Healthy Turmeric Lentil Soup Recipe. And if you’re tight on time, easy enough for a weeknight dinner and delicious enough that the whole family will rave. With carrots, fragrant cumin and warming turmeric, a crunchy topping sends this one over the top.
I’ve had this soup recipe for years, and what I love about it is that it combines the simplest of ingredients and renders it into hearty, filling and unbelievably healthy dish. And blows your expectations of lentils right out of the water. This soup also highlights the prowess of the almighty cumin seed. Lightly toasted, the aromas will find you leaning over the pan to take it all in.
It’s not all meat and potatoes here on the Ranch, I have to admit I’m somewhat of a cumin, curry, turmeric junkie. And beside the fact that they’re loaded with flavor, from what I read, they all come with health benefits. Did you know that turmeric is ingredient that gives curry it’s yellow color?
For now let’s take a look at this soup that highlights cumin seeds and turmeric.
This easy to prepare. Once you’ve diced and chopped the rest is a breeze. Then grab your immersion blender and puree. Top with some onion rings, serve a side of your favorite fresh green garden salad, a chunk of crusty bread and you’ve got a great dinner.
The vibrant color comes from a combination of the red lentils, carrots and turmeric. Beautiful to look at and loaded with flavor, I recommend you give it a try.
Recipe for Spicy Turmeric Lentil Soup
I hope you give this recipe for Turmeric Lentil Soup a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite lentil soup recipe or a soup recipe using turmeric, let me know, I’d love to give it a try.
If you’re tight on time, this is easy enough for a weeknight dinner and delicious enough that the whole family will rave. With carrots, fragrant cumin and warming turmeric, a crunchy topping sends this one over the top.
- 2 Tablespoons olive oil
- 1 teaspoon cumin seed
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 stalks celery sliced
- 2 medium carrots sliced
- 1/2 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 6 ounces split red lentils washed
- 5 cups chicken stock
- 2 bay leaf
- Salt and pepper to taste
- Canned or frozen fried onion rings for garnish. Or frozen onion rings cooked according to package instructions.
- Heat olive oil in a Dutch oven over medium heat. Add cumin seeds. When seeds begin to pop, add onion and cook until golden.
- Add garlic, carrots and celery and cook gently 10 minutes. Stir in all spices and cook 1 minute, then add lentils.
- Pour in stock. Add bay leaf and bring to a boil. Reduce heat and simmer uncovered 30 minutes. Remove bay leaf. Process the soup to a puree. Season with salt and pepper. Gently reheat.
- Garnish with fried onion rings.
I used those canned onion bits from Whole Foods, because they were in the pantry left over from a mandatory Thanksgiving recipe for Green Bean casserole that I forgot to make. Wouldn’t this be beautiful with real live, real deal fried onion rings on top? Yum.
Looking for more healthy, hearty, loaded with flavor soup recipes? Take a look at this:
Bean and Vegetable Soup Recipe
Or this healthy soup recipe with chicken:
Chicken Potato Soup with Vegetables
Spicy Turmeric Lentil Soup…It’s What’s For Dinner.
Larry says
March 6, 2010 at 1:15 amlentil soup bla bla bla is one of my favorties bla bla bla and your take on it bla bla bla sounds excellent bla bla bla 🙂
leaannbrown says
March 6, 2010 at 12:54 pmWell I’m glad someone has some bla bla bla left in them! As always, thanks for stopping by Larry
Vickie says
March 6, 2010 at 6:16 amMAN this sounds good – I love toasting cumin seeds for soup. I’m definitely going to try this. Do you think brown lentils would taste okay in this? (I’m trying to avoid a trip to town) I can’t wait to try it. I don’t have any canned onion rings, but I’ll bet I can fry a few beer battered rings for my garnish. Thanks for sharing! (pretty shot of the soup!)
leaannbrown says
March 6, 2010 at 12:50 pmWith all the flavors packed into this soup, I doubt the lentils actually add much to the overall flavor. I’d say use the brown. I think for the first time in my entire cooking life I was out of onions. I really wish I would have had a real onion ring for that photo. Hope you enjoy it.
