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Turmeric Lentil Vegetable Soup

This comforting turmeric lentil vegetable soup is a simple, nourishing dish made by simmering lentils and vegetables in a spiced broth until tender. It features a vibrant yellow hue from turmeric, with a hearty yet light texture, perfect for quiet, cozy days. The soup is finished with greens that wilt into the fragrant, earthy liquid, resulting in a warm, inviting bowl.
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 Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp turmeric powder or fresh, toasted for more flavor
  • 1 tsp cumin
  • 1 pinch chili flakes optional, for heat
  • 2 carrots chopped carrots fresh and vibrant
  • 2 stalks celery chopped
  • 1 liter vegetable broth gluten-free if needed
  • 1 cup red lentils rinse well before adding
  • 1 handful spinach or kale chopped, to wilt at the end
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and chopping board

Method
 

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  2. Stir in the turmeric, cumin, and chili flakes, letting them toast gently until aromatic, about 1 minute. This releases their essential oils and deepens their flavor.
  3. Add the chopped carrots and celery to the pot. Cook, stirring occasionally, until the vegetables start to soften and turn slightly golden, about 7 minutes.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil, filling the kitchen with warm, earthy aromas.
  5. Add the rinsed lentils to the boiling broth. Reduce the heat to low, cover the pot, and let simmer gently for 25-30 minutes, or until the lentils are tender and have absorbed the flavors.
  6. Check the lentils for tenderness. They should be soft but not mushy. Season the soup with salt and pepper to taste, adjusting as needed.
  7. Stir in the chopped greens and cook for another 2 minutes until wilted and bright green, adding freshness to the hearty soup.
  8. Remove the soup from heat and let it sit for a few minutes to meld flavors. Serve hot, perhaps with a squeeze of lemon or a drizzle of olive oil for extra brightness.

Notes

Feel free to toss in leftover roasted veggies or greens you have on hand. For a creamier texture, mash some lentils with a spoon before serving.