Vegan Lemon Lentil Soup with Turmeric 

This vibrant lemon lentil soup is cozy, nourishing, and ready in about 30 minutes—a perfect option for everyday lunches or dinners. It features red lentils simmered with onion, celery, carrots, turmeric, cumin, and fragrant bay leaves, all brightened with fresh lemon juice and zest. The soup offers a satisfying texture, tangy flavor, and plant-based protein and fiber. It’s oil-light, gluten-free, vegan, and low-glycemic, making it a nutrient-packed choice that’s easy to customize or rehearse for the week. Ideal for both comfort and wellness. 

Ingredients

• 1–2 Tbsp olive oil or avocado oil
• 1 medium yellow onion, diced
• 2 stalks celery, chopped
• 3 large carrots, peeled and sliced
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1½ cups red lentils, rinsed
• 2 bay leaves
• ½ tsp turmeric
• 1 tsp cumin
• ½ tsp black pepper
• 1 tsp kosher salt (adjust to taste)
• Juice of 1 lemon (~5 Tbsp)
• 1 tsp lemon zest
• Optional: a handful of spinach or kale
• Garnish: fresh parsley or cilantro 

Directions

1. Heat the oil in a large pot over medium heat. Add onion, celery, and carrots; cook 3–4 minutes until softened. Add garlic and sauté one more minute.
   
   

2. Pour in the vegetable broth, add rinsed lentils, bay leaves, turmeric, cumin, black pepper, and salt. Stir to combine and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 12–15 minutes.
   
   

3. Remove from heat. Stir in lemon juice and zest. Optionally blend ~2 cups of the soup and return to pot for a creamier texture, or use an immersion blender to partially blend.
   
   

4. If using greens, stir them in and cook until wilted, about 2–3 minutes. Discard bay leaves. Adjust seasoning to taste.
   
   

5. Ladle into bowls and garnish with parsley or cilantro. Serve warm.
   
   

Nutrients

Per serving (about 4 servings):
• Calories: ~290 kcal
• Carbohydrates: ~53 g
• Protein: ~17 g
• Fat: ~7 g (Saturated ~1 g)
• Fiber: ~24 g
• Sugar: ~6 g
• Sodium: ~1,310 mg (depending on broth and added salt)
• Potassium: ~1,056 mg
• Vitamin A: ~9,685 IU
• Vitamin C: ~90 mg
• Calcium: ~279 mg
• Iron: ~7 mg