FREE DINNER EBOOK! Get your copy!

Vegan Lemon Turmeric Lentil Soup Simple Recipe

by on March 13, 2025

WANT TO SAVE THIS RECIPE?

Looking for a warm, healthy meal? This Vegan Lemon Turmeric Lentil Soup is just what you need! Packed with bright flavors and healthy ingredients, this soup is easy to make and full of benefits. I’ll share simple steps, tips, and variations so you can make it your own. Whether you’re a kitchen novice or a pro, you’ll love this quick recipe. Let’s dive into the magic of this delicious dish!

For a rich and tasty Vegan Lemon Turmeric Lentil Soup, you need the following main ingredients: - 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 inch piece of fresh ginger, grated - 1 large carrot, peeled and diced - 1 celery stalk, diced - 6 cups vegetable broth - Juice of 1 fresh lemon - 2 tablespoons extra virgin olive oil These ingredients form the base of your soup. The lentils provide protein and fiber. The onion, garlic, ginger, carrot, and celery offer great flavor and nutrients. The right spices make this soup pop. Here are the key spices you will need: - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and black pepper to taste Turmeric gives this soup its bright color and health benefits. Cumin adds warmth, while smoked paprika gives a hint of smokiness. Adjust salt and pepper based on your taste. To finish your soup, consider adding garnishes for extra flavor and flair: - Fresh parsley or cilantro, finely chopped Garnishing with parsley or cilantro not only adds color but also a fresh taste. You can also drizzle olive oil on top or add a lemon wedge for a zesty touch. {{ingredient_image_2}} First, gather all your ingredients. You will need: - 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 inch piece of fresh ginger, grated - 1 large carrot, peeled and diced - 1 celery stalk, diced - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 6 cups vegetable broth - Juice of 1 fresh lemon - 2 tablespoons extra virgin olive oil - Salt and black pepper to taste - Fresh parsley or cilantro, finely chopped, for garnish Next, prepare your vegetables. Dice the onion, carrot, and celery. Mince the garlic and grate the ginger. This step makes cooking quicker and easier. Heat the olive oil in a large pot over medium heat. Once it shimmers, add the onion. Cook for about 5 minutes until it turns translucent. Then, add the minced garlic and grated ginger. Stir for one minute to release their fragrance. Now, add the diced carrot and celery. Cook for 4-5 minutes, stirring often. This helps soften the veggies. After that, sprinkle in the turmeric, cumin, and smoked paprika. Stir well to coat the vegetables with the spices. Pour in the rinsed lentils and vegetable broth. Stir everything together. Bring the mixture to a rolling boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. Check the lentils; they should be tender but still firm. After simmering, stir in the lemon juice. Taste your soup and add salt and black pepper as needed. If the soup is too thick, add more broth or water for your desired consistency. Ladle the soup into bowls. For a lovely finish, garnish with chopped parsley or cilantro. You can also drizzle olive oil on top and add a lemon wedge for extra flair. Enjoy your bright and tasty soup! To cook lentils well, rinse them under cold water first. This removes dirt and debris. Use a pot with enough space for the lentils to expand. Add them to boiling water or broth, and don’t forget to stir. Cooking times may vary, but green or brown lentils take about 25 to 30 minutes. Check one for doneness. They should be soft but not mushy. If you soak lentils for an hour, they cook faster! Leftover vegan lemon turmeric lentil soup is a treat for later. Let it cool completely before storing. Use airtight containers to keep it fresh. In the fridge, it stays good for about 3 to 4 days. If you want to keep it longer, freeze it! Soup can last in the freezer for up to 3 months. Just remember to label your containers so you know what’s inside. To boost flavor, try adding a splash of coconut milk for creaminess. You can also mix in leafy greens like spinach or kale. For a kick, add a dash of cayenne or red pepper flakes. Fresh herbs like basil or mint can brighten the taste, too. If you want protein, consider adding chickpeas or tofu. These small changes make the soup even more delicious! Pro Tips Use Fresh Spices: Ensure your spices are fresh for the best flavor. Ground spices lose their potency over time, so consider grinding your own or checking expiration dates. Adjust Lemon Juice: The acidity of lemon juice can vary. Start with half the juice, taste, and add more as needed to suit your palate. Customize with Vegetables: Feel free to add other vegetables like spinach or kale for extra nutrients and flavor. Just add them in the last 5-10 minutes of cooking to keep them vibrant. Store for Later: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. {{image_4}} If you want to switch up your soup, you can change the lentils. You can use red lentils, which cook faster and break down to create a creamier texture. Or, try black lentils for a firmer bite. Each type of lentil brings a different flavor. Just remember to adjust your cooking time based on the lentil type you choose. You can add more veggies to your soup. Consider spinach, kale, or zucchini for extra nutrients and color. You can also add diced potatoes for heartiness. If you want protein, try adding chickpeas or tofu. These options will make your soup more filling and boost its nutrition. You can give your soup a new twist with spices. For a Middle Eastern flair, add cinnamon and coriander. If you prefer Indian flavors, try adding garam masala or curry powder. Each spice mix can change the soup’s taste and take you on a different culinary journey. Experiment with different spices to find your favorite blend! After you make the soup, let it cool. Then, transfer it to an airtight container. This soup stays fresh in the fridge for about 4-5 days. Make sure to label the container with the date. When you want to enjoy it again, just grab it from the fridge. If you want to save some for later, freezing works great. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as soup expands when frozen. It can last up to 3 months in the freezer. When you want to eat it, just thaw it overnight in the fridge. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until hot. Stir often to prevent sticking. If using a microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. Add a splash of broth or water if it looks too thick. This soup is packed with nutrition. Lentils are high in protein and fiber. They help keep you full and satisfied. Turmeric contains curcumin, which is good for your joints and may reduce inflammation. The lemon juice adds vitamin C, which boosts your immune system. Plus, the veggies like carrots and celery provide essential vitamins and minerals. This soup is both tasty and healthy, making it a great choice for anyone. Yes, you can! For a slow cooker, sauté the onions, garlic, and ginger first. Then, add all the ingredients to the cooker. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for the veggies. Then, add the lentils, broth, and spices. Seal the lid, and cook on high for 15 minutes. Allow for a natural release afterward. Both methods will give you a rich and flavorful soup. You can easily modify this soup. If you need it gluten-free, ensure your broth is gluten-free. For low-sodium needs, use low-sodium broth or water. You can also add more veggies for extra nutrients. If you want a creamy texture, blend part of the soup after cooking. For added protein, mix in some cooked quinoa or chickpeas. The recipe is flexible, so feel free to customize it to fit your needs! This blog post covered vegan lemon turmeric lentil soup from start to finish. You learned about key ingredients, spices, and garnishes. The step-by-step guide helps you prepare and cook the soup easily. I shared tips for cooking lentils and storing leftovers. You also explored variations and storage tips. In the end, this soup is nutritious and full of flavor. Don't hesitate to experiment with it. Enjoy your cooking adventure and make this dish your own.

