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Turmeric Lentil Vegetable Soup

This vibrant, comforting soup is made by simmering red lentils with aromatic spices, vegetables, and greens, resulting in a velvety, golden bowl of warmth. The process involves toasting spices, sautéing aromatics, and gently simmering until the lentils break down to create a thick, nourishing texture. It’s an easy, intuitive dish that celebrates sensory cues and natural flavors.
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

Ingredients
  

  • 1 teaspoon turmeric powder fresh or high-quality dried
  • 1/2 teaspoon cumin seeds optional, for toasted aroma
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cups vegetable broth
  • 1 cup red lentils rinsed
  • 2 cups greens spinach or kale, chopped
  • 1 lemon lemon for juice
  • to taste salt

Equipment

  • Heavy-bottomed pot
  • Stirring spoon
  • Chef's knife
  • Measuring spoons
  • Lemon squeezer

Method
 

  1. Preheat your heavy-bottomed pot over medium heat and add the olive oil.
  2. Add the turmeric and cumin seeds (if using) to the dry pan. Toast for about 30 seconds until fragrant, watching for a warm, earthy aroma.
  3. Stir in the chopped onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
  4. Add the diced carrots and celery. Cook for another 5-7 minutes, stirring often, until the vegetables soften slightly and start to release their natural sugars.
  5. Pour in the vegetable broth and rinse the lentils under cold water. Bring the mixture to a gentle simmer, then cover and cook for 20-25 minutes, stirring occasionally, until the lentils are soft and breaking apart.
  6. Check the texture; the soup should be velvety and thickened from the broken-down lentils. If it’s too thick, stir in a splash more broth to loosen it.
  7. Add the chopped greens to the soup and cook just until wilted, about 2 minutes, stirring gently.
  8. Remove the pot from heat and squeeze fresh lemon juice into the soup. Season with salt to taste and stir well.
  9. Allow the soup to rest for a few minutes, letting flavors meld. Taste once more and adjust seasoning if needed.
  10. Serve the soup warm, with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy this nourishing, vibrant bowl!