As the leaves start to change and a chill sneaks into the air, there’s nothing quite like a steaming bowl of soup to warm the soul. I first discovered this Golden Turmeric Lentil Soup when I needed a dish that was both comforting and nourishing on a busy day. The vibrant golden hue of turmeric blends seamlessly with sweet potatoes and tender red lentils, creating a visual feast that’s as inviting as it is flavorful.
Imagine it simmering on your stovetop, filling the kitchen with an irresistible aroma of spices that beckons everyone to gather around the table. This dish is a quick and easy choice, perfect for those evenings when time is short but you still crave something homemade and wholesome. Plus, with its versatile cooking methods—from the Instant Pot to the slow cooker—preparing this silky, anti-inflammatory delight has never been simpler. Whether you’re seeking comfort food or a nourishing meal, this soup is your go-to dish for healthy eating without compromising on taste.
Why You’ll Love This Golden Turmeric Lentil Soup
Warmth of Flavor: With its rich blend of spices and creamy coconut milk, this soup envelops you in comforting flavors that are both satisfying and nourishing.
Quick and Easy: In just 15 minutes, you can enjoy a wholesome homemade meal, making it a lifesaver for busy weeknights.
Versatile Cooking Options: Whether you choose the Instant Pot, stove, or slow cooker, this recipe adapts perfectly to your kitchen style.
Nutrient-Rich Ingredients: Packed with red lentils, sweet potatoes, and kale, it’s a delicious way to boost your intake of anti-inflammatory foods.
Crowd-Pleasing Meal: Perfect for family gatherings or meal prep, this soup is a hit with both kids and adults alike, bringing everyone back for seconds!
Make sure to check out our other nourishing soups if you want more cozy options to warm up your evenings!
Golden Turmeric Lentil Soup Ingredients
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For the Base
• Butter, Ghee, or Coconut Oil – Adds richness and flavor; substitute with olive oil for a dairy-free option.
• Yellow Onion (1/2, chopped) – Base flavor for the soup; use shallots for a milder taste.
• Garlic (2 cloves, minced) – Enhances aroma and flavor; adjust quantity to taste. -
Spices and Aromatics
• Curry Powder (1 tbsp) – Provides warmth and spice; use your preferred blend or adjust for heat.
• Turmeric Powder (1 tsp) – Adds vibrant color and health benefits; fresh turmeric can offer more flavor.
• Fresh Ginger (1-inch knob, grated) – Contributes warmth and zest; ground ginger is an alternative but less potent. -
Main Ingredients
• Red Lentils (1 and 1/4 cups) – Main protein source, cooks quickly; can substitute with green lentils (note longer cooking time).
• Sweet Potatoes (2, peeled and chopped) – Adds natural sweetness and creaminess; substitute with carrots or butternut squash.
• Carrots (2 large, sliced) – Adds sweetness and texture; any root vegetable can work in place.
• Good Quality Broth (5 cups) – Base liquid for the soup; homemade or store-bought veggie or bone broth can be used. -
For Creaminess and Nutrients
• Coconut Milk (1 cup, full fat) – Adds creaminess; almond or oat milk can be used for a lighter version.
• Kale (3 cups, chopped) – Nutrient-rich greens; substitute with spinach or Swiss chard. -
To Finish
• Black Pepper (1/8 tsp) – Enhances flavor; freshly ground is best for aroma.
• Lemon Juice (from 1/2 lemon) – Brightens flavor; lime juice can work as a substitute.
• Fresh Cilantro (1/4 cup, chopped) – Garnish that adds freshness; parsley can be used instead.
This Golden Turmeric Lentil Soup may become your new go-to for comforting meals that nourish both body and soul!
How to Make Golden Turmeric Lentil Soup
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Sauté Onions: In your Instant Pot, select the SAUTE setting. Melt your choice of fat, then add chopped onions. Cook until they’re translucent, about 4-5 minutes.
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Add Aromatics: Stir in minced garlic, curry powder, and turmeric. Cook for 30 seconds to release those beautiful aromas.
