Vegetarian Red Lentil Soup with Coconut & Turmeric

Total time50 min

Prep time15 min

Cook time35 min

Vegetarian Red Lentil Soup with Coconut & Turmeric

This vibrant, cozy soup builds deep flavor from a base of sautéed onion, garlic, and ginger, bloomed with turmeric, cumin, coriander, and a touch of cayenne for warmth. Red lentils simmer down into a thick, velvety texture, while full-fat coconut milk and diced tomatoes round out the broth with richness and tang. A big handful of baby spinach wilts in at the end, and a finishing squeeze of lemon juice brightens every spoonful. Top it with fresh cilantro and extra lemon wedges for a bowl that feels bright, warming, and completely satisfying. It's an easy weeknight staple that fits beautifully into a vegetarian kitchen, no fuss required. Serve it with crusty bread or a scoop of rice and you've got a complete, nourishing meal.

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Ingredients

4 servings

2 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 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
1 ½ cups red lentils, rinsed
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp fresh lemon juice
2 cups baby spinach, loosely packed

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lemon 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 and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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