Bright, nourishing red lentil soup with turmeric, cumin and a squeeze of lemon—simple, comforting, vegan and gluten-free.
# 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 crushed red pepper 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
# How To Make:
01 - Warm the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot and diced celery; cook, stirring occasionally, until the vegetables are softened, about 4–5 minutes.
02 - Stir in the minced garlic and grated ginger and cook for 30–60 seconds, until fragrant, taking care not to brown the garlic.
03 - Sprinkle in the turmeric, cumin, coriander and crushed red pepper flakes (if using); stir for 30 seconds to bloom the spices and release their aroma.
04 - Add the rinsed red lentils and pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture is slightly thickened, 20–25 minutes.
05 - Taste and season with salt and freshly ground black pepper, adjusting to preference.
06 - Remove the pot from the heat and stir in the lemon juice and chopped herbs, if using, to brighten the flavor.
07 - For a silkier texture, partially purée with an immersion blender. Reheat briefly if needed, adjust seasoning and serve hot with lemon wedges.
