5 from 2 votes
#Mediterranean #Lentil, #Turmeric and Lemon Broth - #antiinflammatorydiet #soup #vegetables #recipe
Turmeric, Lentil and Lemon Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This healthy, colour-packed soup recipe scoops up some key anti-inflammatory ingredients and simmers them up in a silky autumnal broth.

Course: Soup
Cuisine: Mediterranean
Keyword: anti-inflammatory, kale, lentils, turmeric, vegetarian
Servings: 4 bowls
Calories: 245 kcal
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 red onion finely diced
  • 2 celery sticks finely diced
  • 1 medium carrot finely diced
  • 3 garlic cloves finely minced
  • 1 1/2 tsp ground turmeric or fresh, grated
  • 1/4 tsp ground black pepper freshly ground
  • 1/4 tsp ground allspice optional
  • 1/2 tsp chilli flakes
  • 2 tsp chopped fresh rosemary leaves
  • 150 grams red/orange lentils rinsed
  • 1.7 litres light vegetable stock I use Marigold Swiss Bouillon
  • 8 sun-dried tomato halves in oil chopped
  • 80 grams kale rinsed and chopped in small pieces
  • 1/2 unwaxed lemon zest and juice
  • 1 handful parsley finely chopped
  • extra extra virgin olive oil for serving
Instructions
  1. Heat the olive oil in a medium-large saucepan over low-medium flame. Add the onion and celery. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, celery, carrots, turmeric, pepper, allspice, rosemary and chilli flakes. Cook, stirring, for 2 minutes or until smelling gorgeous and garlicky

  2. Add in the lentils and stock. Bring to the boil. Reduce the heat to low and partially cover. Simmer for 20 minutes, until lentils are tender.

  3. Stir in the kale, sun-dried tomatoes and lemon zest to the soup. Bring back up to simmer for 5 minutes. Stir in the lemon juice and parsley and serve warm, rather than hot.

Recipe Notes

This brothy soup tastes best on the day, but freezes and reheats well. If you know you won't be eating it for a day or two, leave out the last-minute additions of kale, sun-dried tomatoes and lemon juice until you reheat the broth.

To make the broth heartier, add a handful of cooked grains. Adding uncooked into the broth will "muddy" it, but that's just a cosmetic thing. Add more stock if using uncooked grains.

Nutrition Facts
Turmeric, Lentil and Lemon Soup
Amount Per Serving
Calories 245 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 109mg5%
Potassium 730mg21%
Carbohydrates 33g11%
Fiber 13g54%
Sugar 4g4%
Protein 12g24%
Vitamin A 4755IU95%
Vitamin C 39.5mg48%
Calcium 74mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.