Anti Inflammatory Red Lentil Soup with Turmeric, Ginger & Cumin
This deeply golden, fragrant soup is the kind of bowl that genuinely makes you feel good from the inside out. Red lentils break down into a thick, velvety base while turmeric, cumin, coriander, and fresh ginger layer in warmth and complexity that goes way beyond basic weeknight fare. The combination of these spices isn't just for flavor — each one has a long history of use in wellness-focused cooking, and together they make every spoonful feel intentional. Carrots, celery, diced tomatoes, and a generous handful of baby spinach round out the vegetables, so you're getting serious nutrition without any effort to engineer it. A bright hit of fresh lemon juice at the end lifts everything and keeps the soup from feeling heavy despite how satisfying it is. Extra virgin olive oil does the heavy lifting as the cooking fat, keeping the ingredient list clean and free of anything processed or inflammatory. This recipe makes six servings, so it's perfect for meal prep — it reheats beautifully and honestly tastes even better the next day.
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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 can (14.5 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 6 cups low-sodium vegetable broth
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 3 cups baby spinach, loosely packed
- 2 tbsp fresh lemon juice
- salt and pepper to taste
For serving
- 2 tbsp fresh parsley or 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, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 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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