Turmeric Lentil Soup
A warm and fragrant golden red lentil soup infused with turmeric, ginger, and lemon, perfect for a cozy meal.
10 min
Prep
30 min
Cook
4
Serves
240
Calories
Macros · per serving
13g protein
38g carbs
6g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 1 teaspoon turmeric powder
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 1 medium carrot
- 1 medium onion
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 lemon
- salt — to taste
- black pepper — to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons fresh cilantro
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear and set aside.
- 2
Peel and grate the ginger. Mince the garlic. Dice the onion and carrot.
- 3
In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, sautéing until the onion is translucent, about 5 minutes.
- 4
Add the minced garlic and grated ginger, continuing to sauté for an additional minute until fragrant.
- 5
Stir in the turmeric powder, cumin powder, and coriander powder, mixing well with the vegetables.
- 6
Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
- 7
Cover the pot and let the soup simmer for 20-25 minutes, or until the lentils are tender.
- 8
Juice the lemon and add the juice to the pot. Season with salt and black pepper to taste.
- 9
Remove the pot from heat and stir in the fresh cilantro.
- 10
Serve the soup hot, optionally garnished with additional cilantro.
Cook it this week.
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