Description
A warm, nourishing Anti-Inflammatory Lentil Soup made with red lentils, turmeric, cumin, carrots, celery, and fresh lemon. This cozy bowl is packed with antioxidants, omega-3s, and natural healing ingredients—perfect for a comforting, wholesome meal any night of the week.
Ingredients
1 cup red lentils (uncooked, washed)
1 medium onion, chopped
2 medium carrots, chopped
1 medium celery stalk, diced
1 tsp turmeric powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
4 cups water
Juice of 1/2 lemon
2 tbsp olive oil
1 tbsp fresh parsley, chopped
Instructions
Heat olive oil in a pot over medium heat.
Add chopped onions and sauté until pale and fragrant.
Stir in the carrots and cook for 1–2 minutes.
Add celery and red lentils; give everything a quick toss.
Pour in water and add turmeric, cumin, salt, and black pepper.
Bring to a boil, then reduce heat to low. Half-cover the pot.
Simmer for 30–45 minutes, or until lentils and vegetables are tender.
Finish with parsley and a squeeze of fresh lemon before serving.
Notes
Add more water for a thinner soup or blend part of the soup for a creamier texture.
Red lentils cook fastest and break down beautifully, making them ideal for this recipe.
Fresh lemon at the end brightens the earthy flavors—don’t skip it!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean / Healthy
Nutrition
- Serving Size: 1 cup (approx. 245–300g)
- Calories: 264
- Sugar: 6.5 g
- Sodium: 21% DV
- Fat: 10 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 8.4 g
- Trans Fat: 0 g
- Carbohydrates: 33.8 g
- Fiber: 15 g
- Protein: 11 g
- Cholesterol: 0 mg