Quick Lentil Soup with Turmeric
This vibrant vegan lentil soup with turmeric is easy, nutritious, full of flavor, and ready faster than you can say “digestive reset.”
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 cup dried red lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice for brightness
- Optional: pinch of chili flakes if you're feeling spicy
Instructions
- Heat oil in your soup pot over medium heat.
- Add diced onion. Stir until it gets all soft and slightly golden, around 4 minutes.
- Stir in garlic, ginger, turmeric, and cumin. Sauté for 2 minutes—pretend you’re on a cooking show.
- Pour in lentils, broth, water, salt, and pepper. Stir like you’re mixing a potion.
- Bring everything to a boil. Then simmer it gently for 20–25 minutes until lentils are soft and lovely.
- Add lemon juice. Taste. Sigh dramatically—it’s that good.
- Optional: blend half for a smoother texture, or leave it rustic and chunky. You do you.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 17%
- Vitamin A: 30%
- Folate: 34%
- Magnesium: 22%
- Vitamin C: 20%
💡 Additional Notes/Tips
- Add coconut milk for creaminess—your soup deserves luxury too.
- Pair it with warm flatbread, and act like you planned it all week.
- Turmeric can stain—wear your “kitchen chaos” apron.
- Keeps in the fridge for 3 days, freezer for a month.
- A sprinkle of fresh cilantro at the end? Pure magic.