There’s something undeniably comforting about a warm bowl of lentil soup. This lemon turmeric lentil soup takes that classic coziness to a new level with its rich spices, tender lentils, and a refreshing splash of lemon. It’s nourishing, simple to make, and comes together in one pot, making it ideal for both quiet nights and weekly meal prep.
This dish is built on the idea that wholesome meals don’t need to be complicated. Whether you’re cooking for one or serving a crowd, the ingredients are straightforward, the instructions are easy to follow, and the result is a satisfying, nutrient-packed soup that brings comfort to every spoonful.
Table of Contents
Why You’ll Love This Recipe
Flavorful, filling, and full of good-for-you ingredients, this soup is more than just a meal—it’s a go-to remedy for busy evenings or when you want to eat well without fuss. Ground cumin and turmeric bring warmth and earthiness, while lemon adds a lively citrus twist that brightens every bite. Lentils provide plant-based protein and fiber, making the soup both hearty and healthy.
You’ll love how easy it is to prepare. With no complicated steps, it’s beginner-friendly but still packed with depth and character. The greens and lemon add layers of nutrition and flavor, and it keeps beautifully, meaning leftovers are just as tasty—if not better—the next day.
Ingredients You’ll Need
Brown or Green Lentils (2 cups, 340g): These varieties are sturdy and cook to a tender texture without falling apart, unlike red lentils, which break down quickly.
Olive Oil (2 tablespoons): A quality fat to start the cooking process, bringing out the flavor of the vegetables.
Chopped Onion (2 cups or 1 medium): A fundamental aromatic that helps form the flavorful base of the soup.
Chopped Carrots (1 ½ cups or 2 large): Adds a subtle sweetness and body to the soup.
Minced Garlic (2 teaspoons or 3 cloves): Boosts flavor with its bold, savory bite and natural aroma.
Ground Cumin (1 teaspoon): Provides warmth and depth to the flavor profile.
Ground Coriander (½ teaspoon): Offers a hint of citrus and pairs well with the lemon in the recipe.
Ground Turmeric (½ teaspoon): Contributes its signature golden color and gentle earthy notes.
Black Pepper (½ teaspoon): A touch of spice that balances the soup and complements the turmeric.
Chicken or Vegetable Broth (8 cups): The base liquid. Use vegetable broth to keep the dish vegan.
Shredded Kale or Spinach (2 heaping cups): Adds color and nutrients. Kale is chewier, while spinach wilts quickly.
Lemons (1 to 2): Fresh lemon juice finishes the soup with bright, vibrant acidity.
Fresh Herbs (¼ cup chopped parsley or dill, optional): For a final touch of flavor and freshness.
Fine Sea Salt (to taste): Essential for balancing and enhancing all the other ingredients.
How to Make Lemon Turmeric Lentil Soup
The process starts with gently cooking the onions and carrots in olive oil to draw out their sweetness. Next, aromatic spices are added and stirred until fragrant. Lentils and broth go in, and the soup simmers until the lentils are just right. Finally, you stir in the greens and lemon juice to finish the dish on a high note.
This soup is great served as-is, but if you prefer a creamier texture, blending part of it with an immersion blender works perfectly.
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Warm the olive oil in a large soup pot over medium heat. Add the chopped onions and carrots along with a small pinch of salt. Stir occasionally and cook for about 5 to 7 minutes, until the vegetables soften and begin to release their aroma.
Step 2: Add the Garlic and Spices
Stir in the minced garlic, cumin, coriander, turmeric, and black pepper. Let them toast in the oil for 30 seconds to 1 minute, releasing their fragrance.
Step 3: Stir in Lentils and Broth
Add the rinsed lentils and pour in the broth. Bring everything to a gentle boil. Taste the broth and add salt to your liking. Reduce the heat and cover the pot partially to simmer.
Step 4: Simmer Until Tender
Let the lentils cook for 35 to 40 minutes, or until they are soft but still hold their shape. Stir occasionally so they don’t stick to the bottom.
Step 5: Add Greens
Stir in the shredded kale or spinach and cook for another 5 minutes with the lid off, until the greens are tender and fully wilted.
Step 6: Finish with Lemon and Herbs
Turn off the heat. Squeeze in the juice from half a lemon and stir in the fresh herbs if using. Taste and adjust seasoning with more salt or lemon juice if needed.
