 to 5 days. If you want it to last longer, freezing is a great option. When you reheat your soup, do it on low heat. This keeps the flavors fresh. Stir it often to avoid burning. You can add a splash of water or broth if it seems thick. Heat until it is warm, but don’t boil it. This helps keep the taste bright and zesty. You can freeze the soup for up to 3 months. Use freezer-safe containers or bags. Make sure to leave some space for the soup to expand. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove for the best flavor. Turmeric is a bright yellow spice. It has many health benefits. It helps reduce inflammation. It may also boost your immune system. Turmeric can support joint health too. The main active compound, curcumin, has antioxidant properties. This spice can help with digestion and may improve brain health. Adding turmeric to your diet is a smart choice. Yes, you can use different lentils! Green or brown lentils work best in this soup. They hold their shape and add texture. Red lentils cook faster and become soft. They will make the soup creamier. Black lentils can add a nice pop of color. Feel free to experiment with your favorite lentils! To make the soup creamier, try adding coconut milk. It will give a rich, smooth texture. You can also blend a portion of the soup. Use an immersion blender for a quick option. Adding more veggies like potatoes can help too. Lastly, a dollop of cashew cream is a great choice for creaminess! This blog post covered how to make Vegan Lemon Turmeric Lentil Soup. We explored ingredients, cooking steps, and tips to make the soup perfect. You learned about garnishes, selecting fresh items, and enhancing flavors. I shared variations like adding proteins or spices. Lastly, we discussed storage tips to keep your soup fresh. Enjoy making this easy, tasty soup that is good for you and fun to share. Happy cooking!

Vegan Lemon Turmeric Lentil Soup

A hearty and flavorful soup made with lentils, turmeric, and fresh lemon juice, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 1 large lemon, juiced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley or cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and grated ginger to the pot, cooking for an additional minute until fragrant.
  • Stir in the diced carrot and celery and cook for 4-5 minutes, allowing them to soften.
  • Sprinkle in the ground turmeric, cumin, and smoked paprika, stirring well to coat the vegetables in the spices.
  • Pour in the rinsed lentils and vegetable broth, then bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils are tender.
  • Stir in the lemon juice, and season with salt and pepper to taste. If the soup is too thick, feel free to add more broth or water to reach your desired consistency.
  • Serve hot, garnished with freshly chopped parsley or cilantro for added flavor.

Notes

Feel free to adjust the spices and add more vegetables as desired.
Keyword healthy, lemon, lentils, soup, vegan