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Turmeric Lentil Vegetable Soup

This vibrant, nourishing soup combines earthy turmeric, hearty lentils, and fresh vegetables simmered to a velvety consistency. The slow cooking process releases warm aromas and creates a comforting, bright-orange final dish with a smooth yet chunky texture. It’s a simple, soulful meal that offers both physical and mental warmth.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion diced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 cup rinsed lentils
  • 2 cups fresh spinach chopped
  • 1 lemon lemon juiced
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Immersion blender or regular blender
  • Cutting board and sharp knife
  • Measuring spoons and cups

Method
 

  1. Heat the large heavy-bottomed pot over medium heat, then add the olive oil. Once shimmering, add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  2. Add the chopped carrots, celery, and minced garlic to the pot. Cook, stirring often, until the vegetables are tender and the mixture smells sweet, about 3 minutes.
  3. Stir in the ground turmeric and cumin, letting them toast for about a minute until fragrant and the mixture turns a warm golden color.
  4. Pour in the vegetable broth, then add the rinsed lentils. Bring the mixture to a gentle boil, then reduce the heat to low to simmer uncovered.
  5. Let the soup simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and starting to break down, creating a slightly thickened, velvety base.
  6. Use an immersion blender or transfer a portion of the soup to a blender and puree until smooth, then return it to the pot. This creates a creamy, yet textured, consistency with some chunks remaining.
  7. Add the chopped spinach to the soup and cook for another 5 minutes until wilted and vibrant green.
  8. Stir in the fresh lemon juice, then season with salt and pepper to taste. Adjust the seasoning as needed to bring out the flavors.
  9. Remove the soup from heat and let it rest for a few minutes, allowing flavors to meld and the temperature to settle.

Notes

For a richer flavor, add a splash of coconut milk or a drizzle of olive oil before serving. This soup keeps well in the fridge for up to 3 days and tastes even better the next day.