Vegan Lemon Lentil Soup with Turmeric

Introduction

Light, cozy, and loaded with plant-based goodness, this Vegan Lemon Lentil Soup with Turmeric is a bowl of pure sunshine. Featuring protein-rich lentils, warming spices, and a splash of bright citrus, it’s both comforting and detoxifying — perfect for chilly evenings, meal prep, or post-holiday resets.

One spoonful and you’ll see why this golden-hued soup is a favorite in wellness kitchens everywhere.

Ingredients

1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp ground coriander (optional)
1 cup dried red lentils (rinsed)
5 cups vegetable broth
Juice of 1–2 lemons (to taste)
Salt and black pepper, to taste
2 tbsp chopped fresh parsley or cilantro (for garnish)
Optional: 1 bay leaf or 1 tsp grated ginger for added flavor

Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Instructions

Step 1: Sauté the Base

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook 1 minute more.

Step 2: Add Spices & Lentils

Stir in turmeric, cumin, coriander (if using), and red lentils. Cook for 1–2 minutes to bloom the spices.

Step 3: Simmer

Pour in the broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 20–25 minutes, until the lentils are soft and breaking apart.

Step 4: Finish with Lemon

Stir in lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Add more lemon for extra brightness.

Step 5: Blend (Optional)

For a smoother texture, blend half the soup using an immersion blender, or leave it chunky for a rustic finish.

Step 6: Garnish & Serve

Serve hot with fresh herbs, a drizzle of olive oil, or crusty bread on the side.

Nutrition (per serving – serves 4)

Calories: ~240
Protein: 14g
Carbs: 30g
Fat: 7g
Fiber: 9g
Sugar: 4g
Sodium: ~650mg

Packed with fiber, plant-based protein, and anti-inflammatory turmeric — this soup is as nourishing as it is satisfying.

Tips for Success

Use red lentils: They cook faster and break down nicely for a creamy texture.
Don’t skip the lemon: It balances the earthy lentils and spices beautifully.
Add greens: Stir in spinach or kale at the end for extra nutrients.
Boost flavor: Try a pinch of chili flakes or smoked paprika if you like a little heat.

Variations

Coconut twist: Add 1/2 cup coconut milk at the end for creaminess.
Middle Eastern flair: Use za’atar or sumac as a seasoning garnish.
More veggies: Add diced zucchini or bell pepper during the sauté stage.

Storage & Make-Ahead

Refrigerate: Keeps well for up to 5 days in an airtight container.
Freeze: Store in freezer-safe containers for up to 3 months.
Reheat: Warm gently on the stovetop, adding a splash of broth or water if needed.

Conclusion

This Vegan Lemon Lentil Soup with Turmeric is the ultimate balance of cozy and clean. It’s an easy one-pot meal that satisfies your soul and supports your immune system — ideal for batch cooking or brightening up your weekly menu.