Turmeric, lentil & lemon soup

Time: 1 hour       Serves: 4         Difficulty: Easy


  • 2 tspn extra virgin olive oil
  • 1 large red onion, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 tspn finely grated lemon rind
  • 1 tspn turmeric
  • 1/2 tspn cinnamon
  • 1/2 tspn dried chilli flakes
  • 2 cups vegetable stock
  • 3/4 cup french green lentils, rinsed and drained
  • 2 tomatoes, chopped
  • 150g green beans, trimmed and sliced
  • 100g kale leaves, chopped
  • 1 tblsp lemon juice


  1. Heat the oil in a large saucepan over medium heat.  Add onion and celery.  Cook for 5 minutes or until softened.  Add garlic, lemon rind, turmeric, cinnamon and chilli.  Cook, stirring for 1 minute or until fragrant.
  2. Add stock, lentils, tomatoes and 3 cups of water to the pan.  Bring to the boil, then cover and reduce heat to low.  Simmer for 30 minutes until lentils are tender.
  3. Add the beans and kale to the soup and stir to combine.  Simmer for a further 5 minutes.  Stir in the lemon juice and season with pepper.