Hello there my fellow foodies! My name is Salma Aziz and today I want to share with you one of my favorite recipes: Creamy Vegan Delight: Lemon-Turmeric Lentil Soup. Not only is this soup incredibly healthy and nutritious, but it’s also bursting with flavorful spices and veggies. I guarantee that once you give this soup a try, you’ll want to make it over and over again…
Salma Aziz was born and raised in a family of chefs and food enthusiasts in Lahore, Pakistan. She moved to Paris to study Fine Arts and now works as a graphic designer. When she’s not busy designing, she loves to experiment with different cuisines, photograph her creations, and share her recipes with her friends and family.
Salma Aziz currently resides in France and grew up in Pakistan.
Growing up in Lahore, Pakistan, I was surrounded by a vibrant food culture that was obsessed with spices, lentils, and all things delicious. As a graphic designer living in Paris now, I still carry with me the culinary traditions of my home country. That’s why this recipe is particularly relevant to me – it’s a perfect fusion of the bold and exciting flavors of Pakistan with the cozy and comforting vibes of Parisian cuisine. Plus, as a vegan, I’m always on the lookout for new and exciting plant-based recipes, and this one ticks all the boxes!
Now, you might be wondering where the inspiration for this soup comes from. Well, I first tasted this dish when I was travelling through Sri Lanka last year and completely fell in love with it. The blend of cozy and creamy coconut milk with bright tangy lemon and earthy turmeric was truly something special. I knew I had to recreate it as soon as I got back to my kitchen, and after a few tries, I came up with this recipe. It’s become a staple in my house ever since, and I think it’s time for the world to experience this Creamy Vegan Delight: Lemon-Turmeric Lentil Soup too.
What you need
Looking for a warm and comforting soup that’s also packed with nutrients? Look no further than my Creamy Vegan Delight: Lemon-Turmeric Lentil Soup! This bowl of goodness is made with sweet and savory onions, garlic, carrots, celery, and powerhouse spices like turmeric, known for its anti-inflammatory benefits. The real kicker here is the creamy and rich coconut milk, which gives the soup a velvety texture without any dairy. To make this soup, start by sautéing your vegetables until softened, then add in the lentils and broth and simmer until tender. Blend in some lemon juice and coconut milk for creaminess, then season with salt and pepper to taste. Serve with your favorite garnish and enjoy! You won’t be able to resist going back for seconds of this lemony, cozy goodness.
Ingredients:
- olive oil – Used for sautéing the vegetables. Can be substituted with any other cooking oil, but olive oil is recommended for its flavor profile.
- onion – Adds a sweet and savory flavor to the soup. Can be substituted with shallots or leeks for a different taste.
- garlic cloves – Brings a powerful flavor to the soup. Can be substituted with garlic powder, but fresh garlic is recommended for better taste.
- carrots – Adds extra sweetness and nutrients to the soup. Can be substituted with sweet potato or butternut squash.
- celery stalks – Brings a fresh and slightly bitter taste to the soup. Can be substituted with fennel or bok choy.
- dried red lentils – Packed with nutrients, protein, and fiber. Can be substituted with any other lentil variety, but cooking time may vary.
- vegetable broth – Used as the base for the soup. Can be substituted with chicken broth or water for a non-vegan version.
- ground turmeric – Adds a warm and earthy taste to the soup while also providing anti-inflammatory benefits. Can be substituted with curry powder for a different taste.
- lemon – Adds a tangy and fresh taste to the soup. Can be substituted with lime for a similar taste.
- salt – Enhances the flavors of the other ingredients. Can be substituted with any other type of salt.
- pepper – Adds a slight spiciness to the soup. Can be substituted with any other type of pepper.
- coconut milk – Used for making the soup creamy and rich. Can be substituted with any other plant-based milk, but coconut milk is recommended for its full-fat content.
Utensils:
- Large Pot – Needed for cooking the soup.
- Wooden Spoon – Ideal for stirring and sautéing.
- Chef’s Knife – Needed to chop the vegetables and garlic.
- Cutting Board – Needed to chop the vegetables and garlic.
- Measuring Spoons – Needed to measure the spices.
- Lemon Squeezer – Optional, but will make juicing the lemon easier.
- Blender – Needed if you want to make the soup creamier and smoother.
