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Turmeric Lentil Vegetable Soup

This vibrant, hearty soup combines red lentils, an assortment of vegetables, and warm spices like turmeric and cumin. It’s cooked in a single pot until tender and blended to a velvety consistency, resulting in a comforting, golden-hued dish with a rich, earthy flavor and smooth texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 2 carrots carrots chopped
  • 1 stalk celery diced
  • 1 bell pepper bell pepper diced, optional
  • 4 cups vegetable broth
  • 1 cup red lentils rinsed
  • to taste salt and pepper
  • 1 squeeze lemon juice optional, for brightness
  • fresh cilantro or parsley for garnish

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Immersion Blender or Regular Blender

Method
 

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to gently bubble.
  2. Add the diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. You should see it soften and turn slightly golden.
  3. Stir in the minced garlic, ground turmeric, and cumin. Cook for about 30 seconds until fragrant, and the spices release their aroma, filling the air with warmth.
  4. Add the chopped carrots, diced celery, and bell pepper (if using). Cook, stirring occasionally, until the vegetables start to soften and release their natural sweetness, about 7 minutes.
  5. Pour in the vegetable broth, scraping the bottom of the pot to lift any browned bits. Bring the mixture to a gentle simmer.
  6. Add the rinsed red lentils to the simmering soup. Stir well, then reduce heat to low and cover the pot.
  7. Let the soup gently simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the vegetables are fully cooked. The soup should thicken slightly and turn a warm golden color.
  8. Use an immersion blender to blend the soup directly in the pot until smooth and velvety, or transfer in batches to a blender, blending until you reach your desired consistency.
  9. Taste the soup and season with salt and pepper as needed. For a bright finish, stir in a squeeze of lemon juice.
  10. Ladle the hot soup into bowls, garnishing with freshly chopped cilantro or parsley. Serve immediately, enjoying the rich aroma and vibrant color.

Notes

Feel free to customize this soup with any additional vegetables you have on hand. For extra creaminess, swirl in a splash of coconut milk at the end. This soup tastes even better the next day, so make a batch and enjoy leftovers!