Turmeric Lentil Soup (Easy & Healthy)

This turmeric lentil soup is a cozy, nourishing meal packed with plant-based protein and anti-inflammatory turmeric that leaves you feeling light yet satisfied.

For more easy soups, check out our Mediterranean chickpea soup, creamy red lentil soup, black bean soup, and Mediterranean white bean stew.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Extra virgin olive oil: adds a rich Mediterranean flavor and healthy fats. You can use avocado oil or a splash of water for an oil-free cooking option.
• Carrots: bring natural sweetness and color. Try sweet potatoes or bell peppers for a twist.
• Onion: forms the aromatic base. Swap with shallots or leeks for a milder flavor.
• Garlic: gives the soup its classic Mediterranean aroma. Use garlic powder in a pinch.
• Turmeric and curry powder: provides warmth and color while making this a perfect anti inflammatory lentil soup. You can use curry powder for a bolder taste.
• Diced tomatoes: create a flavorful base. You can use crushed tomatoes or tomato passata.
• Lentils: green or brown lentils work best. Red lentils make a softer, creamier hearty lentil vegetable soup.
• Potatoes: make the soup creamy and filling. Try cauliflower or parsnips for a lighter vegetarian turmeric soup.
• Vegetable broth: we use bouillon powder dissolved in water, which keeps groceries lighter and lasts for weeks. Use chicken broth if you follow a flexitarian diet.
• Spinach: adds color and nutrients. Use kale or Swiss chard for extra texture.

Heat olive oil in a large pot over medium heat. Add the roughly chopped onion and carrots and cook for about 3 minutes until they start to soften and smell sweet. Stir in the grated garlic, turmeric, curry powder, and a pinch of red pepper flakes. Cook for 1 more minute, stirring often, to release all the beautiful aromas that make this soup taste so comforting.

Step 2. Simmer Until Tender

Pour in the vegetable or chicken broth, then add the diced tomatoes, lentils, and potatoes cut into chunks. Season with salt and pepper. Bring to a gentle simmer and cook for 25 to 30 minutes, or until the lentils and potatoes are soft and creamy.

Once the lentils are tender, stir in the spinach and let it wilt for 2 minutes. The bright greens make the soup fresh, vibrant, and packed with nutrients.

Step 3. Taste and Serve

Taste and adjust for salt. Serve your soup warm with brown rice, a squeeze of lemon, a spoon of low-fat Greek yogurt, or crunchy toppings like pickled red onions or scallions. It’s a healthy lentil soup recipe that feels hearty, balanced, and satisfying.