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Turmeric, lemon and lentil soup

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

One of my favourite soups for any time of the year.
The lemon adds a lovely tangy flavour.

 1 tbsp extra virgin olive oil
 1 red onion
 3 celery sticks
 2 garlic cloves
 2 tsp grated lemon rind
 1 tsp tumeric
 ½ tsp ground cinnamon
 ½ tsp dried chilli flakes
 2 cups chicken stock
 3 cups water
 ¾ cup green lentils, rinsed, drained
 2 tomatoes chopped
 150 g green beans, chopped
 ½ head cauliflower, chopped
 4 kale leaves chopped
 1 tbsp lemon juice
 chopped fresh coriander
 natural greek yoghurt to serve

Heat olive oil in large saucepan over medium heat


Add onion and celery. Cook stirring regularly for 5mins or until softened


Add garlic, lemon rind, turmeric, cinnamon and chilli flakes. Cook, stirring, for 1min or until aromatic


Add stock, lentils, tomato and water to pan. Bring to the boil. Reduce heat and partially cover. Simmer for 20mins, until lentils are tender


Add cauliflower. Simmer for further 10mins


Add beans. Simmer for further 3mins


Add kale, lemon juice and season with pepper.


Serve and top with coriander and a dollop of yoghurt

Nutrition Facts

Servings 4