Anti-Inflammatory Golden Lemon Lentil Soup Recipe (Print Version)
Nourishing Anti-Inflammatory Golden Lemon Lentil Soup. Packed with turmeric, ginger, and lemon, this vibrant, comforting soup supports wellness and flavor.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Vegan, Gluten-Free, Dairy-Free, Diabetic-Friendly, Low-Calorie, Low-Fat
# Ingredients:
→ Golden Foundation
01 -
2 tbsp extra virgin olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
2 tsp ground turmeric
06 -
1 tsp ground cumin
07 -
1/2 tsp ground coriander
08 -
1/4 tsp freshly ground black pepper
→ Hearty Core
09 -
1 1/2 cups red lentils, rinsed
10 -
6 cups low-sodium vegetable broth
11 -
2 medium carrots, diced
12 -
2 stalks celery, diced
→ Bright Finish & Greens
13 -
1/4 cup fresh lemon juice
14 -
1 tsp lemon zest
15 -
2 cups fresh spinach, packed
16 -
1/4 cup fresh parsley, chopped (for garnish)
→ Essential Seasoning
17 -
1 tsp sea salt (or to taste)
18 -
1 bay leaf
# Instructions:
01 -
Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large yellow onion, diced, and cook for 5-7 minutes until softened. Stir in 4 cloves garlic, minced, and 1 tbsp fresh ginger, grated, cooking for 1 minute more until fragrant.
02 -
Stir in 2 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp freshly ground black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. Add 1 1/2 cups red lentils, rinsed, 2 medium carrots, diced, and 2 stalks celery, diced.
03 -
Pour in 6 cups low-sodium vegetable broth and add 1 bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. This forms the hearty core of your Anti-Inflammatory Golden Lemon Lentil Soup.
04 -
Remove the bay leaf from the pot. Stir in 1 tsp sea salt (or to taste). Add 1/4 cup fresh lemon juice and 1 tsp lemon zest. Stir well to combine these bright, zesty flavors into your Anti-Inflammatory Golden Lemon Lentil Soup.
05 -
Finally, stir in 2 cups fresh spinach, packed, and cook for 2-3 minutes until wilted. Taste and adjust seasoning as needed. Ladle the warm Anti-Inflammatory Golden Lemon Lentil Soup into individual bowls.
06 -
Garnish each serving with 1/4 cup fresh parsley, chopped, for a burst of freshness and color. Serve immediately and enjoy this nourishing, vibrant meal.
# Notes:
01 -
For an extra creamy texture, blend about 1-2 cups of the soup with an immersion blender before adding the spinach.
02 -
Store leftover Anti-Inflammatory Golden Lemon Lentil Soup in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months.
03 -
If you don't have red lentils, green or brown lentils can be used, but they will require a longer cooking time (around 30-40 minutes).
04 -
Serve this soup with a side of crusty gluten-free bread or a sprinkle of toasted pumpkin seeds for added crunch.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Grater
05 -
Measuring cups
06 -
Measuring spoons
07 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 209 kcal
Total Fat: 5 g
Total Carbohydrate: 30 g
Protein: 11 g