Anti Inflammatory Red Lentil Soup with Turmeric, Cumin & Lemon
Total time55 min
Prep time15 min
Cook time40 min
4.6(23)
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 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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