Go Back
–+ servings
Turmeric Lentil Soup

Savory Turmeric Lentil Soup for a Cozy Night In

This Turmeric Lentil Soup warms the soul with vibrant spices and hearty lentils, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Main Dishes
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup lentils (red or green) these provide protein and a hearty base for the soup
  • 1 tablespoon olive oil adds healthy fat and flavor; feel free to substitute with coconut oil
  • 1 medium onion, chopped this brings sweetness and depth; yellow or white onions work well
  • 3 cloves garlic, minced essential for an aromatic base; adjust to taste for stronger flavor
  • 1 tablespoon fresh ginger, grated offers a warm kick; ground ginger can be used if fresh isn't available
  • 1 teaspoon turmeric powder the star ingredient providing vibrant color and medicinal properties
  • 1 teaspoon cumin adds a warm, earthy note; try toasting lightly for deeper flavor
  • 1 teaspoon coriander complements the other spices with its citrusy scent
  • 1 teaspoon salt essential for balancing flavors; seasoning at the end helps avoid over-salting
  • ½ teaspoon black pepper for a touch of heat; freshly ground is best for flavor
  • 4 cups vegetable broth the liquid backbone of the soup; homemade is best
  • 1 cup diced tomatoes introduces acidity and sweetness; choose your favorite kind
  • 2 cups chopped kale or spinach these greens are packed with nutrients; use any greens you enjoy
  • 1 tablespoon lemon juice brightens and balances flavors; fresh juice is a must
  • Fresh cilantro or parsley for garnish adds a fresh note; omit if not a fan of herbs

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Turmeric Lentil Soup
  1. Rinse 1 cup of lentils under cold running water in a colander, ensuring impurities are washed away. Allow them to drain.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium chopped onion, cooking for about 5 minutes until translucent. Stir in 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger for 2 minutes until aromatic.
  3. Add 1 teaspoon each of turmeric powder, cumin, coriander, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir to combine, letting spices bloom for about 1 minute.
  4. Add drained lentils, stirring to coat in spices. Pour in 4 cups of vegetable broth, bring to a boil, then simmer uncovered for about 20-25 minutes until lentils are tender.
  5. Stir in 1 cup of diced tomatoes, simmering for an additional 5 minutes to meld flavors.
  6. Fold in 2 cups of chopped kale or spinach, cooking for another 5 minutes until greens are wilted.
  7. Remove from heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning if necessary.
  8. Ladle soup into bowls and garnish with fresh cilantro or parsley if desired. Serve immediately and enjoy.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

This soup is freezable for up to 3 months and can be stored in the fridge for 4-5 days. Consider portioning for easy reheating.

Tried this recipe?

Let us know how it was!