Print

Healthy Anti-Inflammatory Turmeric Lentil Soup

turmeric lentil soup - featured image
Print Recipe

A simple, nourishing turmeric lentil soup packed with anti-inflammatory spices and wholesome ingredients, perfect for healing and comfort.

Ingredients

Scale
  • 1 cup (200g) red lentils, rinsed
  • 1 tablespoon fresh turmeric root, grated (or 1 teaspoon ground turmeric)
  • 1 medium carrot, diced
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger root, grated
  • 4 cups (960ml) vegetable broth, low sodium preferred
  • 1/2 cup (120ml) canned full-fat coconut milk (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Rinse 1 cup (200g) of red lentils under cold water until the water runs clear (about 2 minutes). Dice 1 medium carrot, finely chop 1 large yellow onion, mince 3 garlic cloves, and grate 1 tablespoon of fresh turmeric and 1 tablespoon of fresh ginger root. If using ground turmeric, have 1 teaspoon ready.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant, stirring frequently.
  3. Add the minced garlic, grated ginger, and turmeric. Stir for 1-2 minutes until the mixture smells warm and spicy, being careful not to burn the garlic.
  4. Sprinkle 1 teaspoon each of ground cumin and coriander into the pot. Stir and toast the spices lightly for about 30 seconds.
  5. Add the rinsed lentils and diced carrot. Stir to coat the lentils with the spices.
  6. Pour in 4 cups (960ml) of vegetable broth. Bring to a boil over high heat, then reduce to a simmer. Partially cover and cook for 25-30 minutes until lentils are soft and soup thickens, stirring occasionally.
  7. Remove the pot from heat. Using an immersion blender, blend about half of the soup until smooth but still textured. Alternatively, transfer half to a blender, puree, then return to the pot.
  8. Stir in 1/2 cup (120ml) coconut milk and 2 tablespoons fresh lemon juice. Taste and season with salt and freshly ground black pepper as desired.
  9. Return the pot to low heat and warm for 5 minutes to meld flavors, avoiding boiling after adding coconut milk.
  10. Ladle soup into bowls and garnish with chopped fresh cilantro or parsley if desired. Serve warm.

Notes

Rinse lentils well to remove excess starch and prevent gluey texture. Use fresh turmeric for brighter flavor but ground turmeric is a fine substitute. Avoid burning garlic by cooking aromatics on medium heat. Blend half the soup for creamy texture but keep some chunkiness if preferred. Use low sodium broth to control saltiness. Add lemon juice at the end to preserve brightness. Stir occasionally during simmering to prevent sticking. Wear gloves when handling fresh turmeric to avoid staining.

Nutrition

Keywords: turmeric lentil soup, anti-inflammatory soup, healthy soup, healing soup, vegan soup, gluten-free soup, easy lentil soup, turmeric recipe

Find it online: https://blingbite.com/healthy-anti-inflammatory-turmeric-lentil-soup-recipe-easy-and-perfect-for-healing/