This Turmeric Lentil Soup is a vibrant vegan soup made with immunity-boosting turmeric that’s ready in just 40 minutes.
I make this turmeric lentil soup all the time! The flavours are pure comfort in a bowl, it’s super simple to throw together, and it always hits the spot.
Why you’ll love this recipe
- Healthy & comforting: Packed with turmeric and nutrient-rich lentils, this vegan soup supports your immune system while keeping it light, satisfying and comforting.
- Easy & flavourful: No fuss, simple steps and full of flavour. It’s perfect for any day of the week!
Ingredients and substitutions
- Ingredient – substitution details.
- Olive oil – or any other neutral cooking oil like canola or avocado oil.
- Onions – you can use yellow or white onions.
- Carrots – parsnip has a similar texture but a slightly different taste.
- Celery – double up on the carrots or leave them out altogether.
- Garlic – jarred garlic or garlic powder would work in a pinch.
- Ginger – you can also try using ground ginger if you don’t have any fresh ginger.
- Coconut milk – substitute for light coconut milk if you want to cut the calories or try soy milk (although it won’t be as creamy).
- Can of diced tomatoes – you could also use freshly diced tomatoes, just make sure to add in the juices as well.
- Vegetable broth – for a non-vegan option, you can use chicken broth.
- Turmeric – saffron is an alternative, but is sweeter and doesn’t have the same healing properties as turmeric.
- Cumin – ground coriander would also work here.
- Red lentils – French or green lentils are another option.
- Spinach – any other greens will work like Swiss chard or mustard greens.
- Lemon juice – if you don’t have any lemon juice, you could also try lime juice.
How to make turmeric lentil soup
Step 1: Sauté the base.
Sauté the onions, carrots and celery, then the garlic, ginger and seasonings.
Step 2: Add more ingredients.
Add coconut milk, tomatoes, broth and lentils, bring to a boil and cook.
Step 3: Add remaining ingredients.
Add the spinach and lemon juice and stir until combined.
Step 4: Serve and enjoy!
Serve in your favourite bowl and enjoy every spoonful!
Recipe tips and variations
Here are my tips and variations to ensure this turmeric lentil soup turns out perfect every time:
- Sauté aromatics first: Cooking the onion, carrot, celery, garlic, ginger, and turmeric brings out big flavour.
- Use fresh turmeric if you can: It gives a brighter, earthier flavour, but dried works in a pinch.
- Season at the end: Taste before serving and add extra salt, pepper, or a squeeze of lemon to brighten the soup.
- Veggie boost: Stir in kale, zucchini, or green beans for extra nutrients and texture.
- Spice it up: Add a pinch of chili flakes or cayenne for a subtle kick.
- More protein: Consider adding cooked chickpeas or cubed tofu for an added boost of protein.
Frequently asked questions
Is lentil soup healthy?
Yes! Lentils are full of protein, fibre, and nutrients like iron, potassium, and calcium. Plus, the turmeric adds an immune-boosting kick. It’s light, nourishing, and actually keeps you satisfied.
How much turmeric should I add?
You really don’t need much. One tablespoon gives you all the flavour and health benefits you need. Adding more can make it a bit strong, so stick with a tablespoon and you’re good to go.
How can I make the soup creamier?
This recipe uses coconut milk to give it a creamy base, but if you like it even richer, add a bit more coconut milk. You can also blend part or all of the soup for a silky texture.
Storing and reheating
Storing: Portion the soup into individual containers and keep in the fridge for up to 5 days. Glass meal prep bowls work great because you can reheat single servings without having to scoop from a big bowl.
Reheating: Reheat on the stovetop or in the microwave for 2-3 minutes, stirring halfway through for even heating.
Freezing: Freeze the soup for up to 3 months in freezer safe containers. I love Souper Cubes!
Defrosting and reheating: Defrost in the fridge overnight, or heat from frozen in the microwave for 6-8 minutes, stirring halfway.
