Anti-Inflammatory Lemon Lentil Soup
A comforting and nourishing soup packed with anti-inflammatory properties, perfect for any occasion.
Ingredients
Base Ingredients
- 2 tbsp Olive Oil Rich and smooth, this oil forms the flavorful base for the soup.
- 1 large Onion (finely chopped) Provides depth and richness.
- 2 Carrots (diced) Carrots Natural sweetness and vibrant color.
- 2 stalks Celery (diced) Enhances texture and lightness.
- 4 cloves Garlic (minced) Brings warmth and zesty notes.
Spices
- 1 tsp Ground Turmeric Celebrated for anti-inflammatory properties.
- 1 tsp Ground Ginger Adds warmth and aids digestion.
- 1 tsp Ground Cumin Enhances flavor profile.
- 1/4 tsp Cayenne Pepper (optional) Adds a kick.
Main Ingredients
- 1.5 cups Red Lentils (rinsed) Packed with protein and cook quickly.
- 6 cups Vegetable Broth (low-sodium) Serves as the soup's base.
- 1/4 cup Fresh Lemon Juice (from 1-2 lemons) Adds a refreshing tang.
- 3 cups Fresh Spinach (packed) Enhances color and nutritional value.
- Salt and Black Pepper to taste Salt and Black Pepper Essential seasonings.
- 1/4 cup Fresh Parsley (chopped, for garnish) Adds freshness to each bowl.
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Sauté until soft and aromatic, about 5–7 minutes.
- Incorporate the minced garlic and cook for 1 more minute.
- Stir in the turmeric, ginger, cumin, and cayenne pepper. Toast the spices for about 30 seconds.
- Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes.
- Remove from heat and stir in the lemon juice and spinach.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Notes
Rinse lentils before cooking, taste as you go, and store leftovers in an airtight container.