Why I Love This Recipe

  1. Flavorful Fusion: The combination of turmeric, cumin, and lemon creates a vibrant flavor profile that is both comforting and refreshing.
  2. Nutrient-Packed: Lentils are a fantastic source of protein and fiber, making this soup not only delicious but also very nourishing.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights.
  4. Versatile Dish: This soup can easily be customized with different vegetables or spices to suit your taste preferences.

Ingredients

Main Ingredients for Vegan Lemon Turmeric Lentil Soup

For a rich and tasty Vegan Lemon Turmeric Lentil Soup, you need the following main ingredients:

– 1 cup green or brown lentils, thoroughly rinsed

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 1 inch piece of fresh ginger, grated

– 1 large carrot, peeled and diced

– 1 celery stalk, diced

– 6 cups vegetable broth

– Juice of 1 fresh lemon

– 2 tablespoons extra virgin olive oil

These ingredients form the base of your soup. The lentils provide protein and fiber. The onion, garlic, ginger, carrot, and celery offer great flavor and nutrients.

Spices and Seasoning

The right spices make this soup pop. Here are the key spices you will need:

– 1 teaspoon ground turmeric

– 1 teaspoon ground cumin

– 1/2 teaspoon smoked paprika

– Salt and black pepper to taste

Turmeric gives this soup its bright color and health benefits. Cumin adds warmth, while smoked paprika gives a hint of smokiness. Adjust salt and pepper based on your taste.

Optional Garnishes

To finish your soup, consider adding garnishes for extra flavor and flair:

– Fresh parsley or cilantro, finely chopped

Garnishing with parsley or cilantro not only adds color but also a fresh taste. You can also drizzle olive oil on top or add a lemon wedge for a zesty touch.

Step-by-Step Instructions

Preparation Steps

First, gather all your ingredients. You will need:

– 1 cup green or brown lentils, thoroughly rinsed

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 1 inch piece of fresh ginger, grated

– 1 large carrot, peeled and diced

– 1 celery stalk, diced

– 1 teaspoon ground turmeric

– 1 teaspoon ground cumin

– 1/2 teaspoon smoked paprika

– 6 cups vegetable broth

– Juice of 1 fresh lemon

– 2 tablespoons extra virgin olive oil

– Salt and black pepper to taste

– Fresh parsley or cilantro, finely chopped, for garnish

Next, prepare your vegetables. Dice the onion, carrot, and celery. Mince the garlic and grate the ginger. This step makes cooking quicker and easier.

Cooking Process

Heat the olive oil in a large pot over medium heat. Once it shimmers, add the onion. Cook for about 5 minutes until it turns translucent. Then, add the minced garlic and grated ginger. Stir for one minute to release their fragrance.

Now, add the diced carrot and celery. Cook for 4-5 minutes, stirring often. This helps soften the veggies. After that, sprinkle in the turmeric, cumin, and smoked paprika. Stir well to coat the vegetables with the spices.

Pour in the rinsed lentils and vegetable broth. Stir everything together. Bring the mixture to a rolling boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. Check the lentils; they should be tender but still firm.

Final Touches

After simmering, stir in the lemon juice. Taste your soup and add salt and black pepper as needed. If the soup is too thick, add more broth or water for your desired consistency.

Ladle the soup into bowls. For a lovely finish, garnish with chopped parsley or cilantro. You can also drizzle olive oil on top and add a lemon wedge for extra flair. Enjoy your bright and tasty soup!

Tips & Tricks

How to Perfectly Cook Lentils

To cook lentils well, rinse them under cold water first. This removes dirt and debris. Use a pot with enough space for the lentils to expand. Add them to boiling water or broth, and don’t forget to stir. Cooking times may vary, but green or brown lentils take about 25 to 30 minutes. Check one for doneness. They should be soft but not mushy. If you soak lentils for an hour, they cook faster!

Storing Leftovers

Leftover vegan lemon turmeric lentil soup is a treat for later. Let it cool completely before storing. Use airtight containers to keep it fresh. In the fridge, it stays good for about 3 to 4 days. If you want to keep it longer, freeze it! Soup can last in the freezer for up to 3 months. Just remember to label your containers so you know what’s inside.

Enhancing Flavor with Additional Ingredients

To boost flavor, try adding a splash of coconut milk for creaminess. You can also mix in leafy greens like spinach or kale. For a kick, add a dash of cayenne or red pepper flakes. Fresh herbs like basil or mint can brighten the taste, too. If you want protein, consider adding chickpeas or tofu. These small changes make the soup even more delicious!

