Wholesome red lentil soup brightened with turmeric, ginger, cumin, and lemon. Vegan and gluten-free, ready in 40 minutes.
# What You'll Need:
→ Lentils & Legumes
01 - 1 cup red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon olive oil
→ Spices
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 5 cups vegetable broth or water
→ Finishing
14 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
15 - 2 tablespoons chopped fresh cilantro or parsley (optional)
16 - Lemon wedges, for serving
17 - Optional: 1 tablespoon coconut milk for richness
# How To Make It:
01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, diced carrot and diced celery; sauté, stirring occasionally, until vegetables soften, about 5 minutes.
02 - Add the minced garlic and grated ginger to the pot and cook, stirring, until fragrant, about 1 minute.
03 - Stir in turmeric, cumin, ground coriander and chili flakes (if using) and cook for 30 seconds to bloom the spices.
04 - Add the rinsed red lentils and 5 cups vegetable broth (or water). Bring to a gentle boil over medium-high heat.
05 - Reduce heat to medium-low and simmer uncovered, stirring occasionally, until lentils are soft and the mixture has slightly thickened, 20 to 25 minutes.
06 - Season with salt and freshly ground black pepper. Remove from heat and stir in 2 tablespoons lemon juice and chopped herbs, if using. Taste and adjust seasoning or lemon as desired.
07 - For a smoother consistency, partially purée with an immersion blender. Serve hot with lemon wedges and an optional swirl of coconut milk.
