Lentil Soup with Turmeric
Red lentils simmered with carrot, zucchini, and a good pinch of turmeric into a soft, protein-rich soup that's gentle on the stomach.
Lentils break down into something almost creamy once they've simmered long enough, which makes this soup a good option when you want a real meal that still feels light.
Turmeric is used here mostly for warmth and color rather than heat, and it pairs with a small amount of ginger to round out the flavor without adding any real spice. Carrot and zucchini soften completely into the broth, so there's very little to chew, and the onion stays optional for anyone whose stomach prefers to skip it. Red lentils themselves cook down quickly and are a solid source of plant protein, which helps this soup feel more substantial than a typical clear broth.
Blend it partially if you like a creamier texture, or leave it rustic with the vegetables still visible.
Ingredients
- 1 cup red lentils — washed and drained
- 1 medium carrot — peeled and diced
- 1 small zucchini — optional, diced, gentle on stomach
- 4 cups water or low-sodium vegetable broth
- 1 tbsp olive oil or coconut oil
- 1/2 tsp ground turmeric
- 1/4 tsp grated ginger — optional, soothing
- 1 small onion — optional – skip if it causes irritation
- A pinch of salt — optional
Instructions
- 1Heat olive oil in a pot over medium heat.
- 2Add onion (if using) and sauté lightly until soft, not browned.
- 3Add diced carrot and zucchini, stir for 2 minutes.
- 4Add lentils, turmeric, ginger, and water/broth. Stir well.
- 5Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
- 6Blend soup slightly with a hand blender for a creamy texture (optional).
- 7Season with a small pinch of salt if desired.
- 8Serve warm, smooth, and soothing.