Healing Golden Lemon Lentil Soup
An anti-inflammatory, nutrient-packed soup made with turmeric, ginger, and fresh lemon. Perfect for immune support.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Soup Base
- 1 cup brown lentils rinsed and drained
- 1 tbsp pure olive oil
- 1 medium yellow onion finely chopped
- 3 medium carrots peeled and diced into 1/4-inch pieces
- 4 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 6 cups low-sodium chicken broth or vegetable broth
- 1 bay leaf
- 1 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 large lemon juiced (about 3 tablespoons)
- 1/3 cup fresh cilantro roughly chopped
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the pure olive oil over medium heat until it shimmers. Add the finely chopped onion and diced carrots, cooking for about 5 to 7 minutes until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic, grated ginger, turmeric, and cumin. Cook for 1 minute until fragrant, stirring constantly to prevent the spices from burning.
- Add the rinsed lentils, broth, bay leaf, salt, and pepper to the pot. Increase the heat to high and bring the mixture to a boil.
- Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook for 35 to 45 minutes, or until the lentils are completely tender and the soup has thickened.
- Turn off the heat and remove the bay leaf. Stir in the fresh lemon juice and taste the soup. Adjust seasoning with more salt and pepper if desired. Ladle the soup into bowls and garnish with the chopped cilantro before serving.