Turmeric Lentil Soup

A comforting, protein-rich soup packed with red lentils, vegetables, and anti-inflammatory spices.

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes

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
• 1½ teaspoons ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz/400 g) diced tomatoes
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 cups baby spinach or kale
• Juice of 1 lemon

Optional Garnishes

• Fresh parsley or cilantro
• Plain yogurt or coconut yogurt
• Red pepper flakes
• Extra lemon wedges

Instructions

1. Sauté the Vegetables

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

2. Add Spices

1. Add turmeric, cumin, and smoked paprika.
2. Stir constantly for about 30 seconds until fragrant.

3. Simmer the Soup

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

4. Blend (Optional)

• For a creamier soup, blend part or all of the soup using an immersion blender.
• Leave it chunky if you prefer more texture.

5. Finish

1. Stir in spinach or kale and cook for 2–3 minutes until wilted.
2. Add lemon juice and adjust seasoning to taste.

Serving Suggestions

Serve with:

• Crusty whole-grain bread
• Warm pita
• A simple cucumber and tomato salad
• Roasted vegetables

Nutrition (Approximate per Serving)

• Calories: 220
• Protein: 11 g
• Carbohydrates: 33 g
• Fiber: 10 g
• Fat: 5 g