Pro Tips

  1. Use Fresh Spices: Ensure your spices are fresh for the best flavor. Ground spices lose their potency over time, so consider grinding your own or checking expiration dates.
  2. Adjust Lemon Juice: The acidity of lemon juice can vary. Start with half the juice, taste, and add more as needed to suit your palate.
  3. Customize with Vegetables: Feel free to add other vegetables like spinach or kale for extra nutrients and flavor. Just add them in the last 5-10 minutes of cooking to keep them vibrant.
  4. Store for Later: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Variations

Substitutions for Lentils

If you want to switch up your soup, you can change the lentils. You can use red lentils, which cook faster and break down to create a creamier texture. Or, try black lentils for a firmer bite. Each type of lentil brings a different flavor. Just remember to adjust your cooking time based on the lentil type you choose.

Adding Vegetables or Proteins

You can add more veggies to your soup. Consider spinach, kale, or zucchini for extra nutrients and color. You can also add diced potatoes for heartiness. If you want protein, try adding chickpeas or tofu. These options will make your soup more filling and boost its nutrition.

Regional Spice Variations

You can give your soup a new twist with spices. For a Middle Eastern flair, add cinnamon and coriander. If you prefer Indian flavors, try adding garam masala or curry powder. Each spice mix can change the soup’s taste and take you on a different culinary journey. Experiment with different spices to find your favorite blend!

Storage Info

Refrigeration Tips

After you make the soup, let it cool. Then, transfer it to an airtight container. This soup stays fresh in the fridge for about 4-5 days. Make sure to label the container with the date. When you want to enjoy it again, just grab it from the fridge.

Freezing Instructions

If you want to save some for later, freezing works great. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as soup expands when frozen. It can last up to 3 months in the freezer. When you want to eat it, just thaw it overnight in the fridge.

Reheating Guidelines

To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until hot. Stir often to prevent sticking. If using a microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. Add a splash of broth or water if it looks too thick.

FAQs

What are the health benefits of this soup?

This soup is packed with nutrition. Lentils are high in protein and fiber. They help keep you full and satisfied. Turmeric contains curcumin, which is good for your joints and may reduce inflammation. The lemon juice adds vitamin C, which boosts your immune system. Plus, the veggies like carrots and celery provide essential vitamins and minerals. This soup is both tasty and healthy, making it a great choice for anyone.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can! For a slow cooker, sauté the onions, garlic, and ginger first. Then, add all the ingredients to the cooker. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for the veggies. Then, add the lentils, broth, and spices. Seal the lid, and cook on high for 15 minutes. Allow for a natural release afterward. Both methods will give you a rich and flavorful soup.

How can I adjust the recipe for different dietary needs?

You can easily modify this soup. If you need it gluten-free, ensure your broth is gluten-free. For low-sodium needs, use low-sodium broth or water. You can also add more veggies for extra nutrients. If you want a creamy texture, blend part of the soup after cooking. For added protein, mix in some cooked quinoa or chickpeas. The recipe is flexible, so feel free to customize it to fit your needs!

This blog post covered vegan lemon turmeric lentil soup from start to finish. You learned about key ingredients, spices, and garnishes. The step-by-step guide helps you prepare and cook the soup easily. I shared tips for cooking lentils and storing leftovers. You also explored variations and storage tips.

In the end, this soup is nutritious and full of flavor. Don’t hesitate to experiment with it. Enjoy your cooking adventure and make this dish your ow

