Golden Lentil Soup

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 1 tbsp olive oil
 2 cloves garlic, minced
 ½ yellow onion, diced
 1 carrot, diced
 1 rib of celery, diced
 ½ tsp cumin
 ½ tsp black pepper
 ½ tsp dried dill
 ½ tsp ground turmeric
 1 cup lentils, picked and rinsed
 4 cups vegetable broth
 1 cup kale, chopped
 1 lemon, juiced
 salt to taste



Heat oil in large pot or dutch oven over medium heat. Add onion, garlic, carrot, celery and a pinch of salt. Cook, stirring occasionally until soft. About 5-7 minutes. Stir in the cumin, black pepper, dill and turmeric. Cook for 30 seconds.


Stir in the lentils and vegetable broth. Increase the heat to a boil then add another pinch of salt. Reduce the heat to a simmer, cover and cook on the lowest heat for 30-35 minutes.


Remove the cover and add the kale, cook on low for 5 more minutes. Remove the soup from heat and add lemon juice. Adjust salt and pepper. Serve as is or blend for a creamy soup texture.

Golden Lentil Soup

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