easiest way to prepare ultimate Turmeric, lentil and lemon soup

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turmeric, lentil and lemon soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turmeric, lentil and lemon soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turmeric, lentil and lemon soup is something that I’ve loved my entire life.

Table of Contents


  • 2 teaspoons extra virgin olive oil
  • 1 large red onion, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried chilli flakes
  • 500ml (2 cups) gluten-free salt-reduced vegetable stock
  • 135g (3/4 cup) French green lentils, rinsed, drained
  • 2 vine-ripened tomatoes, chopped
  • 150g green beans, trimmed, sliced
  • 100g Coles Chopped Kale
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh coriander
  • Natural yoghurt, to serve (optional)


  • Step 1
    Heat the olive oil in a large saucepan over medium heat. Add the onion and celery. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, lemon rind, turmeric, cinnamon and chilli flakes. Cook, stirring, for 1 minute or until aromatic.
  • Step 2
    Add stock, lentils, tomato and 750ml (3 cups) water to the pan. Bring to the boil. Reduce the heat to low and partially cover. Simmer for 30 minutes, until lentils are tender.
  • Step 3
    Add the beans and kale to the soup. Stir to combine. Simmer for 3-4 minutes or until the beans are tender-crisp. Stir in the lemon juice and season with pepper. Stir in the coriander just before serving. Serve topped with a dollop of yoghurt, if you like.

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