Anti-Inflammatory Lentil Soup Recipe

Introduction

This Anti-Inflammatory Lentil Soup is a comforting and nourishing dish packed with warm spices and fresh ingredients. It’s easy to prepare and perfect for a cozy meal that supports your well-being.

Ingredients

• 1 cup of red lentils (uncooked & washed)
• 1 medium onion (chopped)
• 2 medium carrots (chopped)
• 1 medium celery stalk (diced)
• 1 tsp of turmeric powder
• 1/2 tsp of ground cumin
• 1/2 tsp of salt
• 1/2 tsp of black pepper
• 4 cups of water
• 1/2 a lemon juice (freshly squeezed)
• 2 tbsp of olive oil
• 1 tbsp of fresh parsley (chopped)

Instructions

1. Step 1: Heat the olive oil in a pot over medium heat. Sauté the chopped onions until they turn pale and translucent.
2. Step 2: Add the chopped carrots and toss them with the onions for about 1 to 2 minutes.
3. Step 3: Stir in the diced celery and washed red lentils. Mix everything together briefly.
4. Step 4: Pour in 4 cups of water, then add turmeric powder, ground cumin, salt, and black pepper. Stir well to combine.
5. Step 5: Cover the pot and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and partially cover the pot to prevent overflow.
6. Step 6: Let the soup simmer gently for 30 to 45 minutes, or until the lentils are soft and fully cooked.
7. Step 7: Remove from heat, then stir in the freshly squeezed lemon juice and chopped parsley. Serve warm and enjoy.

Tips & Variations

• For a creamier texture, blend a portion of the soup before serving.
• Add garlic or ginger during sautéing for extra flavor and anti-inflammatory benefits.
• Swap red lentils with green or brown lentils, but adjust cooking time accordingly.
• Use vegetable broth instead of water for a richer taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. This soup also freezes well—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh parsley?

Yes, dried parsley can be used, but add it earlier in the cooking process to allow its flavor to develop fully.

Is this soup suitable for a vegan diet?

Absolutely! This recipe contains only plant-based ingredients, making it perfect for vegans and vegetarians.

Anti-Inflammatory Lentil Soup Recipe

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★★★★★

4.5 from 58 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A soothing and health-boosting Anti-Inflammatory Lentil Soup packed with turmeric, cumin, and fresh vegetables. This easy-to-make soup is perfect for comforting meals while providing powerful anti-inflammatory benefits.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup of red lentils (uncooked & washed)
• 1 medium onion (chopped)
• 2 medium carrots (chopped)
• 1 medium celery stalk (diced)
• 4 cups of water
• 2 tbsp of olive oil
• 1 tbsp of fresh parsley (chopped)
• 1/2 a lemon (freshly squeezed for juice)

Spices

• 1 tsp of turmeric powder
• 1/2 tsp of ground cumin
• 1/2 tsp of salt
• 1/2 tsp of black pepper

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Instructions

1. Prepare the base: Heat the olive oil in a pot over medium heat. Add the chopped onions and sauté until they turn pale and translucent, about 3-5 minutes. Then add the chopped carrots and cook for another 1-2 minutes, stirring occasionally.
2. Add vegetables and lentils: Stir in the diced celery stalk and red lentils, tossing them with the sautéed vegetables for a minute to blend the flavors.
3. Add spices and water: Pour in the 4 cups of water, then add turmeric powder, ground cumin, salt, and black pepper. Stir well to combine all ingredients evenly.
4. Cook the soup: Bring the mixture to a boil uncovered on high heat. Once boiling, reduce the heat to low and partially cover the pot with the lid to prevent overflow while allowing steam to escape. Let it simmer gently for 30 to 45 minutes until the lentils are fully cooked and vegetables are tender.
5. Finish and serve: Once cooked, turn off the heat and stir in freshly squeezed lemon juice and chopped parsley for brightness and extra anti-inflammatory benefits. Serve warm and enjoy.

Notes

• Make sure to rinse lentils thoroughly before cooking to remove impurities.
• Adjust the consistency by adding more water if you prefer a thinner soup.
• For extra flavor, garnish with a drizzle of olive oil or a sprinkle of freshly ground black pepper.
• This soup stores well in the fridge for up to 3 days and can be frozen for up to 1 month.
• Red lentils cook faster than other lentils; keep an eye to avoid overcooking and mushiness.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: anti-inflammatory, lentil soup, turmeric, healthy soup, vegan soup, red lentils, comfort food, easy soup recipe