Description
Discover how to make a flavorful Vegan Lemon Lentil Soup with Turmeric that is both healthy and delicious. Perfect for a cozy meal any day of the week!
Ingredients
- 2 cups (340g) brown or green lentils, picked and rinsed
- 2 tablespoons (30 ml) olive oil
- 2 cups (480 ml) finely chopped onion (1 medium onion)
- 1 1/2 cups (360 ml) chopped carrot (2 large carrots)
- 2 teaspoons (10 ml) minced garlic (3 cloves)
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (3 ml) ground coriander
- 1/2 teaspoon (3 ml) ground turmeric
- 1/2 teaspoon (3 ml) fresh ground black pepper
- 8 cups (1920 ml) vegetable broth
- 2 heaping cups shredded kale or spinach
- 1 to 2 lemons
- 1/4 cup (60 ml) chopped fresh herbs like parsley or dill, optional
- Fine sea salt, to taste
Instructions
- Warm the olive oil in a sizable pot over medium heat. Add the chopped onions and carrots with a pinch of salt, stirring occasionally, until they become soft and emit a sweet aroma, approximately 5 to 7 minutes.
- Mix in the minced garlic, ground cumin, coriander, black pepper, and turmeric, stirring for about 30 seconds.
- Incorporate the rinsed lentils and vegetable broth, then increase the heat to high until it just starts to boil. Taste and season with salt as needed, depending on the broth’s seasoning, usually between 1/2 to 1 teaspoon.
- Lower the heat to maintain a gentle simmer, cover partially, and allow the lentils to cook until they are tender, around 35 to 40 minutes.
- Remove the lid, add the shredded kale or spinach, and cook uncovered for another 5 minutes.
- Remove the soup from the heat, then add the juice from half a lemon and the fresh herbs, stirring well. Taste and adjust with more salt or lemon juice as desired. For a stronger lemon taste, additional lemon slices can be served alongside.
- The soup can now be served, or if you prefer a smoother texture, use an immersion blender to blend to your liking.
