Denise says:

  • Bright, nourishing, and packed with flavour, this lemon & turmeric lentil soup is a perfect weeknight meal or cosy lunch during the colder months.
  • The earthy warmth of turmeric and smoked paprika blends beautifully with tender lentils and vibrant kale, while fresh dill, parsley, and a splash of lemon juice lift the soup with brightness.
  • Preparation Time: 25 minutes
  •  Cooking Time:  35 minutes
  •  Serves:  6

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion – peeled and finely chopped
  • 3 medium carrots (about 250g) – peeled and roughly chopped
  • 2 celery sticks (about 100g) – roughly chopped
  • 3 garlic cloves – minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 250g red lentils
  • 1 litre vegetable stock (Hot water with 1 stock cube or 1 tablespoon stock powder)
  • 2 tablespoons fresh dill – chopped
  • 2 tablespoons fresh parsley – chopped
  • Juice of 1 large lemon
  • 1 teaspoon salt (to taste)

Method

  1. In a deep saucepan heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add the garlic, turmeric, smoked paprika, cumin, and coriander. Cook for another 1–2 minutes until fragrant.
  2. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the lentils are tender and starting to break down.
  3. Blitz using a stick blender – the choice is yours to have completely smooth or chunky; I like it semi pureed!
  4. Remove from heat. Stir in fresh dill, parsley, and lemon juice. Taste and adjust seasoning with more salt, pepper, or smoked paprika if needed.
  5. Ladle into bowls, drizzle with a little olive oil, and sprinkle extra fresh herbs if desired.
Tagged in: Carrots, Celery, fresh dill, fresh parsley, lemon, Light lunch, onion, Red Lentils, Starter, Turmeric, Winter lunch, Winter soup