Vegan Lemon Lentil Soup with Turmeric 

This bright, nourishing soup strikes a beautiful balance between comforting warmth and fresh zest. Hearty red lentils simmer with aromatic turmeric, cumin, and fragrant vegetables, then finish with a generous splash of lemon juice and zest. It’s plant-based, gluten-free, and low glycemic—making it ideal for everyday lunches or cozy dinners. Filling and full of fiber and protein, it delivers both nourishment and flavor, while the lemon adds a lively, cheerful twist you’ll crave again and again. 

Ingredients (serves 4 bowls)

• 1–2 tablespoons olive oil or avocado oil
  
  

• 3 large carrots, peeled and sliced
  
  

• 2 stalks celery, chopped
  
  

• 1 medium yellow onion, diced
  
  

• 4 cloves garlic, minced
  
  

• 6 cups vegetable stock
  
  

• 1½ cups red lentils
  
  

• 2 bay leaves
  
  

• ½ teaspoon turmeric
  
  

• 1 teaspoon cumin
  
  

• ½ teaspoon black pepper
  
  

• 1 teaspoon kosher salt
  
  

• Juice of 1 lemon (about 5 tablespoons)
  
  

• 1 teaspoon lemon zest
  
  

• Optional: spinach or kale
  
  

• To top: parsley or cilantro
  
  

Directions

1. In a large stockpot, heat the oil over medium—add onion, celery, and carrots; sauté until veggies soften (about 3–4 minutes). Add garlic and cook for another minute.
   
   

2. Pour in the vegetable stock, then stir in lentils, bay leaves, turmeric, cumin, black pepper, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for about 12–15 minutes, until the lentils are soft.
   
   

3. Remove the bay leaves, then stir in lemon juice, lemon zest, and adjust seasoning to taste.
   
   

4. Optional: Blend about two cups of the soup (or use an immersion blender) until slightly smooth, and then stir it back in.
   
   

5. If using, stir in spinach or kale and simmer until wilted (2–3 minutes). Serve garnished with parsley or cilantro.
   
   

Nutrients (per serving — one bowl, recipe yields 4 servings)

• Calories: ~290 kcal
  
  

• Carbohydrates: ~47 g
  
  

• Protein: ~17 g
  
  

• Fat: ~7 g
  
  

• Saturated Fat: ~1 g
  
  

• Sodium: ~1310 mg
  
  

• Potassium: ~1056 mg
  
  

• Fiber: ~24 g
  
  

• Sugar: ~6 g
  
  

• Vitamin A: ~9685 IU
  
  

• Vitamin C: ~90 mg
  
  

• Calcium: ~279 mg
  
  

• Iron: ~7 mg