Bright red lentil soup with turmeric, cumin, ginger and lemon. Quick, nourishing, vegan.
# What You’ll Need:
→ Lentils & Legumes
01 - 1 cup red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 tbsp grated fresh ginger (from a 1-inch piece)
→ Spices
07 - 1 tsp ground turmeric
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/4 tsp chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Liquids
12 - 5 cups vegetable broth or water
13 - 1 tbsp olive oil
→ Finishing
14 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
15 - 2 tbsp chopped fresh cilantro or parsley (optional)
16 - Lemon wedges, for serving
# Method:
01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, diced carrot and diced celery and sauté until softened, about 5 minutes, stirring occasionally.
02 - Add the minced garlic and grated ginger to the pot and cook, stirring, until fragrant, about 1 minute.
03 - Sprinkle in ground turmeric, ground cumin, ground coriander and optional chili flakes; cook while stirring for 30 seconds to bloom the spices.
04 - Add the rinsed red lentils and 5 cups vegetable broth or water. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until lentils are tender and the mixture has slightly thickened, 20 to 25 minutes.
05 - Season with salt and freshly ground black pepper to taste. Remove from heat and stir in 2 tablespoons freshly squeezed lemon juice and chopped herbs if using. Adjust seasoning and acidity as needed.
06 - For a smoother texture, partially purée the soup with an immersion blender, leaving some lentil pieces for body. Add a handful of spinach or chopped kale during the final 5 minutes of cooking for extra greens or swirl in a spoonful of coconut milk for richness before serving.
07 - Ladle into bowls and serve hot with lemon wedges alongside.
