Description
This Anti-inflammatory Lentil Soup is a wholesome, soothing dish perfect for combating inflammation. Made with nutrient-rich red lentils, aromatic spices like turmeric and cumin, and fresh vegetables, this comforting soup is easy to prepare and ready in about 45 minutes. It’s a healthy, flavorful option that supports wellness with every warm spoonful.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 medium celery stalk, diced
- 1 tbsp fresh parsley, chopped
Dry Ingredients & Spices
- 1 cup red lentils (uncooked & washed)
- 1 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Liquids & Oils
- 4 cups water
- 2 tbsp olive oil
- 1/2 lemon, juice freshly squeezed
Instructions
- Sauté the Vegetables: Heat the olive oil in a pot over medium heat. Add the chopped onions and cook until they become pale and translucent. Then add the chopped carrots and sauté for 1-2 minutes, stirring occasionally to combine the flavors.
- Add Lentils and Celery: Incorporate the diced celery stalk and the washed red lentils to the pot. Toss them briefly with the sautéed vegetables to blend the ingredients together.
- Add Spices and Water: Pour in the 4 cups of water, then add the turmeric powder, ground cumin, salt, and black pepper. Stir well to distribute the spices evenly throughout the soup.
- Cook the Soup: Cover the pot and turn the heat to high to bring the mixture to a boil. Once boiling, remove the lid and reduce the heat to low. Partially cover the pot to prevent overflow and simmer gently for 30-45 minutes, or until the lentils are tender and fully cooked.
- Finish and Serve: Once cooked, sprinkle the chopped fresh parsley on top and squeeze in the fresh lemon juice. Give the soup a final stir, serve hot, and enjoy a flavorful anti-inflammatory meal.
Notes
- Red lentils cook quickly and tend to break down, giving the soup a creamy texture.
- Adjust salt and pepper to taste as needed.
- Lemon juice added at the end enhances the flavor and adds brightness.
- Use fresh turmeric powder for maximum anti-inflammatory benefits.
- This soup freezes well and can be stored up to 3 months.
