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Tumeric Lentil Soup
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Turmeric Lentil Soup

Turmeric lentil soup is a warm, nourishing dish that brings together the earthy richness of lentils, the vibrant color and flavor of turmeric, and the creamy sweetness of coconut milk. This comforting soup is a perfect balance of health and flavor, enhanced by the subtle sweetness of carrots and a bright finish of fresh parsley.
Course Soup
Cuisine International
Keyword Carrots, Lentils, Turmeric
Total Time 20 minutes
Servings 4
Calories 328kcal

Ingredients

  • 1 cup red lentils
  • 1 large carrot diced
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups vegetable broth
  • 1 can 14 oz coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions

  • Prepare the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
  • Add garlic and ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add spices: Sprinkle the turmeric, cumin, and coriander over the onion mixture, stirring well to coat everything evenly with the spices. Cook for another 2 minutes to allow the spices to bloom.
  • Cook the vegetables: Add the diced carrots to the pot and stir to combine. Cook for 3-4 minutes, allowing the carrots to soften slightly.
  • Add lentils and broth: Pour in the red lentils and vegetable broth, stirring well to mix all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
  • Incorporate coconut milk: Stir in the coconut milk and let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
  • Blend the soup (optional): For a smoother texture, use an immersion blender to blend the soup to your desired consistency. You can also leave it chunky if you prefer.
  • Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.

Nutrition

Calories: 328kcal