Easy to make in one pot, this vegan soup is hearty, filling and loaded with goodness. This lentil and turmeric soup is made with coconut milk for a creamy texture and sweet flavor.
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Time for some goodness in the form of this lentil and turmeric soup. We've been enjoying this bad boy all week, and I'm making another batch this weekend!
This Thai inspired soup is the perfect blend of sweet and savory, made with fresh veggies, coconut milk and some herbs and spices, every spoonful is warming and so tasty.
This soup is great for weekly meal prep for easy to grab lunches, but is easily hearty enough to serve as a main meal. Plus it's loaded with protein and healthy ingredients, so you can definitely feel good about this one!
Be sure to try my Thai chicken and rice soup and Green Lentil Daal too!
How to make Lentil Turmeric Soup
Be sure to scroll down for the full recipe!
- Saute the veggies (photo 1).
- Stir in the lentils and seasonings (photo 2).
- Add in the coconut milk and stock and simmer (photo 3).
- Stir in the fresh cilantro just before serving.
Recipe Variations
This lentil and turmeric sou is pretty delicious as is, but there are a few easy swaps and additions you can make to suit your tastes and dietary needs:
- Fell free to add in more veggies. Mushrooms and carrots would work great!
- I prefer to use full fat coconut or coconut cream in this recipe, but you can use a lite coconut milk if you prefer.
- Make it gluten-free by swapping the soy sauce for tamari.
- I didn't go heavy on the turmeric as it does have quite a strong flavor, but feel free to add more if you love it!
- This is a mild soup, so if you prefer it spicier add a couple more red chilies or some cayenne
Frequently Asked Questions
I used green lentils in this turmeric soup, as I much prefer the texture, but you can use red or brown if you prefer. Red lentils require less cooking time and have a softer texture, but they will still work well.
I'm a big lover of turmeric and it works so well in this soup. It's a natural anti-inflammatory and antioxidant, and it's a great spice to add to your favorite recipes. It has an earthy and slightly bitter flavor, but this is balanced out with the sweet coconut milk.
Be sure to check out my favorite turmeric recipes.
Because this lentil and turmeric soup is Thai inspired, coconut milk works a treat, but you could also use almond or cashew milk if that's all you have, though it will affect the flavor.
Storage & Reheating
This soup is perfect for meal prep and freezer meals. Once cooled, transfer it to an airtight contianer and it will keep well for 4 to 5 days in the fridge. It will keep well frozen for up to 6 months.
Reheat the soup in a pan on the stovetop, or in the microwave for 3 minutes, stirring half way. You may want to add a bit of extra water or stock to the soup when you reheat it to loosen it back up.
Recipe Notes and Tips
- This soup isn't blended, so be sure to chop up your veggies into fairly small pieces so they are easy to eat.
- Cooking time may vary depending on how you like your lentils cook. Check them at around 30 minutes.
- If the liquid in the pot is evaporating too quickly, you can either pop a lid on or add a bit more stock.
More Soup Recipes
- Sausage, Kale and White Bean Soup
- Carrot and Orange Soup
- Creamy Mushroom and Leek Soup
- Roasted Cauliflower and Blue Cheese Soup
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Lentil and Turmeric Soup
Ingredients
- 1 tablespoon oil
- 2 onions finely diced
- 1 red bell pepper finely diced
- 4 garlic cloves minced
- 1 red chili finely chopped
- 1 inch fresh ginger minced
- 1 tablespoon turmeric
- 1 teaspoon ground coriander seeds
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups dried green lentils (190g)
- 2 cans coconut milk or cream (2 x 13.5oz cans / 2 x 400ml cans)
- 4 cups vegetable stock (950ml)
- 1 tablespoon soy sauce
- juice of 1 lime
- ½ cup fresh cilantro finely chopped (8g)
Instructions
- Chop your veggies and get your ingredients ready before making the soup, so everything is ready to hand.
- Heat the oil in a large pot on a medium high heat.
- Add the diced onion and pepper and cook until the onion is translucent.
- Add in the garlic, chili and ginger and cook for a minute til fragrant.
- Add the seasonings to the pot (turmeric, coriander, salt, pepper and paprika) and the lentils. Stir to combine.
- Add in the coconut milk, stock, soy sauce and lime juice and stir to combine.
- Bring the soup to a simmer, and let simmer for around 40 minutes until the lentils are cooked through. I found that 4 cups of stock created the perfect consistency for me, but you can add more during the cooking process if the water is evaporating too quickly.
- Stir in the fresh cilantro and serve.
Notes
- This soup isn't blended, so be sure to chop up your veggies into fairly small pieces so they are easy to eat.
- Cooking time may vary depending on how you like your lentils cook. Check them at around 30 minutes.
- If the liquid in the pot is evaporating too quickly, you can either pop a lid on or add a bit more stock.
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