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A vibrant bowl of golden lemon lentil soup topped with fresh spinach and lemon zest.

Anti-Inflammatory Golden Lemon Lentil Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 280
Ingredients Method

Ingredients
  

  • 1 cup dried red lentils, rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots , diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 4 cups low -sodium vegetable broth
  • 1 lemon , juiced and zested
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 2 cups fresh baby spinach

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and carrots, sautéing for 5 to 7 minutes until the onion is translucent.
  3. Incorporate garlic, ginger, turmeric, and cumin, stirring constantly for 60 seconds until fragrant.
  4. Add the red lentils and vegetable broth, stirring to combine.
  5. Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes until lentils are soft.
  6. Stir in the fresh spinach and allow it to wilt for 1 minute.
  7. Remove the pot from heat and stir in the lemon juice, lemon zest, salt, and black pepper before serving.