Turmeric Ginger Red Lentil Soup Recipe

Here is an easy red lentil soup recipe flavored with turmeric and ginger. This creamy soup is flavorful and satisfying any time of the year!

My readers probably know by now that I'm a big fan of easy soup recipes. Give me a bowl of Mediterranean green lentil soup, instant pot lentil soup or Turkish red lentil soup and I'm happy! This red lentil soup recipe is another staple in our home. It's full of aromatic and tasty spices!

A delicious red lentil soup recipe

Nothing beats a delicious creamy lentil soup when you're craving comfort food. It's easy and can be ready in only 30 minutes.

What's special about this recipe?

This red lentil soup recipe is all about spices and flavors. In this recipe, I use garlic, fresh ginger, turmeric and paprika which are all aromatic and very flavorful. Red lentils don't have much flavor on their own, but they have an amazing creamy texture once cooked that nicely complements the warm flavors. You could even say that this is comfort food, Mediterranean style!

Let's talk for a moment about turmeric. It's one of the spices I simply cannot live without. When I first moved to the US, I noticed that turmeric isn't nearly as common as in Iran, where you can find turmeric in every single household. I think the Persian obsession with turmeric speaks to the many similarities between Indian and Iranian cuisine.

Ingredients 

To make this delicious red lentil soup, you need the following ingredients:

Olive oil

I love using extra virgin olive oil for cooking. The fruitiness and earthiness of a good quality olive oil enhances the flavor of simple ingredients. 

Onion, garlic and ginger

Every delicious dish starts with sauteing onion and garlic in some olive oil. Don't be shy when it comes to using garlic: the more the merrier! As for ginger, you can use freshly grated ginger or ginger powder. 

Pro tip: Keep some ginger in the freezer and simply grate it when you need it for a recipe. 

Red lentils

Red lentils come with many benefits. They lower cholesterol and help with digestion. You can find red lentils at almost any supermarket. They are small, and when cooked, they fall apart and become very creamy. Not only they're great for soup, but you can also make other dishes such as vegan lentil meatballs using red lentils. 

Spices

Ginger, cumin, turmeric, paprika and salt are the spices used in this recipe. If you like spicy soups, you can add a bit of cayenne pepper. 

What is the difference between red lentils and green lentils?

Red lentils turn yellow when they're cooked and they get very very soft whereas green lentils hold their shape and stay green/light brown once they're cooked.

Preparing the soup

Step 1: Saute onion, garlic and ginger

Heat olive oil in a pot over medium heat. Saute onion, garlic and ginger until the onion is translucent and golden. 

Step 2: Add spices and red lentils

Add cumin, turmeric, and paprika and salt to the ingredients you just sauteed. Stir to combine so the spices start releasing their aromas. Next, add in the red lentils and stir for one minute.

Cook

Add in the water or vegetable stock and bring the soup to a simmer. Cover and cook for about 25 to 30 minutes until the lentils are creamy and fully cooked.

One final touch

Right before serving this red lentil soup, add a squeeze of lemon juice and give it a nice stir. Lemon juice gives this soup some brightness and fresh flavor. 

Do I need to blend this soup?

I didn't blend this turmeric ginger lentil soup after cooking but you can of course blend it with an immersion blender (or, for that matter, in a standard blender) if you want an even smoother soup.

How to make this soup in instant pot

It's very easy to make red lentil soup in instant pot:

• Press the saute function and saute onion, garlic and ginger until translucent.
• Add in spices and stir well to combine.
• Stir in lentils and add 4-5 cups of water to the pot.
• Lock the lid and press pressure cook and set the valve to seal and set the timer for 10 minutes.
• Once the cooking time ends, turn the valve to venting and do a quick release and serve.

Storing and freezing

You can make a big batch of this soup and refrigerate it in an airtight container for up to 4 days. To reheat, transfer the soup to a sauce pan, add ⅓ cup water and simmer over medium low heat, stirring occasionally. 

This soup also freezes very well. Store the soup in a freezer safe container and freeze for up to 3 months. To serve, simply transfer the frozen soup to a sauce pan or a pot and add ½ to 1 cup water. Simmer over medium low until the soup is completely heated through. 

Notes and tips

• A small amount of turmeric goes a long way so you want to make sure you don't overuse it - otherwise the dish will be overpowering.
• For a creamier texture, blend the soup in a blender on high for 3 minutes.
• If fresh ginger is not available, you can use 1 teaspoon ginger powder.
• If you like this red lentil soup to be spicy, add ½ teaspoon cayenne pepper to the soup at the end.
• Red lentils absorb a lot of water; if the soups starts to be very thick, add in half a cup of water at a time.
• You can also make this delicious red lentil soup with vegetable broth.