Lentil Soup with Lemon and Turmeric

Meet my go-to lentil soup recipe! I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I’m in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. Jump to the Lentil Soup Recipe or read on to see our tips for making it.

What You’ll Need To Make My Favorite Lentil Soup

The first time I had lentil soup I wasn’t really expecting to like it. I thought it was going to be bland and boring, but thanks to a combination of spices and fresh lemon, it tasted amazing (almost addictive) and so comforting. I make this soup during every season, it’s that good!

The ingredients needed to make lentil soup are simple and most are probably sitting in your kitchen already. Here’s what you’ll need:

• Lentils — I use brown, red, or French lentils to make the soup and add them uncooked. The lentils cook up to be soft, plus I love the nutritional benefits of lentils. They are high in fiber, B vitamins, iron, protein, and are low in fat.
• Garlic, onion and carrots add nutrients, texture, and color to the soup.
• Ground cumin, ground coriander, and ground turmeric add spice and color.
• Broth — For a vegetarian/vegan lentil soup, use veggie broth (here’s our recipe) or use chicken broth (here’s how we make it).
• Kale or spinach add even more nutrition to the soup.
• Fresh lemon is a must for this soup. It makes all the flavors really pop. I even add slices of lemon to the bowls when serving.
• Fresh herbs are optional, but when I have it on hand I love adding a handful of fresh dill or parsley.

The Steps for Making The Best Lentil Soup

Like quite a few of the soup recipes on Inspired Taste, this lentil soup is very simple to make. Let’s quickly walk through the steps:

Step 1: Cook onions and carrots in a large pot (I use my Dutch oven) until they begin to soften and are starting to smell sweet. If you have them in the fridge, celery or fennel would be lovely added to the pot, too.

Step 2: Stir in garlic, cumin, coriander, and turmeric. I only cook the aromatics for 30 seconds or so. This short time allows the garlic and spices to warm up, which I think helps them release even more flavor to the soup.

Step 3: Rinse and pick through the lentils. I add the lentils dry (uncooked) to the pot, but before doing that, I make sure to rinse them under running water. I also quickly look through them to make sure anything that isn’t a lentil is removed (sometimes other beans or grains sneak in, especially when you get them from the bulk aisle).

Step 4: Add the lentils and broth. With almost all the soup ingredients in the pot, I bring the soup to a simmer and cook, partially covered, until the lentils are soft. This takes 30 to 40 minutes.

Step 5: Taste and season the soup then stir in greens. Whether you use kale or spinach in the soup, you only need to cook them for a few minutes before serving.

Step 6: Add fresh lemon juice and fresh herbs. Just before serving, I squeeze lots of fresh lemon juice into the soup. This brightens all the flavors and really makes the soup taste fresh and fantastic. Fresh herbs like dill or parsley are also a nice touch.

As you can see from our photos, I add slices of lemon to the soup, too. This is completely optional, but it does add even more lemony flavor and cues whoever you are serving the soup to that we’ve added lemon.

Should I Blend Lentil Soup?

Whether you blend the soup is entirely up to you. Lots of recipes for lentil soup call for blending all or part of the soup the thicken it. I don’t usually do this since I think the soup is thick enough and I enjoy the combination of broth and the texture of whole cooked lentils.

If you do want to blend the soup, use an immersion blender or a stand blender with the stopper removed and a paper towel placed over the hole. This way, as you blend the hot liquid, steam can be released (not doing this can cause quite a mess).

Make Ahead and Storing

Lentil soup will keep well for up to four days in the fridge and in my opinion, gets better over time. You might find that the lentils absorb some of the extra liquid in the soup as it sits in the fridge. To bring it back to more of 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. Simply defrost and reheat before serving.

More Easy Soup Recipes

• For another plant-based soup, try our Easy Homemade Vegetable Soup.
• This Tomato Soup only requires three main ingredients and is extra easy to make.
• You will love this Creamy Potato Soup with potatoes, veggies, garlic, and a creamy broth.
• Make this easy and delicious Vegetarian Bean Chili with dried beans or canned. You can make it in the slow cooker or on the stove.
• I love this White Bean Soup with lemon, greens and a tomato broth.