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Healing Golden Lemon Lentil Soup

Healing golden lemon lentil soup with a silky, blended texture and a vibrant turmeric-golden broth. Red lentils simmer until fully dissolved, then finish with bright lemon juice, zest, and crispy shallots.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Base soup
  • 1.5 cup red lentils Rinsed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 carrots Diced.
  • 6 cup vegetable broth
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp olive oil Plus extra for frying shallots.
  • 2 tsp cumin
  • 1.5 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 0.5 salt To taste (amount varies).
  • 0.5 pepper To taste (amount varies).
Crispy shallot topping
  • 2 shallots Thinly sliced.
  • 1 tbsp olive oil For frying.
  • 1 fresh parsley For serving.
  • 1 lemon Wedges or extra zest for serving.
  • 1 tsp olive oil Drizzle for serving.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the vegetables
  1. Heat 2 tablespoons olive oil in a large pot and sauté the diced onion and carrots for 5 minutes.
  2. Add the minced garlic, cumin, turmeric, coriander, paprika, and cayenne, and cook for 2 minutes until very fragrant.
Simmer the lentils
  1. Add the rinsed red lentils and vegetable broth to the pot and bring to a boil.
  2. Reduce heat to a simmer and cook for 25-30 minutes until the lentils have completely dissolved.
Blend and finish
  1. Blend the soup with an immersion blender until completely smooth.
  2. Stir in fresh lemon juice and lemon zest, then season with salt and pepper.
Make crispy shallots and serve
  1. Fry the thinly sliced shallots in olive oil until crispy and golden.
  2. Serve the soup with crispy shallots, fresh parsley, a drizzle of olive oil, and extra lemon to brighten each bowl.

Notes

Pro tip: blend while the soup is hot for the smoothest, silky texture; if it thickens too much after blending, loosen with a splash of warm vegetable broth. Store in the refrigerator up to 4 days; freeze up to 3 months. For a lower-heat option, omit the cayenne and use a pinch more smoked paprika for warmth without the extra kick.