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Golden Lemon Anti-Inflammatory Soup

A vibrant, healing soup made with red lentils, turmeric, and fresh lemon. Packed with immune-boosting ingredients and ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Mediterranean, Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 large white onion diced
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
Spices & Lentils
  • 1.5 tsp ground turmeric
  • 1 tsp ground cumin
  • 0.5 tsp red pepper flakes optional
  • 1 cup red lentils rinsed
  • 6 cups vegetable broth
  • 2 bay leaves
Finish
  • 1 lemon juiced, plus slices for garnish
  • 0.25 cup fresh parsley chopped

Equipment

  • Dutch Oven or Large Pot
  • Knife and Cutting Board
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until soft.
  2. Add minced garlic, turmeric, cumin, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in vegetable broth and add rinsed lentils and bay leaves. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are soft and soup has thickened.
  5. Remove from heat. Discard bay leaves. Stir in fresh lemon juice.
  6. Taste and adjust salt and pepper. Serve hot garnished with lemon slices, parsley, and extra chili flakes.

Notes

Serve with crusty bread or roasted vegetables.