Lentil Soup with Lemon and Turmeric
Meet our go-to lentil soup recipe! I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I’m in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 2 tablespoons olive oil
• 2 cups finely chopped onion (1 medium onion)
• 1 1/2 cups chopped carrot (2 large carrots)
• 2 teaspoons minced garlic (3 cloves)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground turmeric
• 2 cups (12 ounces) lentils, picked and rinsed
• 8 cups chicken or vegetable broth
• 2 heaping cups shredded kale or spinach
• 1 to 2 lemons
• 1/4 cup chopped fresh herbs like parsley or dill, optional
• Fine sea salt, to taste
✅ FULL RECIPE:
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The Best Green Lentil “Gumbo” Soup | Food Wishes
Learn how to make an incredible green lentil soup that tastes like a classic Louisiana style gumbo! By using lentils instead of flour and butter to thicken the soup, we produce something that’s much lighter, yet still very satisfying and comforting. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Green Lentil “Gumbo” Soup, follow this link:
You can also find more of Chef John’s content on Allrecipes:
LENTIL SOUP WITH LEMON | Healthy, VEGAN soup idea!
#weekendatthecottage #easydeliciousrecipes
RECIPE BELOW!!!
This LENTIL SOUP WITH LEMON recipe is so fabulous, even the vegetables in it are jumping for joy!
This post is in answer to your requests for more healthy, vegetarian meal ideas. It’s loaded with wholesome ingredients and has a very fine finish, thanks to vitamin-rich greens, lemon and dill. It also has one more claim to fame: it’s a 100% vegan soup recipe.
Before I go through the reasons why you need to make this pronto, I figure it’s best to also share a few more of our other most popular soup options. Make sure to save the following recipes for future reference; they’re so delicious, you’ll be making them again and again! Try this tangy CARROT ORANGE SOUP or our CURRIED SQUASH WITH COCONUT – both are simple to make. You can also slow things down a bit with this SLOW COOKER CORN CHOWDER and finally, this simple, HEALTHY GREEN SOUP.
If soups are your thing, we’ve got you covered.
Ready to make LENTIL SOUP WITH LEMON? You’re going to love it!
GOOD STUFF
The flavour for this soup comes from some readily available ingredients. That was our goal, to keep it all very simple. I maintained that approach with the spices we used too – nothing complicated.
One thing you may want to do in advance is to make our PURE VEGETABLE BROTH recipe. I always have backups of this essential ingredient sitting in the freezer. A quick thaw the night before, and you’ll be good to go. It’s a wonderful base for this recipe.
BRIGHT WHITES
The start of the recipe has us sautéing a sweet Vidalia onion, garlic and parsnip. Don’t be fooled by these bland looking vegetables - they’re used to brighten the flavour profile of the soup. My measurements yield a rich-tasting soup but feel free to add more of these ingredients to taste.
LENTIL LOVE
They may be tiny, but lentils are mighty! Red lentils, members of the legume family, are a powerhouse of nutrition. High in fibre to lower cholesterol, they also contain B-vitamins and protein, preventing blood sugar levels from rising after a meal. Lentils fill us up, not out! Between us, I’m a big fan.
Two additional things of note: always give your lentils a good rinse before adding them to the pot, and don’t be bummed out when they lose their colour while cooking. Unlike our RED LENTIL SIDE DISH, their bright colour fades away in this application. The good news is their taste and health benefits don’t. Wait until you try them in this soup.
HIGH NOTES
While working on this recipe, I had a moment of inspiration where I wanted to finish the soup on a high note. I added the final three ingredients - spinach, lemon and dill - almost as an afterthought, but they did wonders for the pleasing flavour of it all. I also love how the spinach wilts in the pot before we stir it in with the lemon juice and fresh dill.
