Go Back

Turmeric Lentil Vegetable Soup

This vibrant yellow soup is made by simmering red lentils with a fragrant blend of turmeric, cumin, and fresh vegetables until tender and creamy. The dish boasts a comforting, hearty texture with a bright, golden color that invites warmth and nourishment in every spoonful. It’s perfect for cozy days when you need a quick, wholesome meal that feels like a sunny hug.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil olive oil or your preferred cooking oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground turmeric fresh or ground
  • 1 teaspoon ground cumin
  • 2 carrots carrots diced
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Optional lemon juice or lime for brightness
  • Optional for garnish fresh herbs or yogurt

Equipment

  • Large heavy-bottomed pot
  • wooden spoon
  • Immersion blender or regular blender
  • Measuring spoons and cups

Method
 

  1. Heat the oil in a large pot over medium heat until it shimmers and begins to gently bubble.
  2. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes. You’ll notice it softening and turning a light golden color.
  3. Stir in the minced garlic, turmeric, and cumin, cooking for about 1 minute until the mixture smells warm and aromatic, with the spices blooming in the oil.
  4. Add the diced carrots and cook for another 3-4 minutes, stirring occasionally, until they start to soften and their color brightens.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the rinsed lentils, stirring to combine.
  6. Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally. The lentils will soften and start to break apart, giving the soup a creamy texture.
  7. Check the consistency—if it’s too thick, stir in a splash more broth until you reach your desired texture.
  8. Season with salt and pepper to taste, tasting and adjusting until the broth is bright and savory.
  9. If you prefer a smoother soup, use an immersion blender directly in the pot or transfer part of the soup to a blender and blend until creamy. Return it to the pot and stir well.
  10. Finish with a squeeze of fresh lemon or lime juice for added brightness, and drizzle with a little olive oil if desired.
  11. Ladle the hot soup into bowls, garnish with fresh herbs or a dollop of yogurt, and serve immediately for a comforting, sunshine-colored meal.

Notes

For an extra hearty version, add chopped potatoes or spinach during the last 10 minutes of simmering. Store leftovers in airtight containers and reheat gently to preserve flavor and texture.