Hearty and warming lentil soup with carrots, celery, and aromatic spices. High in plant protein and fiber.
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Dice onion, carrots, and celery into small pieces.
Heat olive oil in a large pot over medium heat and saute onion, carrots, and celery for 5 minutes.
Add minced garlic, cumin, and turmeric, stirring for 1 minute until fragrant.
Rinse lentils and add to the pot with chicken broth.
Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
Season with salt and pepper to taste.
Serve hot with a squeeze of lemon juice and fresh parsley.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
If the meal's iron is plant-based (non-heme), pair with the vitamin C in the recipe to boost absorption 2-3×. Avoid coffee or tea within 1h.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.