Turmeric Lentil Soup
Equipment
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion diced
- 2 carrots diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 tbsp ginger, minced
- 1 tbsp fresh turmeric minced; or 1 tsp dried
- 13 oz full fat coconut milk
- 13 oz diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup brown lentils
- 4 cups spinach chopped
- 1 tbsp lemon juice preferably fresh from a lemon
Instructions
- Melt coconut oil in a large pot over medium-high heat. Add onions, carrots and celery, sauteeing for 5 minutes.
- Add garlic, ginger, turmeric, cumin, salt and pepper, sauteeing another minute until fragrant.
- Add remaining ingredients except for spinach and lemon juice, bringing to a boil and cooking for 30-35 minutes or under lentils are tender.
- Stir in spinach and lemon juice, then serve and enjoy!
Comments & Reviews
Gloria says
What other methods can I make this soup if I don’t have an instapot?
Taylor Stinson says
Hey Gloria – stovetop or slow cooker should work! The method should be similar to dumping everything in the one pot and cooking until veggies are tender and lentils are cooked through. I can’t give exact times and instructions because I haven’t made it this way myself but based on my knowledge of cooking this recipe could definitely be made other ways 🙂
Roni says
This soup is outstanding! BTW I cut the coconut milk in half and used “light” coconut milk, added a bit more vegetable broth. I will be making this all the time now. Thank you!
Taylor Stinson says
Yay I’m so happy you liked it Roni! Those substitutions sound like a good way to cut the calories a bit more!
Page says
I just made and ate this soup and I cannot tell you how much I loved it. Absolutely delicious. Thank you for the recipe.
Taylor Stinson says
I’m so happy to hear that Page!! Thanks for sharing with me <3
Emily says
This recipe is absolutely amazing! One of the best soups I have ever had. So easy and so much flavor and so nourishing. My husband was sick so I was looking for a healing soup and this will definitely be added to our regular rotation! I garnished with some diced avacado and an extra squeeze of fresh lemon. Thank you!
Taylor Stinson says
I am so happy to hear that Emily!!! Thanks for sharing with me <3
Janey says
Can you use reduced fat/lite coconut milk or does it have to be full fat?
Taylor Stinson says
You can use reduced fat but you definitely won’t get the full flavour without using the full fat!
Steve says
OK. That was legit yummy. I kicked into sauté mode for the stuff in the beginning, but, honestly, after tasting it I’m pretty sure that it was pointless (if you don’t count the joy I get when the room fills with onion and garlic browning). Well done!
Toni Leli says
Made this soup tonight! What a surprise! Not what we expected but were very happy. Love it! Looked just like your pics! Gonna pass it on to all my Instant Pot friends!
Kevin says
My soup is nowhere near as yellow and creamy as your pictures look. We used the correct ingredients???
Taylor Stinson says
Sometimes different types of turmeric have differing shades of colour…you get the bright yellow colour primarily from the turmeric. I know I have seen containers of turmeric at the store that were more of a browny-yellow than a bright yellow like the kind I used. Also, if you made the soup at night and were looking at it from under a florescent light or yellow lighting, it may appear darker than if you were to look at it in daylight. Finally, I have a high quality camera that picks up the saturation in food a little bit better than it would appear to the naked eye, so all three of those factors combined may have added to you not feeling as though the soup was exactly the same colour. More importantly, did you enjoy the taste? Many commenters here really enjoyed it so while I’m sorry you feel it did not turn out the same colour, I hope you enjoyed it regardless.
Deb says
I’ve never cooked with coconut milk, does it give it a strong coconut flavor? What do you think about subbing soy milk for coconut milk?
Taylor Stinson says
Hey Deb – I would not recommend subbing in anything else for the coconut milk. The coconut milk is really what gives this soup its flavour and I promise it’s really tasty! Give it a try 🙂
Lori says
I made this on Friday and I love it. How long do you think the leftovers will keep in the fridge? Eating it all by myself 😊
Taylor Stinson says
OMG yay, I’m so happy you like it Lori!!! I would say the leftovers would keep up to 5 or 6 days. I kept it all in mason jars and just heated up what I needed – you could also freeze it, I would imagine it would reheat just as well if you’re eating it all yourself!