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Fall Soup Recipes: Golden Turmeric Lentil Soup for Cozy Nights

Golden Tumeric Lentil soup
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Golden Turmeric Lentil Soup
Cozy, nourishing, and full of flavor—this golden lentil soup is made with creamy red lentils, coconut milk, and a touch of turmeric for an anti-inflammatory boost. It’s the perfect weeknight comfort meal that’s hearty, wholesome, and naturally gluten-free.

Ingredients

Scale

ngredients

  • 1 tablespoon olive oil or coconut oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • ½ teaspoon ground coriander (optional)

  • 1 cup red lentils, rinsed

  • 4 cups vegetable broth (or chicken broth)

  • 1 cup canned coconut milk (full-fat or light)

  • 1 medium carrot, chopped

  • 1 cup diced butternut squash (optional for extra creaminess)

  • Juice of ½ lemon (to brighten the flavor)

  • Sea salt and black pepper, to taste

  • Fresh cilantro or parsley, for garnish

Instructions

  1. Sauté aromatics:
    In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook another 1–2 minutes until fragrant.

  2. Add spices:
    Stir in turmeric, cumin, and coriander. Let the spices toast for 30 seconds to bring out their flavor.

  3. Add lentils and veggies:
    Add red lentils, carrot, and butternut squash (if using). Stir well to coat everything in the spices.

  4. Simmer:
    Pour in the broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20–25 minutes, or until the lentils and vegetables are tender.

  5. Add coconut milk:
    Stir in coconut milk and let it warm through for another 5 minutes. Adjust seasoning with salt, pepper, and lemon juice.

  6. Blend (optional):
    For a creamy texture, use an immersion blender to partially blend the soup, leaving some lentils and veggies for texture.

  7. Serve:
    Ladle into bowls and top with fresh cilantro or parsley. Add an extra squeeze of lemon for brightness if desired.

Notes

  • Storage: Keeps well in the fridge for up to 4 days or freeze for up to 3 months.

  • Make it heartier: Stir in a handful of spinach or kale at the end for extra greens.

  • Protein boost: Add shredded chicken or chickpeas if you’d like more protein.

  • Texture tip: For a chunkier soup, skip blending and let the lentils break down naturally.

 

 

Find it online: https://monica-living.com/2025/10/31/fall-soup-recipes-golden-turmeric-lentil-soup-for-cozy-nights/