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Mix in Ingredients: Add grated ginger, red lentils, sweet potatoes, sliced carrots, and broth. Lock the lid in place, set to HIGH pressure for 5 minutes, then quick-release the steam.
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Stir in Coconut Milk: Switch back to the SAUTE setting. Gently stir in full-fat coconut milk, chopped kale, and freshly ground black pepper. Cook until the kale wilts, around 3-5 minutes.
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Finish with Zing: Squeeze in the juice of half a lemon and sprinkle chopped cilantro on top. Give it a final stir and marvel at the vibrant color.
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For Stovetop Variation: In a pot, melt your chosen fat and follow steps 1-5, cooking everything on medium heat. Simmer covered for about 20 minutes until lentils and veggies are tender.
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For Slow Cooker Variation: Sauté the onions and spices on the stove as per step 1. Transfer everything, including broth and chopped veggies, to a slow cooker. Cook on LOW for 5-6 hours, then incorporate the coconut milk, kale, and pepper before serving.
Optional: Top with additional cilantro for a fresh burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Golden Turmeric Lentil Soup?
As the comforting aroma of soup fills your kitchen, consider these delightful pairings to create a full, satisfying meal.
- Crusty Bread: Perfect for dipping, a warm, freshly baked loaf offers texture and serves to soak up the creamy goodness of the soup.
- Fresh Side Salad: A crisp salad featuring mixed greens, cherry tomatoes, and a tangy vinaigrette adds lightness and a burst of freshness alongside the rich soup.
- Roasted Vegetables: The caramelized sweetness of roasted carrots, Brussels sprouts, or sweet potatoes enhances the earthy flavors already present in the soup.
- Spiced Chickpeas: A sprinkle of crispy, spiced chickpeas on top brings crunch and complements the creamy lentils with a delicious protein boost.
For drinks, consider serving a Chai Latte: The warming spices in chai mirror those in the soup while providing a cozy beverage option.
Lastly, a light dessert like Coconut Macaroons: These sweet bites echo the coconut richness in the soup, rounding out your meal with a delightful finish.
Variations & Substitutions for Golden Turmeric Lentil Soup
Feel free to explore these tasty twists and substitutions that can transform your soup experience into something uniquely yours!
- Dairy-Free: Replace butter or ghee with olive oil or avocado oil for a lighter, plant-based fat.
- Spice it Up: Add a pinch of cayenne pepper for a spicy kick that elevates your soup’s warmth.
- Veggie Boost: Incorporate additional chopped veggies like zucchini or bell peppers to enhance the soup’s nutrition and color.
- Protein-Packed: Toss in white beans or chickpeas for an extra boost of protein and creaminess.
- Nutty Flavor: Stir in a tablespoon of tahini for a subtle nutty flavor that pairs beautifully with the spices.
- Herb Swaps: Fresh mint or dill can be introduced as a garnish instead of cilantro for a refreshing twist.
- Flavorful Broth: Use chicken broth instead of vegetable broth for a rich, meaty flavor if not strictly vegetarian.
- Whole Grains: Include cooked quinoa or brown rice for added texture and to make this soup even more filling.
Let your kitchen creativity run wild while enjoying this comforting dish!
How to Store and Freeze Golden Turmeric Lentil Soup
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat, stirring occasionally, until warmed through.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Allow it to cool completely before sealing. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth or water to restore creaminess if needed. Enjoy this comforting soup just as deliciously as the first time!
- Avoid Refreezing: If you’ve already reheated the soup, don’t refreeze to maintain quality and safety.
Make Ahead Options
These Golden Turmeric Lentil Soup options are perfect for meal prep enthusiasts looking to simplify their busy weeknights! You can chop your vegetables, rinse the red lentils, and blend the spices up to 24 hours in advance, storing them in airtight containers in the refrigerator. Additionally, you can prepare the entire soup base and refrigerate it for up to 3 days. When you’re ready to enjoy it, simply reheat the soup on the stove or in the microwave, then stir in the coconut milk, kale, and seasonings just before serving to ensure it remains fresh and flavorful. This method saves time while delivering delightful homemade comfort every time!
