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Anti-Inflammatory Lentil Soup

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A hearty and nourishing anti-inflammatory lentil soup packed with red lentils, vegetables, and spices like turmeric and cumin to soothe the body and support overall health.

Ingredients

1 cup of red lentils (uncooked & washed)

1 medium onion (chopped)

2 medium carrots (chopped)

1 medium celery stalk (diced)

1 tsp of turmeric powder

½ tsp of ground cumin

½ tsp of salt

½ tsp of black pepper

4 cups of water

Juice of ½ a lemon (freshly squeezed)

2 tbsp of olive oil

1 tbsp of fresh parsley (chopped)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until it becomes pale in color.
  3. Stir in the chopped carrots and cook for an additional minute or two.
  4. Add the diced celery and red lentils to the pot, stirring to combine.
  5. Pour in the water, then add the turmeric, cumin, salt, and black pepper.
  6. Bring the mixture to a boil over high heat.
  7. Once boiling, reduce the heat to low and cover the pot, leaving the lid slightly ajar.
  8. Let the soup simmer for 30–45 minutes, or until the lentils are tender.
  9. Remove from heat and stir in the freshly squeezed lemon juice.
  10. Garnish with chopped parsley before serving.

Notes

  • Add cayenne pepper or red chili flakes for a spicy kick.
  • Blend half of the soup for a creamy texture.
  • Stir in spinach or kale towards the end for added greens.
  • Add cooked chicken or tofu for extra protein.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 3 months.
  • Reheat gently on the stove, adding water if needed.

Nutrition

Find it online: https://recipesbyjanet.com/anti-inflammatory-lentil-soup/