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Turmeric Lentil Vegetable Soup

This vibrant, hearty soup combines red lentils, fragrant turmeric, and a medley of vegetables simmered to tender perfection. The result is a comforting, golden-hued broth with a smooth, velvety texture and a nourishing warmth that feels like a hug in a bowl. It’s quick to prepare and endlessly adaptable for any vegetables on hand.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil any neutral oil like olive or vegetable
  • 1 medium onion finely chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 teaspoon turmeric ground
  • 1 teaspoon cumin ground
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth preferably homemade or low-sodium
  • 1 can diced tomatoes 14 oz, drained
  • to taste salt and pepper for seasoning
  • optional for serving fresh herbs or lemon chopped cilantro or a squeeze of lemon

Equipment

  • Large soup pot
  • Sharp knife
  • Wooden spoon
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Heat a large soup pot over medium heat and add a tablespoon of oil, letting it shimmer as it warms.
  2. Add the chopped onion, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 minutes. The vegetables should be fragrant and slightly caramelized around the edges.
  3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. You’ll notice a warm aroma filling the air.
  4. Add the ground turmeric and cumin, stirring constantly for about 30 seconds to toast the spices and release their aromatic oils. The mixture will turn a vibrant golden hue.
  5. Pour in the rinsed lentils, the drained diced tomatoes, and vegetable broth. Stir everything together, scraping up any flavorful bits stuck to the bottom of the pot.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes, or until the lentils are tender and beginning to break down, creating a creamy texture.
  7. Check the soup's consistency—if it’s too thick, stir in a splash of hot water or broth to loosen it. Taste and adjust the seasoning with salt and pepper.
  8. Once the lentils are soft and the vegetables are tender, turn off the heat. Ladle the soup into bowls, garnishing with fresh herbs or a squeeze of lemon if desired for extra brightness.
  9. Enjoy the warm, comforting aroma and velvety texture of this bright, nourishing soup—perfect for a cozy meal.

Notes

For a creamier texture, blend a portion of the soup with an immersion blender before serving. Feel free to add leafy greens like spinach in the last 5 minutes of cooking for extra nutrients.