I have been a longtime fan of lentil soup and have been wanting to make some from scratch for a while. After purchasing the most beautiful lentil blend, I knew it was time. When I went grocery shopping for the other necessary ingredients, I decided to go heavy on the carrots once I saw that rainbow carrots were in stock. Lastly, I opted for turmeric because I love the warmth, mild heat, and slight smokiness that it adds to any dish.
Speaking of turmeric, I’m newly obsessed. Whether it’s ground or fresh, you better believe that I’m going out of my way to add it to every edible I can imagine. I particularly love it in smoothies and salad dressings, as well as on starchy veggies and green, leafy veggies. Aside from its awesome flavor, it is insanely good for you. If you’d like to learn about the countless health benefits of turmeric, feel free to read more here.
Anyway, back to the star of this post. I absolutely love this recipe. In fact, it has officially become my go-to lentil soup recipe. It’s filling and tasty enough on its own, but if you feel like you’ve earned yourself a treat, serve it with crusty Italian bread or garlic naan. If you’re feeling ambitious, the recipe for my garlic naan can be found here.
Note: This recipe yields four servings. The end product will be on the chunkier side, as I sometimes like to serve it over rice. If you prefer a more liquefied soup, purée half of the soup in a blender and stir it back into the remaining soup.
What you’ll need:
- 1/4 cup grape seed oil
- 1 white onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp. tomato paste
- 2 tbsp. ground turmeric
- 1 tsp. ground cumin
- 1/4 tsp. chili powder
- Himalayan salt to taste
- 1 quart chicken broth
- 2 cups water
- 4 carrots, peeled and chopped
- 1 cup dry lentils
- 1/4 cup fresh parsley, chopped
- The juice of 1 lemon
What you’ll do:
- In a large pot, warm the oil over medium heat
- Add the onion, celery, and garlic; sautée for approximately 5 minutes, or until soft
- Thoroughly stir in the tomato paste, turmeric, cumin, chili powder, and salt
- Add the broth, water, carrots, and lentils
- Turn the heat down to low-medium, partially cover, and simmer for approximately 30 minutes, or until lentils are soft
- Stir in the parsley and lemon juice just prior to serving