Vibrant red lentil soup with turmeric, ginger, cumin and lemon — nourishing, quick, vegan and gluten-free.
# What You'll Need:
→ Lentils & Legumes
01 - 1 cup red lentils, rinsed (about 200 g)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 tablespoon grated fresh ginger (from 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 chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Liquids
12 - 5 cups vegetable broth or water (use gluten-free broth if required)
13 - 1 tablespoon olive oil
→ Finishing
14 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
15 - 2 tablespoons chopped fresh cilantro or parsley (optional)
16 - Lemon wedges, for serving
17 - 2 tablespoons coconut milk (optional, for added richness)
# Step-by-Step Guide:
01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, diced carrot and diced celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
02 - Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant, stirring to prevent browning.
03 - Stir in the ground turmeric, ground cumin, ground coriander and chili flakes (if using). Cook for about 30 seconds, stirring constantly, to bloom the spices.
04 - Add the rinsed red lentils and 5 cups vegetable broth (or water). Increase heat to bring to a boil, then reduce to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened slightly.
05 - Season with salt and freshly ground black pepper to taste. Remove the pot from the heat and stir in the lemon juice and chopped herbs, if using.
06 - Taste and adjust seasoning and acidity with additional salt or lemon juice as needed. For a smoother texture, partially blend with an immersion blender. Optionally add spinach or kale during the last 5 minutes of simmering or swirl in a spoonful of coconut milk before serving. Serve hot with lemon wedges.
