This Vegan Lemon Lentil Soup with Turmeric is a warm hug in a bowl! Full of healthy lentils, zesty lemon, and bright turmeric, it’s nourishing and packed with flavor.
Sometimes, I find myself sipping this soup straight from the pot—no shame in that! It’s quick and easy to make, perfect for cozy nights or lunch. Enjoy with some crusty bread!
Key Ingredients & Substitutions
Lentils: Yellow or red lentils are perfect for this soup. They cook quickly and provide a soft texture. If you can’t find them, green lentils can work too, but they take longer to prepare and have a more earthy taste.
Olive Oil: I love using olive oil for sautéing because it adds a nice flavor. You can substitute it with avocado oil or coconut oil if you prefer a different taste or want to keep it oil-free, just use vegetable broth instead.
Onion and Garlic: These are essential for a base flavor. If you need to avoid onions or garlic, try leeks or shallots for a milder taste. Garlic powder is a handy alternative if you’re out of fresh garlic.
Turmeric: This spice gives the soup its lovely color and health benefits. If you don’t have turmeric, you can use curry powder, but adjust the amount since it has additional spices.
Spinach: Fresh spinach adds color and nutrients. If fresh is not available, try kale or frozen spinach. Just make sure to thaw and drain the frozen spinach before adding it to the soup.
How Do I Make Sure the Lentils and Veggies Are Perfectly Cooked?
Cooking lentils and veggies just right ensures your soup is cozy and delicious! Here’s how to get it perfect:
- Rinse your lentils well to remove any debris before cooking. This helps in keeping the soup clean and fresh.
- When adding water or broth, make sure it’s enough to cover the lentils and veggies by at least 1-2 inches.
- Keep a close eye as the soup simmers! Stir it occasionally to prevent the lentils from sticking to the bottom of the pot.
- Test the lentils for doneness; they should be soft but not mushy. This usually takes about 20-25 minutes.
Don’t hesitate to add more liquid if you prefer a thinner soup. Adjusting liquids can help you find your favorite texture! Enjoy creating your warming bowl of soup.
How to Make Vegan Lemon Lentil Soup With Turmeric
Ingredients You’ll Need:
For the Soup:
- 1 cup yellow or red lentils, rinsed
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 medium potato, diced (optional)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander (optional)
- 4 cups vegetable broth or water
- 2 cups fresh spinach leaves
- Juice of 1 lemon (more to taste)
- Salt and black pepper to taste
- Lemon wedges for garnish
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare, followed by 25-30 minutes of cooking time. In total, you’ll spend around 40 minutes from start to finish. Just the right amount of time for a comforting vegan meal!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent. This will create a lovely base for your soup.
2. Add the Aromatics:
Next, toss in the minced garlic, turmeric, cumin, and ground coriander (if using). Stir everything together for 1 minute until you can really smell the spices. This step is essential for adding depth to your soup!
3. Cook the Veggies:
Now it’s time to add the sliced carrots and diced potatoes (if you decided to include them). Cook these for another 3-4 minutes, stirring occasionally, until they start to soften.
4. Add Lentils and Broth:
Pour in the rinsed lentils and your choice of vegetable broth or water. Bring the whole mixture to a gentle boil—this will be the heart of your soup!
5. Simmer to Perfection:
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20-25 minutes. Keep an eye on it, stirring occasionally to prevent the lentils from sticking. You’ll know it’s ready when the lentils and vegetables are tender.
6. Stir in the Spinach:
After everything is cooked, add the fresh spinach leaves and stir until they are just wilted, which will take about 2 minutes. This adds a nice pop of color and nutrients to your soup!
7. Finish with Lemon:
Remove the pot from the heat and stir in the lemon juice, adjusting to your taste. Season with salt and pepper to make it just right!
8. Serve and Enjoy:
Serve your hot soup in bowls, garnished with lemon wedges for an extra zing. If you’re feeling indulgent, pair it with some crusty bread for dipping. Enjoy your warm, vibrant, and comforting vegan lemon lentil soup!
Can I Use Different Lentils for This Soup?
Yes! You can use green lentils if yellow or red aren’t available, but keep in mind that green lentils take longer to cook and have a firmer texture. If you’re using them, just extend the cooking time by about 10-15 minutes.
Is There a Way to Make This Soup Thicker?
Absolutely! If you prefer a thicker soup, you can mash some of the cooked lentils and vegetables with a fork or blend a portion of the soup in a blender back into the pot. This will give it a creamier texture without adding any dairy!
Can I Add Other Vegetables?
Definitely! Feel free to customize the soup with other vegetables like zucchini, bell peppers, or even frozen peas. Just make sure to adjust the cooking time as needed, so everything is tender when served.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much. Enjoy it throughout the week!
