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Turmeric Lentil Vegetable Soup

This hearty soup combines tender cooked lentils with a vibrant medley of diced vegetables, fragrant spices, and fresh herbs. The soup is simmered to develop a thick, velvety texture and a warm, inviting aroma, resulting in a comforting bowl that’s both nutritious and visually appealing.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed thoroughly
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 2 cups tomatoes diced or chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger minced
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin
  • 0.5 teaspoon coriander
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice or apple cider vinegar
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board

Method
 

  1. Rinse the lentils under cold water until the water runs clear, then set aside.
  2. Heat a large pot over medium heat and add the olive oil. Once shimmering, add the diced onions, carrots, and celery.
  3. Sauté the vegetables for about 5-7 minutes, stirring frequently, until they soften and become fragrant with a light golden color.
  4. Add the minced garlic and ginger to the pot, cooking for another minute until they release their aroma.
  5. Stir in the turmeric, cumin, and coriander, cooking for 30 seconds to toast the spices and deepen their flavors.
  6. Add the diced tomatoes to the pot, stirring well, and cook for about 3-4 minutes until they break down slightly and release their juices.
  7. Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a gentle boil.
  8. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
  9. Uncover and stir in lemon juice or apple cider vinegar for brightness, then season with salt and pepper to taste.
  10. If desired, add chopped greens like spinach or kale and cook for another 2-3 minutes until wilted.
  11. Taste and adjust the seasoning as needed, then ladle the hot soup into bowls and serve immediately, garnished with fresh herbs or a dollop of yogurt if desired.

Notes

For extra richness, add a splash of coconut milk or a drizzle of olive oil before serving. This soup stores well in the fridge for up to 3 days and can be reheated gently on the stove.