Looking for a flexible soup recipe to use up some of your pantry staples and root vegetables? Check out my turmeric lentil soup recipe. I developed this recipe over the years and it's a great way to add anti-inflammatory turmeric to your diet.
Turmeric Lentil Soup Recipe
Turmeric has long been used in East Asian and Middle Eastern cooking and recipes, often with spicier curry seasonings.
I adapted this recipe from an Italian-style soup to include turmeric and a wider variety of vegetables and herbs, like fresh basil.
As my daughters love black beans, I'll sometimes substitute in two cups of beans instead of lentils.
It's the perfect recipe to help you get through a freezer or pantry challenge when you're trying to use up odds and ends of dried goods and frozen vegetables. Serve it with a slice of jalapeno cheddar bread and you'll have a hearty meal.
Looking for another delicious and inexpensive dish? Try this vegetarian Indian-style Mac & cheese recipe!
As we work hard to secure our food supply, we're also stocking our pantry with dried beans, rice, and lentils.
So I'm always on the lookout for new versions of a good lentil turmeric soup recipe. (And if you prefer a more basic version, try my Homemade Vegetable Soup Recipe.)
So rummage through your fridge and add in leftover veggies, rice, pasta, or even add bits of chicken or beef if you have it.
My husband likes to add a few dashes of hot sauce to his, and I like a few tablespoons of shredded old cheddar cheese on mine. And one of my sons likes a dollop of sour cream and green onions on his.
- 1 chopped red or white onion
- 1 cup chopped celery or broccoli
- 1 cup chopped carrot
- ½ cup diced green pepper
- ½ cup diced red pepper
- ½ cup diced potato or sweet potato
- 2 tbsps olive oil
- 3 cloves crushed garlic
- 1 tablespoon turmeric
- 2 teaspoon oregano
- 5 leaves fresh basil OR 2 teaspoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon pepper
- 3 bay leaves
- 2 cartons organic vegetable, chicken, or beef broth or 4 cups homemade broth
- 2 cups water
- 1 cup dried green, brown or red lentils
- 2 cans diced tomatoes or 4 cups diced fresh tomatoes
- 1 tablespoon honey
- Saute onion, garlic, peppers, celery, and carrots in olive oil for 5 minutes.
- Add all remaining ingredients.
- Simmer on low heat for at least 1 ½ hours.
This soup freezes very well, and is even more flavorful the next day. Use any combination of vegetables you have on hand. We've made this with corn, broccoli, and mushrooms as well. Also added leftover pasta, rice or barley.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 150Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 306mgCarbohydrates 21gFiber 5gSugar 8gProtein 8g