Turmeric Lentil Soup

A hearty, nourishing soup made with red lentils, turmeric, vegetables, and warm spices. This comforting one-pot meal is packed with plant-based protein, fiber, and flavor, making it perfect for lunch, dinner, or meal prep.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Servings

6 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• Juice of 1 lemon
• 2 tablespoons fresh parsley or cilantro, chopped

Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery.
3. Cook for 5–6 minutes until softened.
4. Stir in garlic and ginger and cook for 1 minute.

Step 2: Add Spices

1. Add turmeric, cumin, and paprika.
2. Stir continuously for 30 seconds until fragrant.

Step 3: Simmer the Soup

1. Add lentils, vegetable broth, diced tomatoes, salt, and pepper.
2. Bring to a boil.
3. Reduce heat and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender.

Step 4: Finish and Serve

1. Stir in the lemon juice.
2. For a smoother texture, blend part or all of the soup using an immersion blender.
3. Garnish with fresh parsley or cilantro.
4. Serve warm.

Tips

✔ Red lentils cook quickly and create a naturally creamy texture.
✔ Add a pinch of cayenne pepper for extra heat.
✔ Stir in a handful of spinach or kale during the last few minutes of cooking.
✔ Coconut milk can be added for a richer, creamier soup.

Serving Suggestions

• Crusty whole-grain bread
• Garlic toast
• Side salad
• Roasted vegetables

Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze for up to 3 months.
• Add a splash of broth or water when reheating if the soup thickens.

Nutrition (Per Serving)

• Calories: 180
• Protein: 9g
• Carbohydrates: 28g
• Fat: 4g
• Fiber: 8g
• Sugar: 4g
• Sodium: 520mg

Weight Watchers Points

WW Points: 2 per serving

FAQs

Can I use green or brown lentils?

Yes, but they take longer to cook and will not become as creamy as red lentils.

Is this soup vegan?

Yes, as written, it is completely vegan and dairy-free.

Can I make it in a slow cooker?

Yes. Cook on low for 6–7 hours or high for 3–4 hours.

Why add lemon juice?

Lemon brightens the flavor and balances the earthy spices and lentils.

Recipe Notes

• Turmeric gives the soup its beautiful golden color and warm flavor.
• The soup thickens as it cools, so adjust with additional broth if desired.
• Great for meal prep, as the flavors become even better the next day. 🍋🥣✨