Turmeric: An Underappreciated Superfood
As a food blogger, I’m always on the hunt for new ways to add flavor and nutrition to my recipes, and turmeric is one ingredient I always have on hand. Not only does it give this Lemon-Turmeric Lentil Soup a bright yellow color, but it’s also an anti-inflammatory powerhouse. Turmeric contains curcumin, a compound with antioxidant and anti-inflammatory properties that may help reduce the risk of chronic diseases such as cancer, heart disease, and Alzheimer’s. It’s no wonder turmeric has been used in Ayurvedic and traditional Chinese medicine for centuries. In addition to its health benefits, turmeric adds a warm and earthy flavor to dishes and pairs well with many other spices. So next time you’re looking to add some heat and color to your dishes, give turmeric a try!
Why Coconut Milk is the Best Dairy-Free Milk Substitute
As a vegan recipe creator, I’m always trying to find ways to make my dishes creamy and rich without using dairy products, and coconut milk is my secret weapon. Unlike other plant-based milk alternatives such as almond or soy milk, coconut milk has a high fat content which makes it an ideal substitute for dairy cream. However, this doesn’t mean that coconut milk is unhealthy. In moderation, coconut milk can provide important nutrients like iron, magnesium, and potassium. Unopened canned coconut milk can last up to two years on the shelf, making it a pantry staple for many households. The best part? It’s versatile! Use it to make curries, smoothies, desserts, and, of course, this Lemon-Turmeric Lentil Soup. The sweet and nutty flavor of coconut milk complements the spices in this soup and makes it wonderfully creamy. One thing to note, though: always opt for full-fat canned coconut milk rather than the low-fat version as the latter contains more added water and fewer nutrients.
What to serve it with?
I love serving this Creamy Vegan Delight: Lemon-Turmeric Lentil Soup with a side of warm, crusty bread. Not only does it make for a comforting and satisfying meal, but the bread also soaks up all the delicious broth and spices from the soup. As a child in Pakistan, my family and I would always break bread together at the dinner table, so the act of serving bread with this soup feels particularly dear to me. Plus, it’s a fun way to get creative with your side dish – you can try different types of bread, like sourdough or naan, or even toast it with some garlic and olive oil for an extra kick of flavor.
Summary
Well, fellow foodies, that’s it for my Creamy Vegan Delight: Lemon-Turmeric Lentil Soup recipe. I hope you enjoyed reading about it as much as I enjoyed creating it! Now it’s your turn – will you give this recipe a try? Are there any other vegan soup recipes you’re dying to share? Let me know in the comments below! And, as always, feel free to share your photos with me on Instagram (@SalmaAzizFood) – I’d love to see how you put your own spin on this dish. Happy cooking!
Here’s the recipe:
Creamy Vegan Delight: Lemon-Turmeric Lentil Soup
Equipment
- large pot
- wooden spoon
- chef's knife
- cutting board
- Measuring spoons
- Lemon Squeezer
- Blender
Ingredients
- 2 tablespoons olive oil
- 1 medium sized, chopped onion
- 3, minced garlic cloves
- 2 medium sized, chopped carrots
- 2, chopped celery stalks
- 1 cup dried red lentils
- 4 cups vegetable broth
- 1 teaspoon ground turmeric
- 1, juiced lemon
- to taste salt
- to taste pepper
- 1 cup coconut milk
Instructions
- Sauté the vegetables - In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic, carrots, and celery, and sauté until softened, about 5 minutes. - Be sure to chop your vegetables finely and uniformly so that they cook evenly and soften as they should. If you want to speed up the process, use a food processor to chop the vegetables.
- Add lentils and broth - Stir in the lentils, vegetable broth, and ground turmeric. Bring the mixture to a boil and then reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. - Be sure to rinse and sort the lentils before adding them to the pot to remove any debris or impurities. You can also soak the lentils for a few hours beforehand to reduce cooking time.
- Blend the soup - Add lemon juice and coconut milk. Remove from heat and use a hand blender or transfer the soup to a blender to puree until smooth and creamy. - Be sure to let the soup cool a bit before blending and to work in batches if using a countertop blender rather than an immersion blender. For a chunkier soup, use the blender less or skip the blending step altogether.
- Season and serve - Season the soup with salt and pepper to taste, and serve hot. - Garnish with fresh herbs or croutons for an extra pop of flavor and texture. Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
