Anti Inflammatory Turmeric-Ginger Lentil Vegetable Soup

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Turmeric-Ginger Lentil Vegetable Soup

This soup is the kind of bowl that genuinely makes you feel good from the inside out — deeply savory, warmly spiced, and packed with ingredients that pull serious weight. Fresh ginger and ground turmeric are bloomed right in the pot with cumin, coriander, and a touch of cayenne, building a fragrant base that smells incredible before anything else even goes in. Red lentils break down into a silky, thick broth while sweet potato cubes turn buttery and tender, giving every spoonful real body and a gentle natural sweetness. Baby spinach gets stirred in at the end and wilts into the soup beautifully, and a hit of fresh lemon juice right before serving brightens the whole thing up. Every single ingredient here — olive oil, vegetables, legumes, warming spices — is the kind of whole-food, minimally processed staple that supports a low-inflammation approach to eating without any compromise on flavor. It makes six generous servings, so it's a smart Sunday cook that sets you up for the week ahead.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 tsp ground turmeric
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
6 cups low-sodium vegetable broth
3 cups baby spinach, loosely packed
2 tbsp fresh lemon juice
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

fresh cilantro, roughly chopped (optional)
lemon wedges (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 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!