Step 7: Optional Blending
If you prefer a smoother texture, blend part or all of the soup with an immersion blender to thicken the broth.
Step 8: Serve
Spoon the soup into bowls and garnish with a few lemon slices for a fresh, aromatic touch.
Helpful Tips
Always wait to add the lemon juice until after cooking so it keeps its fresh, bright flavor. If you want a richer version, stir in a small amount of coconut milk or top each bowl with a dollop of yogurt. Be sure to adjust salt based on the broth you’re using, especially if it’s pre-seasoned. When reheating, a splash of water or broth will help bring the soup back to its ideal consistency.
Notes
This soup is versatile. You can swap kale for other leafy greens like Swiss chard or beet greens. Red lentils can be used in a pinch, but they will create a softer, creamier texture. To stretch the soup even further, serve it over grains like rice or quinoa.
Nutritional Information (Per Serving)
Calories: 298
Total Fat: 5.5g
Saturated Fat: 0.8g
Cholesterol: 0mg
Sodium: 1155.9mg
Total Carbohydrates: 45.3g
Dietary Fiber: 8g
Total Sugars: 5.2g
Protein: 19.5g
Frequently Asked Questions
What type of lentils should I use for this soup?
Brown or green lentils are ideal because they hold their shape during cooking and provide a hearty texture.
Does turmeric affect the taste or just the color?
Turmeric contributes both flavor and color. It adds a mild earthy bitterness and a golden hue to the soup.
When should I add the lemon juice?
Always add lemon juice after cooking. This keeps its flavor fresh and prevents it from becoming bitter during cooking.
Can I freeze this soup?
Absolutely. Let the soup cool completely, then freeze in airtight containers for up to three months. Defrost overnight in the fridge and reheat before serving.
Storage Instructions
Once cooled, store the soup in airtight containers in the fridge for up to four days. It will thicken as it sits, so add a splash of broth or water when reheating. To freeze, divide into freezer-safe containers, label with the date, and store for up to three months. Reheat gently on the stove or in the microwave after thawing.
Print
Lemon Turmeric Lentil Soup | Ultimate Comfort with a Zesty Twist
- Total Time: 1 hr
- Yield: 6 to 8 servings 1x
Description
A cozy and nourishing lentil soup flavored with turmeric, cumin, and fresh lemon juice. This simple one-pot recipe is full of plant-based goodness and comes together easily with pantry staples.
Ingredients
2 cups (340g) brown or green lentils, rinsed
2 tablespoons olive oil
2 cups chopped onion (1 medium)
1 ½ cups chopped carrots (2 large)
2 teaspoons minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
8 cups chicken or vegetable broth
2 heaping cups kale or spinach, shredded
1 to 2 lemons
1/4 cup chopped fresh parsley or dill (optional)
Fine sea salt, to taste
Instructions
1. Heat oil in a large pot. Sauté onions and carrots with salt for 5 to 7 minutes.
2. Add garlic and spices. Stir and cook for 30 seconds until aromatic.
3. Add lentils and broth. Bring to a boil, season with salt, then lower heat and simmer covered for 35 to 40 minutes.
4. Add kale or spinach and cook uncovered for 5 minutes.
5. Turn off heat and stir in lemon juice and fresh herbs.
6. Blend some of the soup for a thicker texture, if desired.
7. Serve hot with optional lemon slices.
Notes
Kale can be replaced with any leafy greens.
Red lentils work for a softer texture.
Add coconut milk or yogurt for extra richness.
Freezes well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food, Healthy
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 298
- Sugar: 5.2g
- Sodium: 1155.9mg
- Fat: 5.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.7g
- Trans Fat: 0g
- Carbohydrates: 45.3g
- Fiber: 8g
- Protein: 19.5g
- Cholesterol: 0mg
Conclusion
This lemon turmeric lentil soup is the perfect blend of comfort and nourishment. It’s full of flavor, incredibly simple to make, and built from ingredients you probably already have. With its golden color, rich spices, and zing of fresh lemon, it’s a feel-good favorite that works for any day of the week. Give it a try, and enjoy the cozy satisfaction of a homemade meal that’s as healthy as it is delicious.