Go Back

Healing Golden Lemon Lentil Soup

Healing golden lemon lentil soup with turmeric-golden broth blended smooth for a silky, melted texture. Made with red lentils simmered until dissolved and topped with crispy shallots and fresh parsley.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 cup red lentils rinsed
  • 1 onion diced
  • 4 clove garlic minced
  • 2 carrots diced
  • 6 cup vegetable broth
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp olive oil for sautéing (plus more for topping)
  • 2 tsp cumin
  • 1.5 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Crispy shallot topping
  • 2 shallots thinly sliced
  • 1 tbsp olive oil for frying
  • 0.25 fresh parsley for serving
  • 0.25 lemon for serving
  • 1 tsp olive oil drizzle for serving

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté aromatics
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté for 5 minutes, stirring until softened.
Bloom spices
  1. Add the minced garlic, cumin, turmeric, coriander, smoked paprika, and cayenne to the pot. Cook for 2 minutes until very fragrant.
Simmer lentils
  1. Add the rinsed red lentils and vegetable broth to the pot and bring to a boil. Once boiling, reduce heat to maintain a gentle simmer.
Cook until dissolved
  1. Simmer for 25-30 minutes, stirring occasionally, until the lentils have completely dissolved. The soup should look thick and smooth.
Blend smooth
  1. Blend the soup with an immersion blender until smooth and silky. Blend carefully to eliminate any remaining lentil texture.
Add lemon and season
  1. Stir in fresh lemon juice and lemon zest. Season with salt and black pepper to taste.
Make crispy shallots
  1. Fry the thinly sliced shallots in olive oil until crispy and golden. Keep an eye on them so they brown evenly, then drain if needed.
Serve
  1. Ladle the soup into bowls and top with crispy shallots. Finish with fresh parsley and a drizzle of olive oil, with extra lemon as desired.

Notes

Pro tip: blend while the soup is hot to get the smoothest texture, then taste before serving and adjust salt and lemon juice. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze in portions and thaw, then reblend briefly if separation happens. For a dietary swap, use a gluten-free, plant-based broth to keep it strictly vegan.