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Anti-Inflammatory Lemon Lentil Soup

Anti-Inflammatory Lemon Lentil Soup

This Anti-Inflammatory Lemon Lentil Soup is a nourishing, plant-based bowl inspired by Middle Eastern recipes. Made with red lentils, lemon, and turmeric, it’s naturally vegan, high in protein, and loaded with anti-inflammatory goodness — the perfect comfort food for wellness and warmth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 medium onion finely chopped
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • 1 teaspoon salt or to taste
  • 4 cups vegetable broth or water
  • Juice of 1–2 lemons to taste
  • Fresh parsley or cilantro chopped (for garnish)
  • Optional: pinch of chili flakes

Method
 

  1. Sauté the vegetables:
  2. Heat olive oil in a large pot over medium heat. Add chopped onions and carrots, cooking for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
  3. Add the spices:
  4. Stir in cumin, turmeric, paprika, and salt. Cook briefly to release the aromas.
  5. Simmer the soup:
  6. Add rinsed lentils and vegetable broth. Stir well, then bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the soup thickens.
  7. Blend (optional):
  8. Use an immersion blender to puree part of the soup for a creamy texture, or leave it chunky for a rustic lentil stew consistency.
  9. Finish with lemon:
  10. Stir in lemon juice before serving. Garnish with parsley or cilantro and a drizzle of olive oil.

Notes

  • For extra creaminess, blend in ½ cup coconut milk or a spoonful of tahini.
  • Add spinach or kale near the end for extra nutrients.
  • Adjust lemon juice to taste — it brightens the flavor beautifully.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.