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Anti-inflammatory golden lemon lentil soup with turmeric in white bowl garnished with fresh parsley

Anti-Inflammatory Golden Lemon Lentil Soup

Healing anti-inflammatory soup with turmeric, red lentils, and bright lemon juice that creates a creamy, nourishing bowl perfect for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed thoroughly
  • 1 medium yellow onion diced into small uniform pieces
  • 2 large fresh carrots peeled and diced into small cubes
  • 3 cloves fresh garlic minced finely
  • 1 tsp ground turmeric for golden color and anti-inflammatory benefits
  • 2 large fresh lemons juiced right before adding
  • 4 cups vegetable broth low-sodium preferred
  • 1/4 cup fresh parsley chopped just before serving
  • 2 tbsp olive oil
  • salt and pepper to taste

Equipment

  • large pot
  • Wooden spoon
  • cutting board
  • sharp knife

Method
 

  1. Prepare vegetables by dicing onion and carrots into small, uniform pieces and mincing garlic finely. Having everything prepped makes the cooking process smooth.
  2. Heat olive oil in large pot over medium heat and sauté onions and carrots until they start to soften, about 5-6 minutes, creating a flavorful foundation.
  3. Add minced garlic and turmeric, stirring until fragrant, about 1 minute. This allows the turmeric to bloom and release its beautiful golden color.
  4. Stir in rinsed red lentils, coating them completely with the aromatic vegetables and spices for maximum flavor absorption.
  5. Pour in vegetable broth and bring to a gentle boil, then reduce heat to maintain a steady simmer.
  6. Cover pot and simmer for 20-25 minutes, stirring occasionally, until lentils break down and create wonderfully creamy texture.
  7. Remove from heat and stir in fresh lemon juice - this is what makes the soup truly special and preserves bright flavor.
  8. Taste and adjust seasoning with salt and pepper, then garnish with fresh chopped parsley before serving.

Notes

Red lentils work best for creamy texture. Add lemon juice right before serving for best flavor. Store in refrigerator up to 5 days or freeze up to 3 months. Add more broth when reheating if needed.