Lemon Turmeric Lentil & Kale Soup
A bright, cleansing and grounding lentil soup made with turmeric, lemon, and tender kale. Light but surprisingly filling, gently spiced, and perfect for resets, sick days, meal prep or cozy weeknights.
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
For a creamier texture, blend 1–2 cups of the soup and stir back into the pot.
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.
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.