Anti Inflammatory Cilantro-Lime Lentil Vegetable Soup with Turmeric & Ginger
This soup is the kind of bowl that genuinely makes you feel good from the inside out — deeply savory, a little bright from fresh lime, and loaded with vegetables that pull serious weight on flavor. Turmeric and freshly grated ginger are the backbone of the spice blend here, and both are well-established staples in anti-inflammatory cooking, so every spoonful is doing real work. Red lentils break down into the broth as they simmer, giving the soup a naturally thick, hearty body without any cream or thickeners. The combination of carrots, celery, red bell pepper, and baby spinach means you're getting a wide range of colorful produce in a single pot, which is exactly the kind of variety this style of eating is built around. A generous finish of fresh cilantro and squeezed lime juice lifts everything at the end, keeping the flavors bright rather than heavy. It makes six servings, so it's a smart choice for meal prep — the flavors only deepen as it sits in the fridge overnight.
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 ½ cups red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium vegetable broth
- 2 cups baby spinach, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
- 1 tsp salt, plus more to taste
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
- 2
Add the red bell pepper, garlic, and ginger and cook, stirring frequently, until fragrant and the garlic is just golden at the edges, about 2 minutes. Watch closely so the garlic does not burn.
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