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Vegan Lemon Lentil Soup with Turmeric Recipe

Vegan Lemon Lentil Soup with Turmeric Recipe
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★★★★★

4.8 from 17 reviews

This Vegan Lemon Lentil Soup with Turmeric is a vibrant, nutritious, and comforting dish perfect for any season. Made with red lentils, fresh vegetables, and infused with turmeric and lemon, it offers a deliciously tangy and earthy flavor. Packed with protein and fiber, this soup is not only wholesome but also quick and easy to prepare, making it ideal for a healthy weeknight meal or meal prep.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Soup Base & Spices

  • 6 cups vegetable stock
  • 1 1/2 cups red lentils
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt

Finishing Touches

  • Juice from 1 lemon (about 5 tablespoons)
  • 1 teaspoon lemon zest
  • Optional: spinach or kale, as desired
  • To top: parsley or cilantro

Instructions

  1. Sauté Vegetables: Heat the oil in a large stockpot over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook while stirring frequently until the vegetables are soft and the onions are translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Add Stock, Lentils & Spices: Pour the vegetable stock over the sautéed vegetables. Add the red lentils, bay leaves, turmeric, and cumin. Stir well to combine. Increase heat to medium-high and bring the soup to a boil.
  3. Simmer Soup: Reduce heat to medium-low, cover the pot, and let the soup simmer gently for 12-15 minutes, or until the lentils are tender and soft.
  4. Add Lemon & Seasonings: Remove the lid and stir in the lemon juice, lemon zest, kosher salt, and black pepper. Mix thoroughly to combine all flavors.
  5. Blend Soup: Transfer about 2 cups of soup to a blender and blend on high until smooth. Pour the blended portion back into the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup to your preferred consistency.
  6. Add Greens & Final Touches: If using spinach or kale, add it to the soup and cook for about 2-3 minutes until wilted. Taste the soup and adjust salt and pepper as needed. Serve hot, topped with freshly cracked black pepper and chopped parsley or cilantro.

Notes

  • To store: Allow leftover soup to cool, then transfer to an airtight container and refrigerate for up to 5 days.
  • To freeze: Place the soup in an airtight container or freezer bag. Lay the bag flat to freeze, then stand upright to save space. Freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm leftover soup in a large pot over medium heat until heated through.
  • Different lentils: You can substitute red lentils with other lentil varieties; the color and texture will vary slightly.
  • Canned lentils: Although dried lentils produce better flavor and texture, canned lentils can be used. Use two cans (drained and rinsed). Simmer broth with vegetables for 10 minutes first, then add canned lentils and simmer an additional 10 minutes.

Nutrition

Keywords: Vegan lentil soup, lemon lentil soup, turmeric soup, healthy vegan recipe, easy vegan soup, red lentils, gluten free soup, plant-based protein

Find it online: https://bakedbylisa.com/vegan-lemon-lentil-soup-with-turmeric-recipe/