Silky red lentil soup with turmeric, ginger, cumin and lemon — vibrant, warming, vegan.
# Ingredient List:
→ 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 stalk celery, diced
06 - 1 tablespoon fresh ginger, grated (about a 1-inch piece)
→ Spices
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon red pepper flakes, optional
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Liquids
13 - 5 cups vegetable broth or water
→ Fats & Oils
14 - 1 tablespoon olive oil
→ Finishing
15 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
16 - 2 tablespoons chopped fresh cilantro or parsley, optional
17 - Lemon wedges, for serving
# How-To Steps:
01 - Warm the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot and diced celery and sauté, stirring occasionally, for about 5 minutes until softened and translucent.
02 - Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring, until fragrant.
03 - Stir in the ground turmeric, ground cumin, ground coriander and red pepper flakes (if using). Cook for 30 seconds, stirring, to bloom the spices.
04 - Add the rinsed red lentils and the vegetable broth. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and the mixture has thickened slightly.
05 - Season with salt and black pepper. Remove the pot from the heat, then stir in the lemon juice and chopped herbs if using. Taste and adjust seasoning and lemon as needed.
06 - If adding greens, stir in a few handfuls of baby spinach or chopped kale during the final 5 minutes of cooking until wilted.
07 - For a smoother consistency, partially purée the soup with an immersion blender directly in the pot, or transfer a portion to a blender and pulse until you reach the desired texture. Rewarm briefly if necessary.
08 - Ladle into bowls, garnish with extra herbs and lemon wedges, and serve hot. For added richness, swirl in a spoonful of coconut milk just before serving.
