If I wanted a “get rich quick scheme” but by rich I meant rich in health and vitality and nutrition, this soup would be involved in said scheme. That is why I have nicknamed it the million bucks soup, because this soup is like hitting the jackpot for feeling good.
It also helps that it’s delicious.
Nothing fancy. Nothing heavy. Just a pot of warm, lemony lentils with enough spice to wake everything up and enough greens to make it feel grounding. YUM.
Turmeric gives this soup its golden color and gentle warmth. If you only have ground thats completely fine, but I recommend a little knob of fresh if you can get your hands on it. It’s not overpowering here. Just enough to feel comforting. Lentils break down naturally as they cook, which gives the broth body without needing cream or blending. OH, and the lemon? The lemon at the end matters. It lifts everything and keeps the soup from feeling flat. And if you are a lemon lover you will especially fall for this soup.
This is a great “reset” soup, but I don’t love that phrase. It’s more of a… reliable soup. The kind you make on Sunday and keep coming back to all week, meanwhile feeling your very best. It’s filling without being heavy and somehow works for lunch, dinner, or that awkward late afternoon moment when you’re hungry but not hungry hungry.
If you want it creamier, blend a portion and stir it back in. If you want more protein, add white beans. If you want heat, finish with chili oil. The base is flexible, which is exactly what I want from a soup like this. However, keep as is and I promise you’ll come back to this recipe again.
Lemon Turmeric Lentil & Kale Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Microplane or zester (optional)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots sliced into half moons
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon ground turmeric
- 1 knob of fresh turmeric optional
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ –½ teaspoon red pepper flakes optional
- 1 cup dried lentils rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 1 bunch Tuscan kale stems removed and chopped
- zest of 1 lemon then sliced
- Juice of 1–1½ lemons to taste
- ¾ –1 teaspoon kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add garlic, turmeric(s), cumin, smoked paprika, and red pepper flakes. Stir continuously for 30 seconds until fragrant.
- Stir in the rinsed lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 18–22 minutes, until lentils are tender and starting to break down.
- Add chopped kale and simmer uncovered for 5 minutes, until wilted and tender.
- Remove bay leaf. Stir in lemon zest, lemon juice, salt, and black pepper. Add in lemon slices. Taste and adjust seasoning as needed.
- Serve warm with optional toppings if desired.
Video
@herbyeater Health is wealth and you deserve to be wealthy! This soup will revitalize anyone from a winter cold, and it helps that it’s super delicious too (because enjoyment is a part of nourishment!). Love yourself to the maxx, make this soup, and let me know what you think in the comments 💭🥰. #wholefood #plantforward #wintersoup #veganfood #veganrecipe
♬ Flower Moon – Durand Jones & The Indications & Aaron Frazer
Notes
Yellow lentils can be substituted for red lentils. Brown and green lentils work also but require an additional 10–15 minutes of cooking.
This soup keeps well in the refrigerator for up to 5 days and freezes beautifully.