Description
This Easy Anti-Inflammatory Lentil Soup is a comforting, nutrient-rich recipe made with red lentils, carrots, celery, turmeric, and fresh lemon juice. Naturally high in fiber and plant-based protein, it’s an easy one-pot meal perfect for healthy lunches, meal prep, or cozy weeknight dinners.
Ingredients
Scale
- 1 cup red lentils, uncooked and rinsed
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 medium celery stalk, diced
- 1 teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups water
- Juice of ½ lemon
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened and lightly golden.
- Stir in the carrots and cook for 1 to 2 minutes.
- Add the celery and rinsed red lentils, stirring to combine.
- Pour in the water and add the turmeric, cumin, salt, and black pepper.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low and partially cover the pot.
- Simmer for 30 to 45 minutes, stirring occasionally, until the lentils are tender and the soup is thick and creamy.
- Remove from heat and stir in the fresh lemon juice.
- Garnish with chopped parsley and serve warm.
Notes
Red lentils cook down quickly and create a naturally creamy texture.
If the soup becomes too thick, add extra water or broth to reach your desired consistency.
Fresh lemon juice adds brightness and enhances the flavor.
For extra vegetables, try adding spinach, sweet potatoes, or zucchini.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 264
- Sugar: 6.5g
- Sodium: 483mg
- Fat: 10g
- Saturated Fat: 1.6g
- Unsaturated Fat: 8.1g
- Trans Fat: 0g
- Carbohydrates: 33.8g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg