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Turmeric Lentil Vegetable Soup

This hearty turmeric lentil soup is a comforting, nourishing dish that combines earthy lentils with bright turmeric, simmered with vegetables until tender. The soup finishes with a splash of coconut milk for creaminess and a squeeze of lemon for brightness, resulting in a warm, golden-hued bowl with a velvety texture. It’s perfect for cozy days when you need a simple, flavorful meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 carrots carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon turmeric powder
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1/2 cup coconut milk full-fat preferred
  • 2 cups greens spinach or kale, chopped
  • to taste lemon juice freshly squeezed
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon or ladle
  • Measuring spoons and cups
  • Immersion Blender or Regular Blender

Method
 

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering, and the aroma of warm oil fills the kitchen.
  2. Add the chopped onion and diced carrots to the pot. Cook, stirring occasionally, until the onions turn translucent and the carrots begin to soften, about 5 minutes. The vegetables should be fragrant and slightly caramelized around the edges.
  3. Stir in the minced garlic and turmeric powder, cooking for about 30 seconds until fragrant. You’ll notice the mixture becoming vibrant and aromatic, with the garlic sizzling gently.
  4. Add the rinsed lentils to the pot, stirring well to coat them with the spices and vegetables. Pour in the vegetable broth and diced tomatoes, then bring the mixture to a gentle boil.
  5. Reduce the heat to low, cover the pot loosely, and let the soup simmer gently for 25 to 30 minutes. During this time, the lentils will soften and the soup will thicken, filling your kitchen with a warm, earthy aroma.
  6. Uncover the pot and stir in the coconut milk, mixing until the soup turns a lovely golden color and feels silky to the touch. Taste and season with salt and pepper as needed.
  7. Add the chopped greens to the pot, stirring until wilted, about 5 minutes. The greens will add a fresh contrast and vibrant color to the dish.
  8. Once the greens are tender, squeeze in fresh lemon juice to brighten the flavors. Taste again and adjust seasoning with more salt, pepper, or lemon if desired.
  9. Remove the pot from heat and let the soup rest for a few minutes to allow the flavors to meld beautifully. Then, ladle the soup into bowls, ready to serve.
  10. Garnish with extra lemon or herbs if you like, and enjoy this warm, comforting bowl of turmeric lentil vegetable soup.