Turmeric Lentil Soup
Description
Turmeric Lentil Soup is a nourishing, Mediterranean-inspired dish packed with protein-rich lentils, vegetables, and warming spices. Turmeric adds a beautiful golden color and earthy flavor while creating a comforting soup that’s perfect for lunch or dinner. It’s hearty, budget-friendly, and naturally vegetarian.
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5-6 minutes until softened.
- Stir in garlic, turmeric, cumin, and paprika. Cook for 1 minute until fragrant.
- Add the rinsed lentils and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- For a creamier texture, blend part of the soup using an immersion blender.
- Stir in lemon juice and season with salt and pepper.
- Garnish with fresh parsley and serve warm.
Serving Suggestions
- Serve with warm crusty bread or pita.
- Top with a spoonful of Greek yogurt.
- Pair with a fresh Mediterranean salad.
Q&A
Q: Can I use green or brown lentils instead of red lentils?
A: Yes, but they require a longer cooking time (35-45 minutes) and will have a chunkier texture.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze this soup?
A: Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Is this soup vegan?
A: Yes, as written, it is completely vegan and dairy-free.
Q: Can I add more vegetables?
A: Absolutely! Spinach, kale, zucchini, or sweet potatoes make excellent additions.