Lemon Turmeric Lentil Soup

This is the best, most delicious lentil soup recipe I’ve ever made. It’s easy to make and tastes amazing, thanks to the lemon, turmeric, and vegetables. This easy lentil soup is my go-to recipe whenever I need some healthy comfort food.

Lentil Soup Recipe Video

I make this lentil soup recipe all year round. It’s so good! I love the combination of spices and lemon in this simple soup. It’s so comforting.

I don’t blend my soup like other lentil soup recipes, and I love the brothy texture of whole lentils and veggies. If you prefer blended soups, feel free to blend this one. It will be super creamy.

Best Lentil Soup with Lemon and Turmeric

Key Ingredients

  • Lentils: I use brown or French lentils (a type of green lentil) for this soup. They cook up soft and tender, and they’re packed with fiber, B vitamins, iron, and protein, while being low in fat. We love lentils so much, we wrote an entire article about how to cook lentils.
  • Garlic, onion, and carrots: These aromatics add delicious flavor, texture, and color to our soup.
  • Ground cumin, coriander, and turmeric: These spices bring warmth, earthiness, and a vibrant golden hue. If you don’t have them on hand, some readers have substituted curry powder, which creates a different but delicious flavor profile.
  • Broth: For a vegetarian/vegan soup, use vegetable broth. Otherwise, chicken broth works beautifully.
  • Greens: A handful of kale or spinach adds more nutrients, flavor, and color to the soup.
  • Lemon: Fresh lemon juice lifts all the flavors in the soup. I also like adding a few lemon slices to each bowl when serving.
  • Fresh herbs: While optional, fresh dill or parsley adds flavor to the soup.

How to Make Lentil Soup

Like many of the soup recipes on Inspired Taste, this lentil soup recipe is incredibly simple. In a large pot or Dutch oven, cook onions and carrots until they soften and smell sweet. Next, toss in garlic, cumin, coriander, and turmeric and cook them briefly for about 30 seconds. This short cooking time allows the flavors to bloom and intensify.

Before adding them to the pot, always rinse the lentils under running water. Then, give them a quick check to remove any stray beans, rocks, or grains that may have snuck in during packaging.

Uncooked lentils with carrots, onions and turmeric for Homemade Lentil Soup

Once the lentils are rinsed, add them to the pot along with the broth. Then, bring everything to a simmer and cook, partially covered, until the lentils are soft. This usually takes about 30 to 40 minutes.

Taste the soup a few minutes before serving and adjust the seasoning as needed. Then, stir in some greens and let them wilt slightly.

Adding kale to lentil soup

Finally, serve the soup with a generous squeeze of fresh lemon juice and a handful of herbs. Add a few lemon slices to each bowl for a little lemony flavor. This is totally optional, but it’s pretty and adds even more lemony flavor.

Storing Lentil Soup

Lentil soup can be stored in an airtight container in the fridge for up to four days. (I actually think it gets better over time.) You might find that the lentils absorb some of the extra liquid as it sits in the fridge. To bring it back to a soup-like consistency, simply add a splash of water or broth before reheating.

You can also freeze the soup. It should keep for several months. Defrost in the fridge overnight and reheat before serving.

What to Serve with Lentil Soup

Lentil soup is already a hearty and flavorful meal, but you can add a side to round out the meal. I love serving this soup next to a slice of crusty bread, flatbread, or homemade focaccia. Garlic bread would be delicious, too.

Serve this soup next to a light salad with your favorite dressing. I love this carrot ginger dressing or this green goddess dressing. This lemony arugula salad would be really good, too.

Lentil soup with kale, lemon, carrots, and turmeric

Lemon Turmeric Lentil Soup

  • PREP
  • COOK

This is our favorite lentil soup recipe. I make it whenever we need some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like fresh lemon in this soup and serve it with slices of lemon. You don’t eat the lemon slices. They are there for more flavor and show lemon has been added to the soup.

Makes 6 to 8 servings

Watch Us Make the Recipe

You Will Need

2 cups (340g) brown or green lentils, picked and rinsed

2 tablespoons olive oil

2 cups finely chopped onion (1 medium onion)

1 ½ cups chopped carrot (2 large carrots)

2 teaspoons minced garlic (3 cloves)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon fresh ground black pepper

8 cups chicken broth or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

1/4 cup chopped fresh herbs like parsley or dill, optional

Fine sea salt, to taste


    1Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally, until they are soft and starting to smell sweet, about 5 to 7 minutes.

    2Stir in the garlic, cumin, coriander, black pepper, and turmeric, and cook for 30 seconds.

    3Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste, then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well-seasoned the broth is).

    4Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.

    5Uncover the pot, stir in the kale or spinach, and cook, uncovered, another 5 minutes.

    6Take the soup off the heat and stir in the juice of half a lemon and the fresh herbs. Taste the soup and season with additional salt and/or lemon juice. (I like quite a bit of lemon.)

