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Turmeric Lentil Vegetable Soup

This hearty turmeric lentil vegetable soup is a comforting bowl made by simmering nourishing ingredients like lentils, carrots, spinach, and tomatoes in a spiced broth. Its velvety texture and vibrant golden hue make it both visually appealing and deeply satisfying, perfect for chilly days or when you need a warm hug in a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: South Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 cup dried lentils rinsed
  • 2 cups chopped tomatoes fresh or canned
  • 2 cups spinach fresh, chopped or frozen
  • Salt and pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Immersion blender (optional)
  • Measuring spoons and cups

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering and fragrant.
  2. Add the chopped onion, diced carrots, and chopped celery to the pot. Cook, stirring often, for about 8 minutes until the vegetables are fragrant and slightly softened, and the onion turns translucent.
  3. Stir in the ground turmeric and cumin, cooking for about 1 minute until the spices become aromatic and the oil takes on a warm golden hue.
  4. Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
  5. Let the soup simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened to a velvety consistency.
  6. Add chopped tomatoes and spinach in the last 5 minutes of cooking. Stir until the spinach has wilted and the tomatoes are heated through, filling the kitchen with a rich, earthy aroma.
  7. Taste the soup and season with salt and pepper as needed. If it’s too thick, add a splash more broth and simmer briefly to loosen.
  8. Remove the soup from heat. For a smoother texture, use an immersion blender to blend until velvety, or leave it chunky for more bite.
  9. Let the soup rest for a few minutes, then serve hot, drizzled with a little olive oil or a squeeze of lemon for extra brightness.

Notes

This soup is highly adaptable—feel free to add other vegetables or protein sources like chickpeas or shredded chicken. For a creamier version, blend part of the soup and stir back in. Enjoy with crusty bread or a simple side salad.