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Turmeric Lentil Vegetable Soup

This vibrant, comforting soup combines earthy turmeric, hearty lentils, and fresh vegetables simmered into a thick, golden broth. The cooking process involves sautéing aromatics, adding spices and broth, then simmering until the lentils are tender and the flavors meld into a warm, inviting dish. Its bright hue and velvety texture make it perfect for cozy weeknights or nourishing weekends.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine international
Servings 4
Calories 250 kcal

Equipment

  • Large heavy-bottomed pot
  • Sharp Knife
  • Cutting Board
  • Ladle
  • Measuring spoons and cups
  • Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 4 cups vegetable broth
  • 1 cup green lentils rinsed
  • 2 cups mixed vegetables e.g., chopped zucchini, spinach, kale
  • to taste Salt and pepper
  • 1 lemon lemon juiced, for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat until shimmering and fragrant.
  • Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften and onions turn translucent, about 8 minutes.
  • Stir in minced garlic and grated ginger. Cook for about 1 minute until fragrant, filling the air with a warm aroma.
  • Add ground turmeric, cumin, paprika, and chili flakes if using. Cook, stirring constantly, for 30 seconds to toast the spices and release their flavors.
  • Pour in vegetable broth and bring the mixture to a gentle boil.
  • Stir in rinsed lentils, then reduce heat to low. Cover partially and let simmer gently for 30-40 minutes, or until the lentils are tender and the broth has thickened slightly.
  • Add chopped greens or quick-cooking vegetables in the last 10 minutes of cooking, stirring to combine.
  • Check seasoning and adjust with salt and pepper as needed. Squeeze fresh lemon juice into the soup for brightness and stir well.
  • Remove from heat and let sit for 5 minutes to allow flavors to meld beautifully.
  • Serve the soup hot, garnished with a drizzle of olive oil, extra herbs if desired, and enjoy its vibrant, velvety richness.

Notes

This soup keeps well in the fridge for up to 4 days. For extra creaminess, stir in coconut milk before serving or top with fresh herbs.
Keyword healthy, vegan, vegetarian