Golden Turmeric Lentil Soup

Name: Golden Turmeric Lentil Soup
Prep time: 15 min
Cook time: 30 min
Yield: 6

soup lentils turmeric vegan healthy indian-inspired comfort-food gluten-free one-pot

Soups

A vibrant, healing soup featuring red lentils simmered with aromatic spices, fresh ginger, and golden turmeric. This nourishing bowl is both comforting and energizing, packed with anti-inflammatory ingredients and bright flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 30

Ingredients

300g1.5 cups red lentils, rinsed
1.5L6 cups vegetable broth
400ml can14 oz can coconut milk
1 large (200g)1 large (7 oz) onion, diced
2 medium (200g)2 medium (7 oz) carrots, diced
2 stalks2 stalks celery, diced
4 cloves4 cloves garlic, minced
30g2 tbsp fresh ginger, grated
15ml1 tbsp ground turmeric
10ml2 tsp ground cumin
5ml1 tsp ground coriander
2.5ml1/2 tsp ground cinnamon
1ml1/4 tsp cayenne pepper
30ml2 tbsp tomato paste
100g3 cups fresh spinach, roughly chopped
45ml3 tbsp fresh lemon juice
30ml2 tbsp olive oil
30g1/2 cup fresh cilantro, chopped
to tasteto taste salt
to tasteto taste black pepper
for servingfor serving plain yogurt (optional)

Instructions

Heat 30ml2 tbsp olive oil in a large pot over medium heat. Add 1 large (200g)1 large (7 oz) onion, 2 medium (200g)2 medium (7 oz) carrots, and 2 stalks2 stalks celery. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
Add 4 cloves4 cloves garlic and 30g2 tbsp fresh ginger, cooking for 1 minute until fragrant. Stir in 15ml1 tbsp ground turmeric, 10ml2 tsp ground cumin, 5ml1 tsp ground coriander, 2.5ml1/2 tsp ground cinnamon, and 1ml1/4 tsp cayenne pepper. Cook for 30 seconds, stirring constantly to toast the spices.
Add 30ml2 tbsp tomato paste and cook for another minute, stirring to coat the vegetables. Add 300g1.5 cups red lentils and stir to combine with the spice mixture.
Pour in 1.5L6 cups vegetable broth and bring to a boil. Reduce heat to low, partially cover, and simmer for 20-25 minutes, stirring occasionally, until lentils are tender and beginning to break down.
Stir in 400ml can14 oz can coconut milk and 100g3 cups fresh spinach. Cook for 2-3 minutes until spinach is wilted. Season with to tasteto taste salt and to tasteto taste black pepper to taste.
Remove from heat and stir in 45ml3 tbsp fresh lemon juice. The soup should be thick and creamy. If too thick, add more broth; if too thin, simmer uncovered for a few more minutes.
Ladle into bowls and garnish with 30g1/2 cup fresh cilantro and a dollop of for servingfor serving plain yogurt (optional) if desired. Serve hot with naan bread or crusty sourdough.

Ingredients

id: red_lentils metric: 300g imperial: 1.5 cups name: red lentils, rinsed
id: vegetable_broth metric: 1.5L imperial: 6 cups name: vegetable broth
id: coconut_milk metric: 400ml can imperial: 14 oz can name: coconut milk
id: onion metric: 1 large (200g) imperial: 1 large (7 oz) name: onion, diced
id: carrots metric: 2 medium (200g) imperial: 2 medium (7 oz) name: carrots, diced
id: celery metric: 2 stalks imperial: 2 stalks name: celery, diced
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: ginger metric: 30g imperial: 2 tbsp name: fresh ginger, grated
id: turmeric metric: 15ml imperial: 1 tbsp name: ground turmeric
id: cumin metric: 10ml imperial: 2 tsp name: ground cumin
id: coriander metric: 5ml imperial: 1 tsp name: ground coriander
id: cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon
id: cayenne metric: 1ml imperial: 1/4 tsp name: cayenne pepper
id: tomato_paste metric: 30ml imperial: 2 tbsp name: tomato paste
id: spinach metric: 100g imperial: 3 cups name: fresh spinach, roughly chopped
id: lemon_juice metric: 45ml imperial: 3 tbsp name: fresh lemon juice
id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil
id: cilantro metric: 30g imperial: 1/2 cup name: fresh cilantro, chopped
id: salt metric: to taste imperial: to taste name: salt
id: pepper metric: to taste imperial: to taste name: black pepper
id: yogurt metric: for serving imperial: for serving name: plain yogurt (optional)

Instructions

Heat {olive_oil} in a large pot over medium heat. Add {onion}, {carrots}, and {celery}. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
Add {garlic} and {ginger}, cooking for 1 minute until fragrant. Stir in {turmeric}, {cumin}, {coriander}, {cinnamon}, and {cayenne}. Cook for 30 seconds, stirring constantly to toast the spices.
Add {tomato_paste} and cook for another minute, stirring to coat the vegetables. Add {red_lentils} and stir to combine with the spice mixture.
Pour in {vegetable_broth} and bring to a boil. Reduce heat to low, partially cover, and simmer for 20-25 minutes, stirring occasionally, until lentils are tender and beginning to break down.
Stir in {coconut_milk} and {spinach}. Cook for 2-3 minutes until spinach is wilted. Season with {salt} and {pepper} to taste.
Remove from heat and stir in {lemon_juice}. The soup should be thick and creamy. If too thick, add more broth; if too thin, simmer uncovered for a few more minutes.
Ladle into bowls and garnish with {cilantro} and a dollop of {yogurt} if desired. Serve hot with naan bread or crusty sourdough.

Tips

Lentil Selection: Red lentils break down beautifully to create a creamy texture. Yellow lentils work similarly. Green or brown lentils will hold their shape better if you prefer a chunkier soup.

Spice Level: Adjust cayenne to taste - start with less if sensitive to heat. For extra warmth, add fresh chili or a pinch of black pepper.

Turmeric Benefits: Fresh turmeric root can replace powder (use 1 tablespoon grated). Add a pinch of black pepper to increase turmeric absorption by up to 2000%.

Make It Heartier: Add diced sweet potatoes, cauliflower florets, or chickpeas. Root vegetables should be added with the carrots; quicker-cooking vegetables go in with the spinach.

Storage: Refrigerate for up to 5 days or freeze for 3 months. The soup thickens when cold - thin with water or broth when reheating.

Meal Prep: This soup actually improves in flavor the next day as spices meld. Make a double batch for easy weeknight dinners.

Garnish Ideas: Try toasted coconut flakes, pumpkin seeds, crispy chickpeas, or a drizzle of coconut cream for added texture and visual appeal.