Anti-Inflammatory Golden Lemon Lentil Soup (Print Version)
Anti-inflammatory golden lemon lentil soup. This nourishing plant-based recipe supports wellness with turmeric, ginger, and fresh lemon. Easy to make and satisfying.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Diabetic-Friendly
# Ingredients:
→ The Golden Foundation
01 -
2 tbsp extra virgin olive oil
02 -
1 1/2 cups red lentils, rinsed
03 -
6 cups low-sodium vegetable broth
04 -
1 1/2 tsp ground turmeric
05 -
1 tsp sea salt
06 -
1/2 tsp black pepper
→ Aromatic Anti-Inflammatory Boosters
07 -
1 large yellow onion, diced
08 -
4 cloves garlic, minced
09 -
1 tbsp fresh ginger, grated
10 -
2 medium carrots, diced
11 -
2 stalks celery, diced
12 -
1 tsp ground cumin
13 -
1/2 tsp ground coriander
→ Bright & Fresh Finish
14 -
1/4 cup fresh lemon juice (from 1-2 lemons)
15 -
3 cups baby spinach
16 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large yellow onion, 2 medium carrots, and 2 stalks celery, diced. Sauté for 5-7 minutes until softened, stirring occasionally to prevent sticking.
02 -
Stir in 4 cloves garlic, minced, and 1 tbsp fresh ginger, grated, along with 1 tsp ground cumin and 1/2 tsp ground coriander. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 -
Add 1 1/2 cups red lentils, rinsed, to the pot. Stir in 1 1/2 tsp ground turmeric, 1 tsp sea salt, and 1/2 tsp black pepper. Sauté for 2 minutes, stirring constantly, to toast the spices and coat the lentils, enhancing the depth of this Nourishing Anti-Inflammatory Golden Lemon Lentil Soup.
04 -
Pour in 6 cups low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. The lentils will break down, creating a creamy texture for this Nourishing Anti-Inflammatory Golden Lemon Lentil Soup.
05 -
Remove the pot from heat. Stir in 1/4 cup fresh lemon juice and 3 cups baby spinach. Continue stirring until the spinach has completely wilted into the soup. The vibrant lemon brightens the flavors and the spinach adds a final nutritional boost to your Nourishing Anti-Inflammatory Golden Lemon Lentil Soup.
06 -
Taste the soup and adjust seasoning with additional sea salt or black pepper if desired. Ladle the warm Nourishing Anti-Inflammatory Golden Lemon Lentil Soup into bowls. Garnish each serving generously with 1/4 cup fresh parsley, chopped, for a burst of fresh flavor and color.
# Notes:
01 -
For a slightly different texture, green or brown lentils can be used, but they will require a longer cooking time (around 30-40 minutes) and may not break down as much as red lentils.
02 -
Enhance your bowl with a dollop of dairy-free yogurt, a drizzle of extra virgin olive oil, or a sprinkle of red pepper flakes for a touch of heat. Serve with crusty gluten-free bread.
03 -
Leftovers store beautifully in an airtight container in the refrigerator for up to 4-5 days. This soup also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently.
04 -
Always pair turmeric with black pepper! The piperine in black pepper significantly enhances the bioavailability and absorption of curcumin, the active anti-inflammatory compound in turmeric, maximizing its health benefits.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Grater
07 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 268 kcal
Total Fat: 5 g
Total Carbohydrate: 41 g
Protein: 14 g