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Turmeric Lentil Vegetable Soup

This vibrant, golden-hued soup combines earthy lentils with hearty vegetables like carrots and celery, simmered with warming spices such as turmeric and cumin. The lentils melt into the broth, creating a velvety texture that balances the slight bite of the vegetables, resulting in a nourishing and comforting dish with a rustic, inviting appearance.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow lentils rinsed well
  • 2 tbsp olive oil extra virgin preferred
  • 1 large onion diced
  • 2 carrots medium carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 6 cups vegetable broth preferably low-sodium
  • 1 can diced tomatoes
  • to taste Salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Wooden Spoon or Spatula

Method
 

  1. Rinse the lentils under cold water until the water runs clear, then drain and set aside.
  2. Heat the olive oil in your large pot over medium heat until shimmering, about 1 minute.
  3. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are fragrant and slightly softened, about 5–7 minutes. You should hear a gentle sizzle and see the vegetables turn a light golden color.
  4. Stir in the minced garlic, ground turmeric, and cumin, cooking for about 30 seconds until the spices release their aroma and the mixture turns a warm, fragrant yellow.
  5. Pour in the vegetable broth, bringing the mixture to a gentle boil. Once bubbling, add the rinsed lentils and the can of diced tomatoes with their juice.
  6. Reduce the heat to low, partially cover the pot, and let the soup simmer gently for 25–30 minutes. The lentils should become tender and the broth should thicken slightly, with the soup turning a rich golden color.
  7. Check the seasoning, then add salt and pepper to taste. If desired, mash some of the lentils with the back of your spoon to create a creamier, velvety texture.
  8. Once the soup is thickened and the flavors have melded, turn off the heat and let it rest for a few minutes.
  9. Ladle the warm, golden soup into bowls, garnish with fresh herbs if you like, and enjoy the comforting aroma and velvety texture.

Notes

For an extra creamy texture, blend a portion of the soup with an immersion blender before serving. This soup keeps well for up to 3 days in the fridge and can be frozen for up to 2 months.