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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
