Lentil Soup with Turmeric

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.