Turmeric Lentil Soup (Printer-Friendly)
Creamy turmeric lentil soup with coconut milk, spices, and fresh herbs—comforting and nourishing.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
1 cup red lentils, rinsed
02 -
2 medium carrots, diced
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh ginger, minced
06 -
1 teaspoon ground turmeric
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
4 cups vegetable broth
10 -
1 cup full-fat coconut milk
11 -
Salt and black pepper to taste
12 -
2 tablespoons olive oil
13 -
2 tablespoons fresh parsley, chopped (for garnish)
# Steps to Prepare:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Stir in garlic and ginger; cook 1–2 minutes until fragrant.
02 -
Sprinkle in turmeric, cumin, and coriander. Stir to coat the aromatics and cook for 2 more minutes to release the spice aromas.
03 -
Add diced carrots and stir well. Cook for 3–4 minutes to slightly soften.
04 -
Add red lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes until lentils are tender.
05 -
Stir in coconut milk and simmer for 5 minutes. Season with salt and pepper to taste.
06 -
Use an immersion blender for a smoother texture, or leave chunky. Garnish with parsley and serve hot.
# Extra Cooking Tips:
01 -
Use full-fat coconut milk for a rich, creamy texture without dairy.
02 -
For added heat, include a pinch of cayenne or minced chili.