Description
A nourishing and flavorful soup packed with lentils, vegetables, and a zesty lemon kick, perfect for chilly days.
Ingredients
- 1 cup lentils (green or brown)
- 1 tablespoon turmeric
- 1 lemon (juiced)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 4 cups vegetable broth
- 2 carrots (diced)
- 2 celery stalks (diced)
- Fresh herbs (such as parsley or cilantro)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrots, and celery. Sauté until they are softened, about 5–7 minutes.
- Stir in the turmeric and cook for an additional minute.
- Add the lentils and pour in the vegetable broth, bringing the mixture to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for 25 to 30 minutes, or until the lentils are tender.
- Remove from heat and stir in the freshly squeezed lemon juice and chopped herbs.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean