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Turmeric Lentil Vegetable Soup

This vibrant and comforting soup is made by simmering lentils with fragrant spices, vegetables, and a rich broth until tender. The final dish boasts a thick, velvety texture with a bright yellow hue, filled with soft vegetables and hearty lentils that create a nourishing, sensory-rich experience. It’s perfect for cozy, wholesome meals any time of year.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Healthy, Vegan
Servings 4
Calories 250 kcal

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • 1 cup lentils rinsed
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 1 tbsp grated fresh ginger
  • 1 tsp turmeric powder
  • 2 carrots chopped carrots
  • 6 cups vegetable broth
  • optional chopped greens (spinach, kale, etc.)
  • to taste salt and pepper
  • a squeeze lemon or vinegar lemon juice or vinegar optional, for brightness

Instructions
 

  • Rinse the lentils thoroughly under cold water until the water runs clear, then set aside.
  • Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to ripple.
  • Add the diced onion to the pot and cook, stirring often, until translucent and fragrant, about 5 minutes. You should hear a gentle sizzling and see the onions turn clear.
  • Stir in the grated fresh ginger and cook for about 1 minute until fragrant, releasing a warm, spicy aroma.
  • Sprinkle in the turmeric powder and stir constantly for 30 seconds to toast the spice, watching for a deepening golden color and fragrant aroma.
  • Add the chopped carrots to the pot, stirring well, and cook for 3-4 minutes until they start to soften and turn slightly tender, with a hint of sweetness in the air.
  • Pour in the vegetable broth, bringing the mixture to a gentle simmer. Once bubbling, add the rinsed lentils and a pinch of salt, then reduce the heat to low.
  • Let the soup simmer uncovered for about 25-30 minutes, stirring occasionally. The lentils should become tender and slightly break down, creating a thick, velvety texture, while the vegetables soften and meld with the spices.
  • If using greens, stir them in now and cook for an additional 5 minutes until wilted and tender.
  • Taste the soup and adjust the seasoning with salt and pepper. For added brightness, squeeze in a little lemon juice or vinegar if desired.
  • Turn off the heat, let the soup rest for a few minutes to allow flavors to meld, then ladle into bowls and serve hot, optionally drizzled with a bit of olive oil or garnished with herbs.