Description
When you want something warm, filling, and feel-good, this lentil soup is a perfect choice. It’s simple to make, budget-friendly, and packed with plant protein, fiber, and colorful vegetables. Turmeric adds a warm golden tone and gentle earthy flavor, while fresh greens bring brightness at the end. One pot, everyday ingredients, and pure comfort in every spoonful.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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2–3 garlic cloves, minced
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2 carrots, chopped
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1 medium potato, diced (Yukon Gold or similar)
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1 tsp ground turmeric
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½ tsp ground cumin (optional)
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1 cup dried green or brown lentils, rinsed
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1 can (14 oz / 400 g) diced tomatoes
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4 cups vegetable broth (or water)
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2 big handfuls fresh spinach or chopped kale
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Salt and black pepper, to taste
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Lemon wedges, for serving
Instructions
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Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook 5–7 minutes until soft and lightly golden. Add garlic and cook 30–60 seconds. -
Add vegetables & spices
Stir in carrots and potato. Sprinkle turmeric and cumin over the vegetables and cook 1–2 minutes, stirring, to bring out the spice flavor. -
Add lentils & liquids
Add lentils, diced tomatoes with juices, and broth. Stir well and bring to a boil. -
Simmer
Reduce heat to low, cover loosely, and simmer about 25 minutes, until lentils and potatoes are tender. -
Finish with greens
Turn off heat and stir in spinach or kale. Let wilt in the hot soup for 2–3 minutes. -
Season & serve
Add salt and black pepper to taste. Serve hot with a squeeze of fresh lemon juice.
Notes
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Rinse lentils well and check for small debris before cooking.
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Cooking spices briefly in oil helps them taste richer and smoother.
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Add black pepper with turmeric — they pair well in flavor.
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If soup gets too thick, add a splash of hot water or broth.
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A Parmesan rind simmered in the pot adds extra savory depth (remove before serving).