Chris says
March 6, 2010 at 3:01 pmGreat looking soup. I like spicy ones that clear my sinuses out!
Here’s hoping next week is a better one for both of us.
leaannbrown says
March 7, 2010 at 1:28 pmI love my job, and not complaining about being busy, but when it interferes with blogging?!?!? That’s when I put my foot down. As always, thanks for stopping by Chris
Barbara says
March 6, 2010 at 4:14 pmNo need to blah, blah when you’re posting a gem like this!
Funny!
buffalo dick says
March 6, 2010 at 5:52 pmI have never used lentils… You make me feel like I’ve been missing something good!
leaannbrown says
March 7, 2010 at 1:25 pmWell, they are healthy. I really don’t know that much about Lentils. As always thanks for stopping by BD
Natashya says
March 6, 2010 at 3:50 pmDelicious and nutritious, what more could you ask for?
Kitchen Butterfly says
March 6, 2010 at 4:30 pmSimple, wholesome…delish. Beta carotene, healthy, nutritious, fragrant….I’m doing the blah blah for you!
leaannbrown says
March 7, 2010 at 1:14 pmI so much appreciate your commentary! And it is all of that. 🙂
anncoo says
March 6, 2010 at 5:17 pmThis is definitely delicious and healthy ;DD
My Year on the Grill says
March 7, 2010 at 12:35 amgreat soup… needs a story ;(
leaannbrown says
March 7, 2010 at 1:09 pmIt actually did have a pretty good story – had to do with a Historic Lodge high in our Rocky Mountains. As always thanks for stopping by Dave
Judy says
March 7, 2010 at 3:55 amWonderful soup recipe, can’t wait to try it. Thanks for sharing.
leaannbrown says
March 7, 2010 at 1:02 pmThanks for stopping by Judy!
Zia Liz says
March 7, 2010 at 3:17 amI hear you on the busy work week! Thanks for a great post!
leaannbrown says
March 7, 2010 at 1:07 pmAfter a good Saturday, I’ve caught my breath and ready to cook and blog some more! Thanks for stopping by Liz
Kristi Rimkus says
March 7, 2010 at 4:07 pmBoy can I relate! I’ve been looking for a tried and true lentil soup. Can’t wait to try this one!
Velva says
March 7, 2010 at 4:26 pmYour post made me smile. There are plenty of days that I have no “blah, blah” left in me. You posted a great lentil soup recipe.
DebinHawaii says
March 8, 2010 at 4:07 amYour lentil soup is gorgeous–great color! Thanks for sending it to Souper Sundays and joining in this week!
Steph says
March 9, 2010 at 7:27 pmI’ve never tried lentil soup. I think I am missing out.
gwen@SimplyHealthyFamily says
September 28, 2010 at 12:17 amI’ve been looking for a wonderful lentil soup recipe and I’ve definatly found it! Thanks for sharing, can’t wait to try!
P.S. What is souper sundays?
Ann --The Fountain Avenue Kitchen says
December 28, 2016 at 7:56 amLove the addition of turmeric in your lentil soup. This looks like the perfect meal on a cold winter’s day!
Lea Ann Brown says
January 1, 2017 at 8:55 amThanks Ann
Lynn Elliott Vining says
December 28, 2016 at 10:58 amA lot of stuff here that I don’t usually use! You might have started something here! LOL Can’t wait to try it!
Lea Ann Brown says
January 1, 2017 at 8:54 amThanks Lynn.
Lisa@Lisa's Dinnertime Dish says
December 28, 2016 at 2:52 pmThis sounds so flavorful and delicious! Perfect comfort food!
Lea Ann Brown says
January 1, 2017 at 8:52 amThank you Lisa!