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Turmeric Lentil Vegetable Soup

This vibrant, comforting soup combines hearty red lentils with fragrant turmeric, garlic, carrots, and onion, simmered until tender and infused with warm spices. The final dish has a bright yellow hue, a thick, velvety texture, and a nourishing, satisfying flavor that feels like a warm hug in a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion chopped
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • 2 cups greens spinach or kale, chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

  1. Begin by heating the olive oil in a large pot over medium heat until it shimmers and starts to smell warm and fragrant.
  2. Add the chopped onion and diced carrots to the pot. Sauté, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes. You should hear a gentle sizzling and see the vegetables turn a little golden.
  3. Stir in the minced garlic and ground turmeric, cooking for about 1 minute until fragrant. The mixture will turn a vibrant yellow, and you’ll notice a warm, earthy aroma filling the kitchen.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil. Once bubbling, add the rinsed red lentils, stirring to combine. Reduce the heat to low, cover the pot, and let everything simmer gently for about 25-30 minutes, or until the lentils are tender and beginning to break down, thickening the soup.
  5. Check the seasoning and add salt and pepper to taste. If you like a little heat, sprinkle in some chili flakes now. Stir the soup well to distribute the flavors evenly.
  6. In the last 5 minutes of cooking, stir in the chopped greens. They will wilt quickly and add a fresh, vibrant note to the thick, golden soup. If the soup seems too thick, thin it out with a splash of hot water or broth.
  7. Once the greens are wilted and the soup is heated through, remove from heat. Let it sit for a few minutes to allow the flavors to meld and deepen.
  8. Ladle the warm, velvety soup into bowls, and enjoy immediately, savoring the fragrant aroma and comforting, nourishing taste.

Notes

For extra richness, stir in a splash of coconut milk or add cooked sweet potatoes. This soup keeps well in the fridge for up to 4 days and can be frozen for longer storage.