Description
A hearty, wholesome lentil soup packed with anti-inflammatory ingredients like turmeric, carrots, celery, and red lentils. Perfect for soothing the body and supporting overall health.
Ingredients
- 1 cup of red lentils (uncooked & washed)
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 1 medium celery stalk (diced)
- 1 tsp of turmeric powder
- 1/2 tsp of ground cumin
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 4 cups of water
- 1/2 a lemon juice (freshly squeezed)
- 2 tbsp of olive oil
- 1 tbsp of fresh parsley (chopped)
Instructions
1. Heat the olive oil in a pot and sauté the onions until pale in color.
2. Add the chopped carrots and sauté for 1-2 minutes.
3. Stir in the celery and lentils, then add water, turmeric, cumin, salt, and black pepper.
4. Cover and bring to a boil over high heat.
5. Once boiling, remove the lid and reduce heat to low. Half-cover the pot to prevent overflow.
6. Simmer for 30-45 minutes or until lentils and vegetables are tender.
7. Stir in freshly squeezed lemon juice and sprinkle with chopped parsley before serving.
Notes
You can soak lentils for a few hours before cooking to increase nutrient absorption and reduce cooking time.
Add more water for a thinner soup or blend a portion for a creamier texture.
This soup is ideal for meal prepping and can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 300g
- Calories: 264
- Sugar: 6.5g
- Sodium: 21%
- Fat: 10g
- Saturated Fat: 1.6g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 33.8g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg