The Golden Glow Soup: A Turmeric-Infused Lentil Recipe for Instant Energy and Immunity

We’re used to thinking that all the dishes out there belong to a specific cuisine of a certain country, though some meals have become universal with time. For instance, the famous lentil soup can be served in a Parisian cafe, in a restaurant in Istanbul or at an ordinary house’s kitchen somewhere in Russia.

This clearly indicates that the soup remains on top of the list of comfort food meals, so why not making it again for lunch or dinner?

Just remember the key secret: never add lentils to cold water! Add the rinsed lentils to the already boiling broth; this way, they’ll keep their shape and won’t turn into a mushy mess.

Here’s what you need: 1 cup of red lentils, 2 medium carrots, 1 large onion, 2 stalks of celery, 2 medium potatoes, 3 cloves of garlic, 2 tablespoons of tomato paste, 3 tablespoons of olive oil, 1.5 liters of vegetable or chicken broth, 1 teaspoon of turmeric, ½ teaspoon of cumin, 2 bay leaves, salt to taste, half a teaspoon of black pepper, 2 tablespoons of lemon juice, a bunch of fresh herbs (parsley, cilantro).

Sort through the red lentils, removing any debris and damaged lentils, then rinse them in cold water until the water runs clear (usually 3–4 times).

Dice the onion into small cubes, slice the carrots into rounds or cubes, thinly slice the celery, dice the potatoes into medium-sized cubes, and finely chop the garlic.

Heat the olive oil in a large pot and fry the onion until translucent (5 minutes). Add the carrots and celery, and cook for another 5 minutes until tender. Add the garlic, turmeric, and cumin to the vegetables, and cook for 1 minute until fragrant.

Add the tomato paste, stir, and continue cooking for 2 minutes. The paste should darken slightly; this will give the soup a rich flavor and beautiful color.

Add the rinsed lentils and stir them into the vegetables. Pour in the hot broth, add the bay leaf, and bring to a boil.

Cook until the lentils are tender: reduce the heat, cover, and simmer for 15 minutes. Add the potatoes and cook for another 10–15 minutes until all ingredients are tender. Season with salt and pepper, add lemon juice and chopped herbs. Let it rest for 5 minutes.