A comforting, nourishing soup packed with red lentils, vegetables, and warm spices. This hearty one-pot recipe is perfect for a healthy lunch or cozy dinner.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground turmeric
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional)
2 tablespoons tomato paste
1 cup red lentils, rinsed
6 cups vegetable broth (or water)
2 medium potatoes, peeled and diced
1 can (14 oz / 400 g) diced tomatoes
2 cups fresh spinach, roughly chopped
1 tablespoon lemon juice
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the turmeric, cumin, smoked paprika, and tomato paste. Stir well and cook for another minute.
Add the red lentils, vegetable broth, potatoes, and diced tomatoes. Bring to a boil.
Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the lentils and potatoes are tender.
Stir in the spinach and cook for 2–3 minutes until wilted.
Add the lemon juice and season with salt and black pepper to taste.
Serve hot, garnished with fresh parsley and crusty bread on the side.
Recipe Notes
For a creamier texture, blend part of the soup with an immersion blender.
Add a pinch of red pepper flakes for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 240 calories per serving
Turmeric Lentil Soup
