Vegan Lemon Lentil Soup with Turmeric Recipe
Hey y’all! If you’re looking for a comforting yet zesty meal that fits perfectly into any occasion, look no further than our Vegan Lemon Lentil Soup with Turmeric. This recipe brings together the earthy flavors of lentils with the vibrant pop of lemon and turmeric, creating a bowl of sunshine you can enjoy any time. It’s not just lip-smacking delicious; it’s a bowl full of nutrition as well. So grab your apron, and let’s get cooking!
Why You’ll Love This
- This soup is packed with plant-based protein, making it a robust meal option.
- The combination of lemon and turmeric not only enhances flavor but also boosts immune health.
- Ready in just under an hour, it’s perfect for busy weeknights.
- It’s naturally gluten-free and vegan, catering to diverse dietary needs.
- The vibrant color and rich aroma make it a feast for the senses.
Ingredients
- 1 cup of green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 cup water
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
Prepare the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 2 minutes, being careful not to let it burn.
Add Vegetables and Spices
Add the diced carrots, turmeric, and cumin to the pot. Stir well to coat the vegetables with the spices, releasing their fragrant aroma.
Simmer the Soup
Add the rinsed lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
Finish with Lemon
Stir in the lemon juice and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes before serving.
Notes
- For a thicker consistency, use a potato masher to mash some of the lentils after cooking.
- Adjust the spice level by adding a pinch of cayenne pepper if desired. [Learn more about cooking with spices](https://www.spiceology.com/blog/cooking-with-spices/)
- For an enhanced flavor, use fresh turmeric if available. [Learn about turmeric’s benefits](https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric)
Variations
- Spinach Add-In: Stir in a handful of fresh spinach during the last 5 minutes of cooking for added greens.
- Coconut Cream: Add 1/2 cup of coconut milk for a creamier texture and a hint of tropical flavor.
- Spicy Heat: Incorporate diced jalapeños alongside the carrots for a spicy kick.
Required Equipment
- Large cooking pot
- Wooden spoon
- Knife and cutting board
- Potato masher (optional)
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Suggested Pairings
Serve your Vegan Lemon Lentil Soup with a side of crusty bread or a fresh green salad. A drizzle of olive oil and a sprinkle of fresh herbs can elevate the dish for a dinner party.
Pro Tips
- To enhance the soup’s rich flavor, toast the spices in a dry pan before adding them to the pot. [Explore spice toasting techniques](https://www.seriouseats.com/how-to-toast-spices-techniques)
- For a smoother texture, blend a portion of the soup before adding the lemon juice.
- Always taste and adjust seasoning before serving, as flavors can mellow during cooking.
FAQ
- Can I use red lentils instead of green or brown? Yes, but they may cook faster and create a softer texture.
- Is this soup freezer-friendly? Absolutely! Just cool it completely before transferring to freezer-safe containers.
- How can I make this soup spicier? Add cayenne pepper or chili flakes to taste for extra heat.
