Lemon Turmeric Lentil Soup
Looking for a filling soup recipe?
Lentil soup is one of those cozy, feel-good meals that’s perfect for any night of the week. It’s hearty, comforting, and packed with texture and flavor. I used red lentils in this version — they break down beautifully as they cook, creating a creamy, stew-like base that’s both rich and satisfying.
This soup is layered with vibrant ingredients like earthy turmeric, tender kale, and a bright splash of fresh lemon juice that brings everything to life. It’s filling on its own, but I also love serving it with a slice of crusty toast or a simple side salad for a more complete meal.
Ingredients in Lemon Turmeric Lentil Soup
What I love most about soup recipes, is that they are totally customizable to your liking. You can’t really go wrong with adding your favorite ingredients into a bowl. For this recipe, I stuck with simple ingredients that are nourishing for the body and the gut.
- Turmeric: Adds a warm, earthy flavor and a beautiful golden color to the soup. I like pairing it with a little black pepper to round out the flavor.
- Ginger: Fresh ginger brings a subtle heat and brightness that gives the soup a cozy, comforting kick.
- Garlic: We’re a big garlic family over here — I almost always double (or triple) what’s “recommended”! Garlic adds a deep, savory flavor that makes the soup even more delicious.
- Dried Herbs: A mix of oregano, dill, ginger, salt, and pepper adds layers of savory, herby flavor to every bite.
- Red Lentils: Red lentils cook down beautifully into a creamy, hearty texture that’s perfect for soup. You can easily swap in green or brown lentils if that’s what you have on hand.
- Bone Broth and Vegetable Broth: I like using a mix of bone broth and vegetable broth to create a rich, flavorful base. If you want to keep the soup plant-based, you can stick with just vegetable broth.
Why I use bone Broth
I love using bone broth in my recipes because it adds a rich, savory flavor that you just don’t get from water or regular broth. It gives soups, stews, and sauces a deeper, more comforting taste that makes every bite feel extra cozy.
For this recipe, I used chicken bone broth, but you can easily swap it out for regular vegetable broth or chicken broth if you prefer. Use whatever you have on hand — both will work beautifully!
More healthy soup recipes to try:
If you give this Lemon Turmeric Lentil Soup a try, I’d love to hear what you think! Leave a comment or review below to let me know how it turned out—or if you tried any fun flavor twists.
And if you share it on Instagram, Pinterest, or TikTok, don’t forget to tag me! I try my absolute best to respond to everyone, and seeing your creations always makes my day.
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Lemon Turmeric Lentil Soup
Ingredients
- 2 Tbsp EVOO
- 1 cup yellow onion (diced)
- 2 cups carrots (sliced)
- 1-2 Tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ginger powder
- 1 tsp dried oregano
- 1 tsp dried dill
- 1 tsp turmeric
- 2 cups red lentils
- 4 cups bone broth
- 4 cups vegetable broth (low sodium)
- 2 large handfuls of kale (about 2 cups)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh dill
- salt and pepper to taste
Instructions
- In a large dutch oven or pot, heat evoo and add in carrots and yellow onion. Let simmer for 5 minutes, stirring occasionally.
- Add in the minced garlic next and season with salt and pepper. Let simmer for 2 additional minutes, stirring occasionally.
- Next, add in the ginger powder, dried oregano, dried dill and turmeric. Mix once more.
- Add in the red lentils, bone broth and vegetable broth and mix until well incorporated. Bring to a boil, lower heat, cover and let simmer for 30-35 minutes.
- When ready, remove lid and add in the kale and lemon juice. Turn off heat and season with more salt and pepper to taste.
- Lastly, add in the fresh dill, serve and enjoy!
Lemon Turmeric Lentil Soup
Ingredients
- 2 Tbsp EVOO
- 1 cup yellow onion (diced)
- 2 cups carrots (sliced)
- 1-2 Tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ginger powder
- 1 tsp dried oregano
- 1 tsp dried dill
- 1 tsp turmeric
- 2 cups red lentils
- 4 cups bone broth
- 4 cups vegetable broth (low sodium)
- 2 large handfuls of kale (about 2 cups)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh dill
- salt and pepper to taste
Instructions
- In a large dutch oven or pot, heat evoo and add in carrots and yellow onion. Let simmer for 5 minutes, stirring occasionally.
- Add in the minced garlic next and season with salt and pepper. Let simmer for 2 additional minutes, stirring occasionally.
- Next, add in the ginger powder, dried oregano, dried dill and turmeric. Mix once more.
- Add in the red lentils, bone broth and vegetable broth and mix until well incorporated. Bring to a boil, lower heat, cover and let simmer for 30-35 minutes.
- When ready, remove lid and add in the kale and lemon juice. Turn off heat and season with more salt and pepper to taste.
- Lastly, add in the fresh dill, serve and enjoy!