For a rich and tasty Vegan Lemon Turmeric Lentil Soup, you need the following main ingredients: - 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 inch piece of fresh ginger, grated - 1 large carrot, peeled and diced - 1 celery stalk, diced - 6 cups vegetable broth - Juice of 1 fresh lemon - 2 tablespoons extra virgin olive oil These ingredients form the base of your soup. The lentils provide protein and fiber. The onion, garlic, ginger, carrot, and celery offer great flavor and nutrients. The right spices make this soup pop. Here are the key spices you will need: - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and black pepper to taste Turmeric gives this soup its bright color and health benefits. Cumin adds warmth, while smoked paprika gives a hint of smokiness. Adjust salt and pepper based on your taste. To finish your soup, consider adding garnishes for extra flavor and flair: - Fresh parsley or cilantro, finely chopped Garnishing with parsley or cilantro not only adds color but also a fresh taste. You can also drizzle olive oil on top or add a lemon wedge for a zesty touch. {{ingredient_image_2}} First, gather all your ingredients. You will need: - 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 inch piece of fresh ginger, grated - 1 large carrot, peeled and diced - 1 celery stalk, diced - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 6 cups vegetable broth - Juice of 1 fresh lemon - 2 tablespoons extra virgin olive oil - Salt and black pepper to taste - Fresh parsley or cilantro, finely chopped, for garnish Next, prepare your vegetables. Dice the onion, carrot, and celery. Mince the garlic and grate the ginger. This step makes cooking quicker and easier. Heat the olive oil in a large pot over medium heat. Once it shimmers, add the onion. Cook for about 5 minutes until it turns translucent. Then, add the minced garlic and grated ginger. Stir for one minute to release their fragrance. Now, add the diced carrot and celery. Cook for 4-5 minutes, stirring often. This helps soften the veggies. After that, sprinkle in the turmeric, cumin, and smoked paprika. Stir well to coat the vegetables with the spices. Pour in the rinsed lentils and vegetable broth. Stir everything together. Bring the mixture to a rolling boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. Check the lentils; they should be tender but still firm. After simmering, stir in the lemon juice. Taste your soup and add salt and black pepper as needed. If the soup is too thick, add more broth or water for your desired consistency. Ladle the soup into bowls. For a lovely finish, garnish with chopped parsley or cilantro. You can also drizzle olive oil on top and add a lemon wedge for extra flair. Enjoy your bright and tasty soup! To cook lentils well, rinse them under cold water first. This removes dirt and debris. Use a pot with enough space for the lentils to expand. Add them to boiling water or broth, and don’t forget to stir. Cooking times may vary, but green or brown lentils take about 25 to 30 minutes. Check one for doneness. They should be soft but not mushy. If you soak lentils for an hour, they cook faster! Leftover vegan lemon turmeric lentil soup is a treat for later. Let it cool completely before storing. Use airtight containers to keep it fresh. In the fridge, it stays good for about 3 to 4 days. If you want to keep it longer, freeze it! Soup can last in the freezer for up to 3 months. Just remember to label your containers so you know what’s inside. To boost flavor, try adding a splash of coconut milk for creaminess. You can also mix in leafy greens like spinach or kale. For a kick, add a dash of cayenne or red pepper flakes. Fresh herbs like basil or mint can brighten the taste, too. If you want protein, consider adding chickpeas or tofu. These small changes make the soup even more delicious! Pro Tips Use Fresh Spices: Ensure your spices are fresh for the best flavor. Ground spices lose their potency over time, so consider grinding your own or checking expiration dates. Adjust Lemon Juice: The acidity of lemon juice can vary. Start with half the juice, taste, and add more as needed to suit your palate. Customize with Vegetables: Feel free to add other vegetables like spinach or kale for extra nutrients and flavor. Just add them in the last 5-10 minutes of cooking to keep them vibrant. Store for Later: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. {{image_4}} If you want to switch up your soup, you can change the lentils. You can use red lentils, which cook faster and break down to create a creamier texture. Or, try black lentils for a firmer bite. Each type of lentil brings a different flavor. Just remember to adjust your cooking time based on the lentil type you choose. You can add more veggies to your soup. Consider spinach, kale, or zucchini for extra nutrients and color. You can also add diced potatoes for heartiness. If you want protein, try adding chickpeas or tofu. These options will make your soup more filling and boost its nutrition. You can give your soup a new twist with spices. For a Middle Eastern flair, add cinnamon and coriander. If you prefer Indian flavors, try adding garam masala or curry powder. Each spice mix can change the soup’s taste and take you on a different culinary journey. Experiment with different spices to find your favorite blend! After you make the soup, let it cool. Then, transfer it to an airtight container. This soup stays fresh in the fridge for about 4-5 days. Make sure to label the container with the date. When you want to enjoy it again, just grab it from the fridge. If you want to save some for later, freezing works great. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as soup expands when frozen. It can last up to 3 months in the freezer. When you want to eat it, just thaw it overnight in the fridge. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until hot. Stir often to prevent sticking. If using a microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. Add a splash of broth or water if it looks too thick. This soup is packed with nutrition. Lentils are high in protein and fiber. They help keep you full and satisfied. Turmeric contains curcumin, which is good for your joints and may reduce inflammation. The lemon juice adds vitamin C, which boosts your immune system. Plus, the veggies like carrots and celery provide essential vitamins and minerals. This soup is both tasty and healthy, making it a great choice for anyone. Yes, you can! For a slow cooker, sauté the onions, garlic, and ginger first. Then, add all the ingredients to the cooker. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for the veggies. Then, add the lentils, broth, and spices. Seal the lid, and cook on high for 15 minutes. Allow for a natural release afterward. Both methods will give you a rich and flavorful soup. You can easily modify this soup. If you need it gluten-free, ensure your broth is gluten-free. For low-sodium needs, use low-sodium broth or water. You can also add more veggies for extra nutrients. If you want a creamy texture, blend part of the soup after cooking. For added protein, mix in some cooked quinoa or chickpeas. The recipe is flexible, so feel free to customize it to fit your needs! This blog post covered vegan lemon turmeric lentil soup from start to finish. You learned about key ingredients, spices, and garnishes. The step-by-step guide helps you prepare and cook the soup easily. I shared tips for cooking lentils and storing leftovers. You also explored variations and storage tips. In the end, this soup is nutritious and full of flavor. Don't hesitate to experiment with it. Enjoy your cooking adventure and make this dish your own.

