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Lemon Turmeric Lentil Soup

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Hannah Kling
Lemon Turmeric Lentil Soup is the perfect recipe to make when you’re craving something hearty, cozy, and full of flavor. It’s made with tender red lentils, sweet carrots, earthy turmeric, and a bright splash of fresh lemon juice for the perfect balance of warmth and freshness in every bite.
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 servings

Ingredients  

  • 2 Tbsp EVOO
  • 1 cup yellow onion (diced)
  • 2 cups carrots (sliced)
  • 1-2 Tbsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp ginger powder
  • 1 tsp dried oregano
  • 1 tsp dried dill
  • 1 tsp turmeric
  • 2 cups red lentils
  • 4 cups bone broth
  • 4 cups vegetable broth (low sodium)
  • 2 large handfuls of kale (about 2 cups)
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh dill
  • salt and pepper to taste

Instructions

  • In a large dutch oven or pot, heat evoo and add in carrots and yellow onion. Let simmer for 5 minutes, stirring occasionally.
  • Add in the minced garlic next and season with salt and pepper. Let simmer for 2 additional minutes, stirring occasionally.
  • Next, add in the ginger powder, dried oregano, dried dill and turmeric. Mix once more.
  • Add in the red lentils, bone broth and vegetable broth and mix until well incorporated. Bring to a boil, lower heat, cover and let simmer for 30-35 minutes.
  • When ready, remove lid and add in the kale and lemon juice. Turn off heat and season with more salt and pepper to taste.
  • Lastly, add in the fresh dill, serve and enjoy!
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