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Hearty Turmeric Lentil Soup

This simple yet flavorful soup combines earthy lentils with bright turmeric and a hint of ginger, simmered until tender to create a comforting, thickened dish. The vibrant yellow hue and fragrant aroma make it as visually appealing as it is nourishing, perfect for chilly days or cozy nights at home.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or other neutral oil
  • 1 large onion finely chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 inch fresh ginger grated
  • 1 teaspoon ground turmeric
  • 1 cup red lentils rinsed
  • 6 cups vegetable broth
  • 1 lemon lemon juiced, optional

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Heat a large pot over medium heat and add the olive oil. Once shimmering, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes.
  2. Add the grated ginger and turmeric to the pot. Stir well and cook for about 1 minute, until the mixture is fragrant and the spices darken slightly.
  3. Pour in the vegetable broth and bring the mixture to a gentle boil. Stir in the rinsed lentils, then reduce the heat to low, partially cover, and let simmer for 25 to 30 minutes, or until the lentils are tender and beginning to break down.
  4. Check the soup—if the lentils are soft and the mixture has thickened, taste and adjust with salt as needed. For a bright note, squeeze in lemon juice and stir to combine.
  5. Remove from heat and let sit for a few minutes to allow the flavors to meld. Serve hot, garnished with fresh herbs if desired.

Notes

Feel free to add a splash of coconut milk for creaminess or sprinkle with herbs like cilantro for extra freshness.