Anti Inflammatory Red Lentil Soup with Turmeric, Cumin & Lemon

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Red Lentil Soup with Turmeric, Cumin & Lemon

This soup is built on golden turmeric, warming cumin, coriander, and smoked paprika, bloomed in olive oil until fragrant, then simmered with red lentils, carrots, and diced tomatoes until they melt into a thick, velvety base. A bright squeeze of fresh lemon juice at the end lifts all that earthy spice, and the finishing drizzle of cumin-and-paprika-infused oil adds a savory, sizzling top note to every bowl. It's a naturally soothing, plant-forward pot of soup that leans hard on ingredients known for their calming qualities, making it an easy fit for an anti-inflammatory routine. Blended smooth or left a little chunky, it's the kind of nourishing, cozy meal you'll want in regular rotation, especially with a garnish of fresh parsley and extra lemon on the side.

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Ingredients

6 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
1 ½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 ½ cups red lentils, rinsed
6 cups low-sodium chicken broth
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp fresh lemon juice (from about 1 ½ lemons)

For the spiced drizzle

2 tbsp olive oil, for the spiced drizzle
1 tsp ground cumin, for the spiced drizzle
½ tsp smoked paprika, for the spiced drizzle

For serving

fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.

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