Ready in only 30 minutes, this turmeric ginger red lentil soup is everyone's favorite. This is a healthy and hearty soup recipe that's full of flavor!
My readers probably know by now that I'm a big fan of easy soup recipes, especially ones that are made with lentils. Give me a bowl of Mediterranean green lentil soup, instant pot lentil soup, Moroccan red 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!
Table Of Contents:
About this 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.
This recipe is all about spices and flavors. The combination of garlic, ginger and spices add a lot of flavor to the soup. 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.
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: 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.
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion, garlic and ginger until the onion is translucent and golden.
- Add cumin, turmeric, and paprika and salt to the ingredients you just sautéed. Stir to combine so the spices start releasing their aromas. Next, add in the red lentils and stir for one minute.
- 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.
- 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.
Frequently Asked Questions
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.
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.
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.
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.
How to make this soup in instant pot
It's very easy to make red lentil soup in instant pot:
- Press the sauté function and sauté 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.
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.
More soup recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Turmeric Red Lentil Soup Recipe
Ingredients
- 2 tablespoon Olive Oil
- 2 Onions Diced
- 4 cloves Garlic Minced
- 2 teaspoon Ginger
- 1 ½ teaspoon Turmeric
- 1 teaspoon cumin
- 1 teaspoon Paprika
- 2 cup Red Lentils
- 6-7 cups Water or broth
- 2 teaspoon Salt
Instructions
- Heat the olive oil in a large pot over medium heat.
- Saute onion until translucent. Add in garlic and ginger and give it a nice stir.
- Add in turmeric , cumin and paprika. Saute for two minutes until the spices release their aromas.
- Add in red lentils, stir for a minute.
- Add in the water and turn the heat up so the soup starts simmering. Lower the heat, cover and cook for 25 to 30 minutes until the lentils are fully cooked. Add in salt to taste.
- Serve warm.
Video
Notes
- 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.
- Red lentils absorb a lot of water, if the soup is too thick, add another half a cup of water.
Dannii
The colour of this is amazing. Such a healthy and comforting dish.
Shadi HasanzadeNemati
Thanks! It's perfect for winter!
Ginny McMeans
This is such a healthy take on red lentil soup. It sounds delicious too!
Shadi HasanzadeNemati
Thank you Ginny! It's a very simple recipe, and delicious!
Haley D Williams
What a great way to change up soup! Love your flavors!
Shadi HasanzadeNemati
Thank you Haley!
Suzy | The Mediterranean Dish
love the flavors in this! YUM!
Shadi HasanzadeNemati
Thank you Suzy!
Monica | Nourish & Fete
Such a delicious soup - I have been reading so much about the health benefits of turmeric, and just love trying it in new recipes like this!
Shadi HasanzadeNemati
Thank you Monica! Turmeric is a great addition to savory recipes!
Jenn
That looks delish! Can’t wait to try it. Now my question is, are red lentils easy to find? I can’t remember ever seeing them at the grocery store, not that I ever really looked for them.
Shadi HasanzadeNemati
Hi Jenn! Yes, they're really easy to find. Many super markets have them in the dry beans and peas section. You can also find them in the Middle Eastern or Indian grocery stores.
Rebecca
Is the ginger meant to be put in minced?
unicornsinthekitchen@gmail.com
Hi Rebecca, Yes, it should be minced or grated. You can also use dried ginger powder.
Nicole
Do you soak the lentils beforehand? And if so, is it 1cup dry or 1 cup soaked lentils?
unicornsinthekitchen@gmail.com
Hi Nicole. No these lentils don't need to be soaked because they cook in no time. And it's 1 cup dry lentils 🙂
Julie
I just made this yesterday and I have to say, as a beginning cook, it was so heartening to have it not only be easy but turn out to be so delicious! This will become a recipe I go back to over and over. Thanks!
unicornsinthekitchen@gmail.com
I'm so glad you like it Julie! Enjoy! <3
Kristeb
Looks so good! Have you made it with broth instead of water? How did it turn out if so?
unicornsinthekitchen@gmail.com
Hi! Yeah, I've made it with broth too, in that case I just reduce the amount of salt as broth contains salt already 🙂
Sharon
This looks good but also seems to be a very small recipe. Does it serve two? Any reason I shouldn't double it?
Thanks!
Sharon
unicornsinthekitchen@gmail.com
Hi Sharon! It definitely serves two. But you can of course double it and enjoy the leftovers because it's really delicious!
Johnna
This looks perfect for a cool fall day!
Lane & Holly @ With Two Spoons
This soup is stunning! I would love to try this!
Kristen Chidsey
I absolutely love lentils but have not made red lentil soup before. Time to change that!
Mary @ Fit and Fed
Looks so easy and so good, especially with how fast red lentils cook. But Shadi, when did you move to Boston? I missed that. I was still hoping for another get-together and to see you again.
unicornsinthekitchen@gmail.com
Hey Mary! Thanks! I moved to Boston this month, Kyle got a job at Harvard so it was time for us to start a new chapter! I hope we can get together again soon! We will always visit Seattle!
Mary @ Fit and Fed
Yes I would like that! Looks like you are still enjoying blogging and going full steam, I'm excited to watch your progress!