Description
A hearty and flavorful yellow lentil soup enriched with vegetables and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground turmeric
- 1 cup yellow lentils (rinsed)
- 4 cups vegetable broth
- 1 tablespoon lemon juice (freshly squeezed)
- to taste salt and pepper
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant, about 2-3 minutes.
- Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes. You should hear a gentle sizzle and see the vegetables turn slightly golden around the edges.
- Stir in the minced garlic and ground turmeric, cooking for another minute until fragrant. The mixture will become aromatic, and the turmeric will turn the vegetables a warm, golden hue.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer, uncovered, for about 20 minutes, or until the lentils are tender and starting to break down.
- Use an immersion blender to puree about half of the soup directly in the pot, or transfer part of the soup carefully to a blender and blend until smooth. Return to the pot if using a regular blender. This creates a velvety texture while keeping some of the vegetables chunky for contrast.
- Stir in the freshly squeezed lemon juice, then season with salt and pepper to taste. Adjust the seasoning, adding more salt or pepper as needed to balance the earthy flavors.
- Allow the soup to rest for a couple of minutes off the heat, then ladle into bowls. Garnish with a drizzle of olive oil or fresh herbs if desired, and serve hot.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months. Reheat before serving.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg