![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/Lentil-Soup-with-Lemon-and-Turmeric.jpg\")
<\/p>\nLentil Soup with Lemon and Turmeric<\/p>\n
<\/p>\n
2 T. olive oil<\/p>\n
2 cups finely chopped onion (1 medium onion)<\/p>\n
1 1\/2 cups chopped carrot (2 large carrots)<\/p>\n
2 tsp. minced garlic (3 cloves)<\/p>\n
1 tsp. ground cumin<\/p>\n
1\/2 tsp. ground coriander<\/p>\n
1\/2 tsp. fresh ground black pepper<\/p>\n
1\/2 tsp. ground turmeric<\/p>\n
2 cups (12 ounces) lentils, picked and rinsed<\/p>\n
8 cups chicken or vegetable broth<\/p>\n
2 heaping cups shredded kale or spinach<\/p>\n
1 to 2 lemons<\/p>\n
1\/4 cup chopped fresh herbs like parsley or dill, optional<\/p>\n
Fine sea salt, to taste<\/p>\n
<\/p>\n
Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1\/4 tsp. of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1\/2 and 1 tsp. depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and\/or lemon juice. (I like quite a bit of lemon.) Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lentil Soup with Lemon and Turmeric 2 T. olive oil 2 cups finely chopped onion (1 medium onion) 1 1\/2 cups chopped carrot (2 large carrots) 2 tsp. minced garlic (3 cloves) 1 tsp. ground cumin 1\/2 tsp. ground coriander 1\/2 tsp. fresh ground black pepper 1\/2 tsp. ground turmeric 2 cups (12 ounces) lentils, picked and rinsed 8 cups chicken or vegetable broth 2 heaping cups shredded kale or spinach 1 to 2 lemons 1\/4 cup chopped fresh herbs…<\/p>\n