Before you head off to make this LENTIL SOUP WITH LEMON, two final things we love. First, this soup is easy to enjoy - I kept serving it from mugs. Not sure if it was the portability or portion size, but it just seemed so right! I also ended up freezing a couple of portions so that I could enjoy it on a cold blustery day. It tastes equally fab after freezing too!
Make your next adventure in healthy soup-making count.
Try this LENTIL SOUP WITH LEMON!
INGREDIENTS
2 tablespoons of vegetable oil
1 Vidalia onion, diced
2 cloves of garlic, chopped
3 ribs of celery, chopped
2 parsnip, peeled and chopped
2 teaspoons of ground cumin
½ teaspoon of cinnamon
¼ teaspoon of cayenne pepper
½ teaspoon each of salt and pepper
2 cups of red lentils, rinsed
8 cups of vegetable broth
2 cups of baby spinach, rinsed
juice from 2 lemons
¼ cup of chopped fresh dill
salt and pepper to taste
INSTRUCTIONS
1) Bring vegetable oil to temperature in a soup pot on medium-high heat. When the oil shimmers, add the onion, garlic, and celery and stir to combine. Cover and cook for about 5 minutes or until vegetables are softened.
2) Stir in the parsnip, cover and cook for an additional 2 minutes.
3) Add the spices, salt and pepper, then the lentils. Stir together and cook uncovered for 2 minutes. Add the broth and bring to temperature.
4) Right before the soup comes to a boil, reduce to simmer and cook covered for 15 minutes.
5) Remove the pot from the stovetop to your work surface. Add the lemon juice, dill and spinach. Cover and let sit undisturbed for 5 minutes. Stir, season to taste with additional salt and pepper. Serve.
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Thanks for watching!
Lentil Soup
This is just a really great, easy lentil soup recipe. Because no one should have to settle for bland lentil soup!
No need to soak lentils.
VEGAN Lemon Lentil Soup | Protein & Fiber Packed
This easy, lemon lentil soup is the perfect for everyday lunches and dinner. It's low glycemic and filled with protein and fiber. ????????CLICK FOR THE RECIPE????????
✨PRINTABLE RECIPE✨
INGREDIENTS
1-2 tablespoons olive oil or avocado oil
3 large carrots peeled and sliced
2 stalks celery chopped
1 medium yellow onion diced
4 cloves garlic minced
6 cups vegetable stock
1 1/2 cups red lentils
2 bay leafs
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
Juice from 1 lemon (about 5 tbsps)
1 teaspoon lemon zest
Optional: spinach or kale
To top: parsley or cilantro
INSTRUCTIONS
1️⃣ Heat the oil in a large stock pot over medium heat then add the onion, celery and carrots and cook, stirring frequently until the vegetables are soft and the onions are translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
2️⃣ Pour the vegetable stock over the vegetables, then add the red lentils, bay leaves, turmeric and cumin and stir well. Turn the heat up to medium-high to bring the soup to a boil then reduce the heat to medium-low to simmer. Cover and simmer for 12-15 minutes, until the lentils are soft.
3️⃣ Remove the lid and stir in the lemon juice, lemon zest, salt and pepper.
4️⃣ Transfer 2 cups of soup to a blender and blend on high until smooth then pour it back into the soup and stir to combine. You can also an immersion blender to partially blend the soup to your desired consistency.
5️⃣ Add the spinach, if using, and cook to wilt for 2-3 minutes. Taste and add more salt and pepper as needed. Serve with fresh cracked black pepper, cilantro or parsley.
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t i m e s t a m p s ✨
Intro: 0:00
Saute the vegetables: 0:40
Simmer the lentils: 1:06
Add the lemon: 1:27
Blend 1:40
Serve: 1:57
Garnish and serve: 2:39
tools used✨ (affiliate)
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» Blender:
s a y h e l l o ✨
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
» Learn more about me here:
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Lentil Soup with Lemon and Turmeric
Meet my go-to lentil soup recipe! I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I’m in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious.
???? Click for the recipe:
#lentilrecipe #lentilsoup