Lentil Soup with Lemon and Turmeric #vegetarian #healthy

Lentil Soup with Lemon and Turmeric #vegetarian #healthy

The first occasion when I had lentil soup I wasn't generally hoping to like it. I thought it would have been flat and exhausting, however because of a blend of flavors and new lemon, it tasted stunning (practically addictive) thus ameliorating. I make this soup during each season, it's that great!

The fixings expected to make lentil soup are basic and most are presumably sitting in your kitchen as of now. Like many of the soup plans on Inspired Taste, this lentil soup is extremely easy to make. I add cuts of lemon to the soup, as well. This is totally discretionary, yet it adds much increasingly lemony flavor and signs whoever you are serving the soup to that we've included lemon.

Lentil soup will keep well for as long as four days in the ice chest and as I would see it, shows signs of improvement after some time. You may find that the lentils ingest a portion of the additional fluid in the soup as it sits in the ice chest. To take it back to even more a soup-like consistency, just include a sprinkle of water or stock before warming. You can likewise solidify the soup. It should keep for a while. Essentially defrost and warm before serving.

Also try our recipe Roasted Butternut Squash Soup

Lentil Soup with Lemon and Turmeric #vegetarian #healthy

I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I’m in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious.


  • 2 tablespoons olive oil
  • 2 cups finely chopped onion (1 medium onion)
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 teaspoons minced garlic (3 cloves)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground turmeric
  • 2 cups (12 ounces) lentils, picked and rinsed
  • 8 cups chicken or vegetable broth
  • 2 heaping cups shredded kale or spinach
  • 1 to 2 lemons
  • 1/4 cup chopped fresh herbs like parsley or dill, optional
  • Fine sea salt, to taste


  1. Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
  2. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
  3. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
  4. Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

Read more our recipe : Melt-in-Your-Mouth Pumpkin Cookies

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