    7Serve, or if you prefer the soup blended, use an immersion blender to blend until you achieve your desired consistency. For even more lemon flavor, serve with a few lemon slices.

Adam and Joanne's Tips

  • For some extra flavor, cook bulk sausage or ham with the onions and carrots.
  • The nutrition facts provided below are estimates. Sodium will vary depending on the broth used.
Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 298 / Total Fat 5.5g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 1155.9mg / Total Carbohydrate 45.3g / Dietary Fiber 8g / Total Sugars 5.2g / Protein 19.5g
AUTHOR:  Adam and Joanne Gallagher
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182 comments… Leave a Review
  • Brenda May 11, 2024, 9:06 pm

    This was absolutely tasty & delightful! I gave some to my Mom and she just loved it.

    • Joanne May 16, 2024, 5:01 pm

      Wonderful! Thank you for sharing and I’m so happy you and your Mom loved it.

  • Amber April 30, 2024, 4:19 am

    Love the flavor of this soup!!!! It was my first time making lentils and I will definitely be saving this recipe. I used the better than bouillon vegetable base and didn’t have to add any extra salt.

    • Joanne April 30, 2024, 12:44 pm

      That’s amazing, Amber. I am so happy you enjoyed it!

  • Rachel April 27, 2024, 6:01 pm

    This soup is so easy an unbelivably flavourful without being overpowering. I feel good after eating this soup! It will be a staple. Thank you so much!

    • Joanne May 16, 2024, 5:00 pm

      I feel the same way every time I make it, Rachel! Thank you for coming back.

  • Julie February 27, 2024, 12:03 pm

    I really loved this soup! I also added celery to mine but for the most part I followed the rest of the recipe. I love the freshness that the lemon brings!

  • Annie February 20, 2024, 6:23 pm

    Big thumbs up for this recipe. Made mostly as written but I halved the recipe as there were only two of us dining. Used more tumeric and less cumin, it is delicious! I like my soups on the thinner side so I added extra water.

  • Judy February 13, 2024, 1:12 pm

    Beautiful picture of soup however, with. Cumin added to it, actually more than turmeric it should be called lentil cumin soup. Good combination of flavors, need less lentils …. too thick.

    • Joanne February 14, 2024, 3:20 pm

      Thanks for the feedback! You’re right that cumin can be a prominent flavor – I’ll keep that in mind for future recipe notes. Glad you enjoyed the flavor combination and appreciate the suggestion about adjusting the lentil quantity.

  • Barbara January 27, 2024, 2:35 pm

    I am looking forward to trying this recipe (today!). I am not a fan of cumin…any suggestions for subs? Given acid reflux, I also don’t eat onions or garlic…and plan to use leek greens and olive oil that has had a garlic clove in it and hope that will give it what it needs. Thanks!

    • Joanne May 16, 2024, 5:00 pm

      Hi Barbara, You can leave out the cumin or substitute for curry powder or a garam masala.

  • Lara January 18, 2024, 9:06 pm

    Can we use can lentil instead of dry?

    • Joanne May 16, 2024, 4:59 pm

      You can, but they will be a bit softer in the soup.

  • Jen Garcia January 15, 2024, 7:36 pm

    This soup is not only easy to make but it is absolutely delicious! I highy recommend.

  • Ashlee Reighard January 15, 2024, 6:49 pm

    Tastes even buying than buying from a restaurant. So good and easy to make.

    • Anna Livarchuk January 19, 2024, 6:16 pm

      This soup is so underrated. My family is very meat and potatoes kind of people but everyone loves it(from 1.5years old to us adults). I don’t think it’s complicated at all like another reviewer mentioned, it’s quite easy. This soup has great flavor and I recommend everyone give this soup a chance.

  • Jennifer Knight January 14, 2024, 4:30 pm


  • Shelly January 11, 2024, 8:55 pm

    I made a batch tonight but added Italian sausage to it and I have received raves! I also substitued baby spinach for the kale. It’s really delicious.

    • Joanne May 16, 2024, 4:59 pm

      Yum! Love that you added sausage.

  • Michelle Moore January 7, 2024, 12:05 pm

    So delicious! Thanks for the wonderful recipe. It will be a regular for us. I am pregnant with twins so this is the perfect nutrient dense meal and my kids and husband really enjoyed it as well. Best wishes!!

  • SuzieK January 2, 2024, 9:07 pm

    This came together so quickly and was so delicious. I love it with lots of lemon too. I felt like I was doing something really good for my body, it’s a very nourishing, bright soup.

  • KSW January 1, 2024, 11:04 pm

    How can I just print the simple recipe!??

    • Joanne May 16, 2024, 4:59 pm

      Hi there, Head to the recipe card in the article and hit the print button. That should take you to a printer-friendly page.


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