Expert Tips for Golden Turmeric Lentil Soup
- Sauté First: Don’t skip the step of sautéing onions and spices; it deepens the flavor and enhances the aromatic qualities of the soup.
- Rinse Lentils: Always rinse your red lentils before cooking to remove any debris or dust, ensuring a clean and creamy result.
- Watch the Timing: If using green lentils, remember to adjust your cooking time as they take longer to soften compared to red lentils.
- Thickening Trick: For a thicker soup, mash some sweet potatoes and lentils at the end of cooking, giving a delightful texture.
- Tweak Spices: Feel free to adjust the levels of curry and turmeric to suit your taste; these spices are key to the warmth and flavor of the Golden Turmeric Lentil Soup.
Golden Turmeric Lentil Soup Recipe FAQs
What kind of lentils should I use for Golden Turmeric Lentil Soup?
You should use red lentils for this recipe as they cook quickly and create a lovely creamy texture when prepared. If you prefer a different flavor or texture, you can substitute them with green lentils; just be aware that they will take longer to cook, usually about 30-35 minutes on the stovetop.
How should I store Golden Turmeric Lentil Soup leftovers?
Store your leftover soup in an airtight container in the fridge for up to 3 days. Simply reheat it on the stovetop over low heat, stirring occasionally until it’s warmed thoroughly. For the best taste, I recommend consuming it within this timeframe!
Can I freeze Golden Turmeric Lentil Soup?
Absolutely! You can freeze it in freezer-safe containers for up to 3 months. Just make sure to let the soup cool completely before sealing and freezing. When you’re ready to enjoy it, thaw the container in the fridge overnight and reheat it on the stovetop, adding a splash of broth or water to restore its creamy texture.
What if my soup turns out too thick?
If your Golden Turmeric Lentil Soup is thicker than you’d like, don’t fret! Just add a bit of broth or water while reheating to achieve your desired consistency. Stir well and let it warm until it’s just perfect for your liking.
Are there any dietary considerations for this soup?
While this recipe is naturally gluten-free and can be made dairy-free with olive oil and almond milk, if you have allergies, always check the labels on your ingredients. Additionally, if you’re preparing this for pets, avoid adding coconut milk or any other ingredients like garlic, which can be harmful to their health.
How do I know when my sweet potatoes are ripe for the soup?
Look for firm sweet potatoes without dark spots or wrinkles. They should have a vibrant skin color; any signs of soft spots or extensive dark marks indicate they’re past their prime. If you notice any sprouting, it’s best to discard them.
Golden Turmeric Lentil Soup: Cozy Comfort in Minutes
Ingredients
Equipment
Method
- In your Instant Pot, select the SAUTE setting. Melt your choice of fat, then add chopped onions. Cook until they're translucent, about 4-5 minutes.
- Stir in minced garlic, curry powder, and turmeric. Cook for 30 seconds to release those beautiful aromas.
- Add grated ginger, red lentils, sweet potatoes, sliced carrots, and broth. Lock the lid in place, set to HIGH pressure for 5 minutes, then quick-release the steam.
- Switch back to the SAUTE setting. Gently stir in full-fat coconut milk, chopped kale, and freshly ground black pepper. Cook until the kale wilts, around 3-5 minutes.
- Squeeze in the juice of half a lemon and sprinkle chopped cilantro on top. Give it a final stir and marvel at the vibrant color.
- In a pot, melt your chosen fat and follow steps 1-5, cooking everything on medium heat. Simmer covered for about 20 minutes until lentils and veggies are tender.
- Sauté the onions and spices on the stove as per step 1. Transfer everything, including broth and chopped veggies, to a slow cooker. Cook on LOW for 5-6 hours, then incorporate the coconut milk, kale, and pepper before serving.