Go Back
- 1 cup red lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground turmeric - 1 teaspoon cumin - 1/2 teaspoon cayenne pepper (optional for heat) - 4 cups vegetable broth - 1 medium carrot, diced - 1 medium potato, diced - 1 cup coconut milk - Juice of 1 lemon - Salt and pepper to taste - Fresh cilantro or parsley for garnish Red lentils cook fast and break down well. They give the soup a creamy texture. Use fresh ginger for a bright flavor. The turmeric gives the soup its golden color and adds health benefits. You can skip cayenne if you prefer a milder soup. Coconut milk adds richness but can be replaced with almond milk for a lighter option. Fresh herbs like cilantro or parsley brighten the dish and add freshness. - Red Lentils: High in protein and fiber, they help keep you full longer. - Turmeric: This spice has anti-inflammatory properties and may boost your immune system. - Coconut Milk: It contains healthy fats that can support heart health and brain function. - Lemon Juice: Rich in vitamin C, it helps with digestion and boosts immunity. - Garlic and Ginger: Both have antimicrobial properties and can help fight off colds. This soup is not just tasty; it’s also packed with nutrients that support your health. Each ingredient plays a role in making this dish both comforting and nourishing. {{ingredient_image_1}} First, gather all your ingredients. You need one cup of red lentils, a medium onion, two cloves of garlic, and fresh ginger. Don't forget the spices: turmeric, cumin, and optional cayenne. You also need four cups of vegetable broth, a medium carrot, a medium potato, and a cup of coconut milk. Finally, grab a lemon and some fresh cilantro or parsley for garnish. 1. In a large pot, heat a splash of olive oil over medium heat. 2. Add the diced onion and sauté until it becomes soft and clear, about five minutes. 3. Next, add the minced garlic and grated ginger. Stir them for one minute until they smell nice. 4. Now, sprinkle in the turmeric, cumin, and cayenne pepper (if you want it spicy). Stir for about 30 seconds to let the flavors mix. 5. Add the rinsed lentils, diced carrot, and potato into the pot. Stir everything well. 6. Pour in the vegetable broth and bring the mix to a boil. Reduce the heat to low and let it simmer for about 20 minutes. Check if the lentils and veggies are soft. 7. Stir in the coconut milk and lemon juice. Let it simmer for five more minutes to blend the flavors. 8. Season with salt and pepper to taste. If you like more tartness, add more lemon juice. To serve, ladle the soup into bowls. Garnish with fresh cilantro or parsley on top. For a fun twist, add a lemon wedge on the side. Enjoy your warm and tasty soup with crusty bread or a fresh salad for a complete meal! You can switch red lentils for green or brown lentils. They will change the texture but still taste great. If you don't have coconut milk, use almond milk or regular milk instead. For a different flavor, you can try vegetable broth made from scratch. If you want more heat, add more cayenne pepper or a dash of hot sauce. Start by sautéing the onions well. This builds a sweet base flavor. Don’t rush the cooking time for the spices. Let them bloom in the oil to release their full taste. When you add the coconut milk, stir it in slowly for a creamy finish. Make sure not to boil it too hard after adding the milk. This keeps the soup smooth and rich. Serve the soup warm in bowls with a lemon wedge on the side. This adds a bright touch. Garnish with fresh cilantro or parsley for a splash of color. Pair the soup with crusty bread or a simple salad for a full meal. For extra fun, try serving it with a sprinkle of toasted seeds or nuts on top. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. They enhance the taste of the soup significantly. Adjust the Spices: Feel free to modify the spice levels according to your taste. Add more cayenne for heat or extra turmeric for an earthy flavor. Blend for Creaminess: For a creamier texture, blend half of the soup with an immersion blender before adding the coconut milk. Storage Tips: This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stove and add a splash of water if it thickens too much. {{image_2}} You can add protein to this soup for extra nutrition. Chickpeas are a great choice. They blend well with lentils. You can also use shredded chicken for a heartier meal. Simply add cooked chicken in the last few minutes of cooking. This keeps it juicy and tender. This soup is naturally vegan and gluten-free! Use vegetable broth and coconut milk to keep it plant-based. If you want more creaminess, try adding cashew cream. Soak cashews overnight, blend them with water, and stir into the soup. It's a tasty addition! To change the flavor, you can add fresh herbs. Basil or mint can give a nice twist. For a spicier kick, add more cayenne pepper. If you like it sweet, a dash of maple syrup will balance the flavors. Experiment with these options to make the soup your own! To keep your Golden Turmeric Lemon Lentil Soup fresh, store it in an airtight container. Make sure it cools down first. This helps lock in the flavors and keeps it safe. Place the container in the fridge. It will stay good for about five days. If you want to keep it longer, consider freezing it. When you're ready to enjoy the soup again, take it out of the fridge. Pour the desired amount into a pot over medium heat. Stir it often to heat evenly. You can also microwave it in a safe bowl. Heat in short bursts of about one minute. Stir in between until it warms up to your liking. To freeze the soup, let it cool completely first. Portion it into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag with the date. The soup can last up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge before reheating. To make your lentil soup more filling, you can add more veggies. Try adding spinach, sweet potatoes, or zucchini. You can also include grains like quinoa or brown rice. These additions will increase fiber and nutrients. You can even toss in some cooked chicken or tofu for extra protein. This way, your soup becomes a hearty meal. Yes, you can use dried lentils, but cooking time will change. Red lentils cook quickly and turn soft. Other lentils, like green or brown, take longer to cook. They hold their shape better, so the soup may be thicker. If using them, soak them for a few hours for the best results. Many spices can enhance your soup's flavor. Try adding coriander or cinnamon for warmth. A little smoked paprika gives a nice depth. Fresh herbs like thyme or basil add freshness. You can also experiment with a bit of cardamom for a unique twist. Always taste as you go to find the perfect mix! In this blog post, we discussed key ingredients for lentil soup, their health benefits, and preparation steps. I shared tips for substitutions and cooking techniques that enhance flavor. We also explored variations for protein options and special diets. Lastly, we covered best practices for storage and answered common FAQs. Lentil soup is a simple dish that can be both tasty and good for you. Enjoy crafting your soup and making it your own!

Golden Turmeric Lemon Lentil Soup

A vibrant and nourishing lentil soup infused with turmeric and lemon, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 0.5 teaspoon cayenne pepper (optional for heat)
  • 4 cups vegetable broth
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1 cup coconut milk
  • 1 medium lemon, juiced
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley

Instructions
 

  • In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and grated ginger to the pot, stirring continuously for another minute until fragrant.
  • Sprinkle in the turmeric, cumin, and cayenne pepper (if using), stirring to coat the onions and releasing their flavors for about 30 seconds.
  • Add the rinsed lentils, diced carrot, and potato to the pot. Stir to combine with the spiced onion mixture.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for approximately 20 minutes, or until the lentils and vegetables are tender.
  • Stir in the coconut milk and lemon juice, mixing well. Simmer for an additional 5 minutes to meld the flavors together.
  • Season with salt and pepper to taste. Adjust lemon juice if more acidity is desired.
  • To serve, ladle the soup into bowls and garnish with fresh cilantro or parsley.

Notes

Serve with a lemon wedge on the side and a sprinkle of cilantro for a pop of color. Enjoy it with crusty bread or a side salad for a wholesome meal.
Keyword healthy, lentils, soup, turmeric, vegan