Lentil and turmeric soup. The perfect dish when it’s cold outside and we crave a warm meal, nutritious and full of flavor.
Ideal for a light dinner but filling, this soup is also a versatile solution: we can prepare it in advance, store it, and enjoy it the next day, when it will be even more flavorful.
This recipe is easy to prepare, very economical, and suitable for those looking for a healthy comfort food suitable for the whole family.
Serve it with simple croutons or a very simple white rice.
Speaking of soups, you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz canned lentils
- 2 potatoes
- 1 carrot
- 1 zucchini
- Half onion
- 4.2 cups vegetable broth
- 2 tbsps extra virgin olive oil
- 1 tbsp turmeric powder
- to taste salt
- to taste pepper
Tools
- Knife
- Cutting board
- Pot
- Lid
- Wooden spoon
Steps
First, prepare the vegetable broth. Find my recipe HERE
Peel the potatoes and cut them into cubes. Peel the carrots and slice them.
Wash the zucchini and dice it. Peel and finely slice the onion.In a pot, heat two tablespoons of extra virgin olive oil. Add the onion and let it turn golden.
Add the vegetables, mix in a teaspoon of turmeric, and stir. Let it flavor for a few minutes, then cover with the hot vegetable broth.
Bring to a boil, then lower the heat and let it simmer. Meanwhile, drain and rinse the canned lentils.
Add them to the vegetables and continue cooking for another 15 minutes.
Our lentil and turmeric soup is ready. Adjust with salt and pepper, and serve hot in bowls or terrines.
Enjoy your meal.
If you liked this recipe, you might be interested in:
Soups and Stews. 10 Recipes to Warm Up Your Winter Dinners
Storage and Tips …
Store in the fridge in a container with an airtight seal.
Consume within 2 days
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