Vegan Lemon Turmeric Lentil Soup

A hearty and flavorful vegan soup made with lentils, fresh vegetables, and a hint of lemon and turmeric.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup green or brown lentils, thoroughly rinsed
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 1 unit Juice of fresh lemon
  • 2 tablespoons extra virgin olive oil
  • to taste Salt and black pepper
  • for garnish Fresh parsley or cilantro, finely chopped

Instructions
 

  • In a spacious pot, heat the extra virgin olive oil over medium heat until shimmering. Add the finely diced onion and sauté for approximately 5 minutes, or until the onion becomes translucent.
  • Introduce the minced garlic and grated ginger into the pot, cooking for an additional minute just until fragrant, ensuring not to let them burn.
  • Next, add the diced carrot and celery, stirring occasionally, and cook for 4-5 minutes, allowing the vegetables to soften and meld together.
  • Sprinkle in the ground turmeric, ground cumin, and smoked paprika. Stir well to ensure the spices fully coat the vegetables, releasing their rich aromas.
  • Pour in the rinsed lentils along with the vegetable broth, stirring to combine all ingredients, and bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 25-30 minutes, or until the lentils are tender yet retain a slight bite.
  • Stir in the freshly squeezed lemon juice and season with salt and black pepper according to your taste preferences. If the soup appears too thick, gradually add more vegetable broth or water until you achieve your desired consistency.
  • Ladle the soup into bowls and serve hot, garnished with a generous sprinkle of freshly chopped parsley or cilantro for a bright finish.

Notes

For an appealing presentation, consider drizzling a bit of olive oil on top of the soup just before serving, and add a lemon wedge on the side.
Keyword healthy, lemon, lentils, soup, vegan

WANT TO SAVE THIS RECIPE?