This bright and tangy vegan lemon lentil soup is sure to warm you up! Packed with protein-rich lentils and a touch of turmeric, it’s both healthy and tasty.
One sip of this soup, and you’ll feel the sunshine! I love squeezing fresh lemon on top just before serving for that extra zing. It’s perfect with crusty bread!
Key Ingredients & Substitutions
Red Lentils: They cook quickly and provide a lovely texture to the soup. If you can’t find red lentils, yellow lentils or split peas can work as substitutes, but they may require a longer cooking time.
Olive Oil: This adds healthy fats and a nice flavor base. If you’re looking for a different taste or need it to be nut-free, avocado oil or coconut oil are good alternatives.
Onion: A key ingredient for depth of flavor. If you prefer a milder taste, shallots or green onions can replace them. For onion-free diets, try leeks or celery for that aromatic start.
Spices: Turmeric is essential for flavor and color. If you’re missing cumin or coriander, you can still make the soup without them or replace with curry powder for a different twist.
Lemon: Both juice and zest brighten the dish. If lemon isn’t available, lime juice or vinegar can add a similar tang, though the flavor won’t be exactly the same.
How Do I Get the Right Consistency in My Soup?
Finding the right consistency is an important step in making your soup enjoyable. You have options here based on your preference for texture.
- If you like it chunky, just follow the recipe as is, adding the spinach at the end without blending.
- For a creamier soup, use an immersion blender after adding spinach. Blend until smooth, then adjust the texture by blending less or not at all depending on your taste.
- Keep in mind that red lentils break down more than other lentils, so expect a thicker result if you blend them.
Remember to check the consistency as you cook. If it gets too thick, you can always stir in a bit more water or broth to loosen it up. Your perfect soup is just a stir away!
How to Make Vegan Lemon Lentil Soup With Turmeric
Ingredients You’ll Need:
For the Soup:
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin (optional)
- ½ teaspoon ground coriander (optional)
- 4 cups vegetable broth or water
- 1 cup fresh spinach, chopped
- 1 lemon (juiced and zest reserved)
- Salt, to taste
- Black pepper, to taste
- Red chili flakes (optional, for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious vegan lemon lentil soup takes about 10 minutes to prepare and 30 minutes to cook. So, in just 40 minutes, you can have a wholesome and flavorful soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté it for about 5 minutes, or until it’s softened and translucent. This will create a wonderful base for your soup!
2. Add the Spices:
Next, add the minced garlic, turmeric, cumin, and coriander to the pot. Stir them together and cook for about 1 minute until you can smell the lovely aromas. This will really enhance the flavors of your soup!
3. Combine with Lentils:
Now it’s time to add the rinsed red lentils into the pot. Stir well to combine everything together, ensuring the lentils are coated with the spices.
4. Add Liquid and Boil:
Pour in the vegetable broth or water, bringing the mixture to a boil. Once it’s bubbling, reduce the heat to low.
5. Simmer the Soup:
Let the soup simmer uncovered for about 20-25 minutes. Stir it occasionally, and watch as the lentils become soft and fully cooked. This will create a hearty and comforting soup.
6. Mix in the Spinach:
Add the chopped spinach to the pot and cook for another 2-3 minutes until it wilts nicely. This adds color and nutrition to our soup!
7. Season and Blend (Optional):
Stir in the fresh lemon juice, and season your soup with salt and black pepper to your liking. If you want a creamier texture, use an immersion blender to partially blend the soup—just blend it to the consistency you enjoy, or leave it chunky for more texture.
8. Serve and Garnish:
Serve the soup hot in bowls, garnished with lemon slices, a sprinkle of lemon zest, and red chili flakes if you like a little kick. It’s not just beautiful; it also enhances the flavors!
9. Enjoy:
Now, dig into your refreshing and nourishing vegan lemon lentil soup with turmeric. Savor each spoonful and feel good knowing you’re enjoying something healthy!
Can I Use Other Lentils Instead of Red Lentils?
Yes, you can! While red lentils are preferred for their quick cooking time and creamy texture, you can substitute them with yellow lentils or green lentils. Just keep in mind that green lentils will take longer to cook, so you may need to adjust the cooking time accordingly.
Can I Make This Soup Without Oil?
Absolutely! If you’re looking to make this soup oil-free, simply sauté the onions and garlic in a tablespoon of vegetable broth or water instead of olive oil. This will still help to soften the vegetables and release their flavors without added fat.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave, adding a splash of water or broth if it thickens too much while sitting.
Can I Freeze the Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To thaw, place it in the fridge overnight or reheat directly from frozen on the stove over low heat, stirring occasionally.
