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Turmeric Lentil Vegetable Soup

This vibrant, hearty soup combines earthy turmeric, tender lentils, and fresh vegetables cooked in a savory vegetable broth. The soup develops a warm, golden hue and a comforting texture, perfect for chilly days or when you need a nourishing meal from pantry staples. Its silky consistency and bright flavors make it a satisfying, soul-warming dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils (brown or green) rinsed thoroughly
  • 2 tablespoons oil olive or vegetable oil
  • 1 medium onion diced
  • 1 inch fresh ginger grated
  • 1 teaspoon ground turmeric
  • 2 carrots diced carrots
  • 1 medium zucchini diced
  • 6 cups vegetable broth homemade or store-bought
  • 1 can coconut milk optional for creaminess
  • to taste salt and pepper

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle

Method
 

  1. Rinse the lentils thoroughly under cold water until the water runs clear, then set aside.
  2. Heat the oil in a large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Stir in the grated ginger and ground turmeric, cooking for about 1 minute until the spices release their warm aroma.
  4. Add the diced carrots and zucchini to the pot. Cook, stirring frequently, until the vegetables begin to soften and turn slightly golden, about 5 minutes.
  5. Pour in the vegetable broth, bringing the mixture to a gentle boil over high heat.
  6. Add the rinsed lentils to the boiling broth, then reduce the heat to low. Partially cover the pot and let everything simmer gently for 25 to 30 minutes, until the lentils are tender and the vegetables are soft.
  7. Check the soup's consistency—if it’s too thick, stir in a splash of hot water or broth to loosen it up.
  8. Taste the soup and season with salt and pepper as needed. For extra creaminess, stir in the coconut milk and simmer for another 5 minutes, allowing flavors to meld.
  9. Once the soup looks vibrant and the lentils are falling apart slightly, it's ready to serve. Ladle into bowls and garnish with fresh herbs or a squeeze of lemon if desired.

Notes

This soup is even better the next day as flavors deepen. Feel free to customize with additional vegetables or spices to suit your taste.