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Turmeric Lentil Vegetable Soup

This hearty soup combines tender lentils, colorful vegetables, and warm turmeric for a comforting, nourishing dish. The recipe involves sautéing aromatics, simmering the lentils and vegetables until soft, and blending some of the mixture to achieve a creamy, chunky texture. The final bowl is vibrant with a fragrant, golden hue and a satisfying, velvety consistency.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried red lentils rinsed
  • 1 tablespoon olive oil for sautéing aromatics
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 1 cup chopped zucchini or squash optional
  • Salt and pepper to taste

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula

Method
 

  1. Heat the large pot over medium heat and add the olive oil, allowing it to warm up until shimmering. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
  2. Add the minced garlic, diced carrots, and diced celery to the pot. Sauté for another 3-4 minutes until the vegetables start to soften and release their aroma.
  3. Stir in the ground turmeric, coating the vegetables evenly and allowing it to toast slightly, which enhances its flavor. Cook for about 1 minute until fragrant.
  4. Add the rinsed lentils and pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
  5. Let the soup simmer uncovered for about 25-30 minutes, stirring occasionally, until the lentils are tender and the vegetables are soft. The soup will begin to thicken slightly.
  6. If using zucchini or squash, stir it into the soup during the last 10 minutes of simmering so it cooks just until tender.
  7. Once the lentils are soft and the flavors meld, use an immersion blender to blend a portion of the soup directly in the pot, creating a creamy, velvety texture while leaving some chunks for texture.
  8. Taste the soup and season with salt and pepper as needed. Adjust the seasoning to your preference, and let it simmer for another 2-3 minutes to incorporate the flavors.
  9. Turn off the heat and ladle the soup into bowls. Garnish with fresh herbs if desired, and serve hot with crusty bread.

Notes

For an extra boost of flavor, add a squeeze of lemon juice before serving. This soup stores well in the fridge for up to 3 days and can be reheated easily.