GINGER TURMERIC LENTIL SOUP
This Ginger Turmeric Lentil Soup is a soothing and golden-hued bowl of comfort that combines immune-supporting turmeric and invigorating fresh ginger with protein-packed red lentils. Lightly spiced yet gentle on the stomach, the broth delivers warmth, nourishment and natural anti-inflammatory benefits. Each spoonful brings together earthy lentils, vibrant turmeric and a hint of spring onion for subtle freshness. It’s naturally vegan, gluten-free and easy to digest, making it ideal for a nutritious lunch, light dinner or healing meal when feeling under the weather. The quick-cooked lentils and simple five-ingredient recipe ensure minimal fuss and maximum flavour. Bright, healing and easy to prepare, this soup offers both comfort food satisfaction and wholesome nutrition in every delicious bowl.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One‑Pot Wonders, Simmer
OCCASION/HOLIDAY
Winter, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat/Gluten‑Free, Low Fat, Healthy, Quick & Easy, Organic, Kid Friendly
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Ginger Turmeric Lentil Soup:
- 60 g red lentils
- 1 cup vegetable broth (≈ 240 ml)
- ½ tsp ground turmeric
- 1 tsp grated fresh ginger (≈ 5 g)
- 1 spring onion, sliced
- Pinch of salt and pepper, drizzle of olive oil (Optional)
FULL NUTRITIONAL INFORMATION
- Calories: 226.6 kcal
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Carbohydrate: 40.8 g
- Sugar: 1.7 g
- Sodium: 42.4 mg
- Fibre: 7.3 g
- Protein: 15.3 g
- Calcium: 42.7 mg
- Iron: 5 mg
- Potassium: 495.2 mg
PREPARATION
- Add All The Ingredients: Combine rinsed lentils, vegetable broth, turmeric and grated ginger in a small saucepan.
- Boil It: Bring to a gentle boil over medium heat.
- Simmer It: Reduce heat, cover it and simmer for 15 minutes, stirring occasionally, until lentils are soft.
- Season With Salt And Pepper: Uncover and simmer 2 to 3 minutes to thicken; season with salt and pepper if desired.
- Topping: Ladle into a bowl, top with sliced spring onion and drizzle with olive oil for richness.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
- Rinse Lentils Well: This helps prevent foaming and ensures clarity in soup.
- Grate Ginger Finely: This releases more aroma and flavour into the broth.
- Keep Covered While Simmering: Retains heat and speeds cooking.
- Adjust Thickness: Add extra broth if too thick and simmer it uncovered for a denser texture.
- Garnish Just Before Serving: Spring onion adds fresh crunch and flavour lift.
VARIATIONS
- Add Greens: Stir in spinach or kale during the last 2 minutes for added nutrients.
- Spice It Up: Include a pinch of chilli flakes or a dash of cayenne for heat.
- Creamy Boost: Swirl in a dollop of coconut milk or plain yoghurt for creaminess.
- Serve Over Grains: Spoon over steamed rice or quinoa to increase satiety.
- Herb Swap: Use fresh cilantro or parsley as an alternative garnish.
PREPPING AND STORAGE
- Make‑Ahead: Prepare soup and refrigerate in an airtight container for up to 3 days.
- Reheat Gently: Warm over low heat or microwave, stirring midway.
- Freeze In Portions: Store in freezer-safe containers for up to 2 months; thaw overnight before reheating.
- Store Spring Onion Separately: Keeps it crisp, add when reheating or serving.
- Avoid Freezing Garnishes: Add fresh olive oil or optional toppings just before serving.