Lentil Ginger Turmeric Soup
🌱 Lentil Ginger Turmeric Soup 🍲
This Lentil Ginger Turmeric Soup is a golden bowl of yellow lentils, carrot, and warm spice. No dairy. No cream. Ginger and turmeric go in with the onions so the broth turns that deep yellow. Cilantro on top finishes the bowl.
I love how this comes together in one pot. Rinse the lentils. Don’t walk away at the end or they go from soup to mash. A squeeze of lemon at the table wakes everything up. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Soup 💚
- 🌱 Completely vegan
- 🟡 Golden turmeric broth
- 🫚 Fresh ginger
- 🥕 Soft carrots
- 🍲 One-pot dinner
- 🧊 Even better leftover
The Secret to Broth That Tastes Warm, Not Flat
Bloom the turmeric and ginger in oil before the liquid goes in. That 30 seconds is the difference between yellow water and actual soup. Salt in layers. Finish with lemon or vinegar so it doesn’t taste dusty.
Frequently Asked Questions ❓
Which lentils should I use? 🫘
Yellow lentils or red lentils. Red lentils get softer. Yellow hold a little more shape.
Can I make it in the Instant Pot? ⚡
Yes. Sauté first, then 8 minutes high pressure and a natural release.
How long does it keep? 🧊
Fridge 4 days. It thickens overnight — add a splash of broth when you reheat.
🌱 Lentil Ginger Turmeric Soup
Ingredients 🛒
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons turmeric
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 1½ cups yellow or red lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1 tablespoon lemon juice
- Chopped cilantro, for serving
Instructions 👩🍳
- Heat oil in a pot. Sauté onion and carrot 5 minutes.
- Add garlic, ginger, turmeric, cumin, and black pepper. Stir 30 seconds.
- Add lentils, broth, and salt. Bring to a boil.
- Simmer 20–25 minutes, until the lentils are tender.
- Stir in lemon. Taste for salt. Serve with cilantro.
Nutrition
| Nutrient | Per bowl (1/6) |
|---|---|
| Calories | 210 |
| Protein | 12g |
| Net carbohydrates | 26g |
| Total carbohydrates | 34g |
| Fiber | 8g |
| Total fat | 3g |
| Sodium | 620mg |
Estimates based on yellow lentils simmered in vegetable broth with carrot and spices. Exact numbers may vary by broth brand.
Notes & Tips 💡
- Black pepper helps the turmeric. Don’t skip it.
- A handful of spinach at the end is an easy add-in.
- If the soup is too thick, add broth. If it’s thin, simmer uncovered 5 more minutes.
- This is good with toast or rice on the side.
This Lentil Ginger Turmeric Soup is golden, gingery, and made in one pot. A yellow bowl that still tastes like dinner. 🍲🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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