Description
Discover the comforting and nutrient-packed Healthy Vegan Lemon Lentil Soup with Turmeric. This vibrant, detox-friendly soup combines tender lentils, zesty lemon, and anti-inflammatory turmeric for a wholesome, plant-based meal perfect for any occasion. Easy to make and bursting with flavor, it’s ideal for health-conscious vegans and those seeking a hearty, nourishing dish.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 lemon, juiced and zested
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley or cilantro for garnish
Instructions
- Rinse the lentils thoroughly under cold water. Prepare the vegetables by dicing the onions and carrots, and mincing the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and diced carrots. Cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Add turmeric, cumin, and black pepper. Stir well to coat the vegetables. Add rinsed lentils and combine.
- Pour in vegetable broth, bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- Stir in lemon juice and zest. Season with salt. Garnish with parsley or cilantro before serving.
Notes
- For extra flavor, add a splash of coconut milk during cooking.
- Use canned lentils for quicker preparation; add them during the last 10 minutes of simmering.
- Garnish with toasted chickpeas or vegan feta for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg