Vegan Cilantro-Lime Lentil Vegetable Soup with Turmeric & Ginger

Total time55 min

Prep time15 min

Cook time40 min

Vegan Cilantro-Lime Lentil Vegetable Soup with Turmeric & Ginger

This bright, warming soup is naturally built for a plant-based table, no reworking required. Red lentils simmer down into a thick, hearty base while carrots, celery, red bell pepper, and onion add sweetness and body to every spoonful. Turmeric, cumin, coriander, and a hit of fresh ginger give the broth a golden, earthy warmth, and a handful of wilted baby spinach adds a fresh, green finish. Finished with a generous squeeze of lime juice and a big handful of chopped cilantro, the flavor turns bright and herby right before serving. It's a one-pot meal that comes together with pantry staples and fresh vegetable broth, making it an easy, satisfying choice to keep in regular rotation on a vegan menu. Serve it with extra lime wedges for squeezing at the table and you've got a comforting bowl that doesn't skimp on flavor.

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Ingredients

6 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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