Vegetarian Red Lentil Soup with Turmeric, Ginger & Cumin

Total time55 min

Prep time15 min

Cook time40 min

Vegetarian Red Lentil Soup with Turmeric, Ginger & Cumin

This vibrant, golden soup is built entirely from vegetable broth, red lentils, and a generous blend of warming spices — turmeric, cumin, coriander, and smoked paprika layer into something deeply savory without any meat in sight. Onion, carrots, and celery form a soft, aromatic base, while garlic and fresh ginger add real brightness to every spoonful. The lentils break down as they simmer, turning the whole pot thick and almost porridge-like, and a handful of baby spinach stirred in at the end brings fresh color and a little bite. A squeeze of lemon juice right before serving lifts the whole bowl, cutting through the richness of the spices. It's a cozy, one-pot meal that fits naturally into a vegetarian kitchen, and it comes together with mostly pantry staples you likely already have on hand.

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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 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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