This Vegan Lemon Lentil Soup with Turmeric is the definition of comfort and wellness in a bowl. With hearty red lentils, antioxidant-rich turmeric, and a zing of fresh lemon, this soup delivers nourishing warmth and incredible depth of flavor. It’s perfect for meal prep, cozy dinners, or a healing remedy when you need a nutritious reset.
Don’t miss our Moroccan Sweet Potato Soup with Chickpeas if you’re looking for other warming, plant-based bowls.
Ingredients
Here’s what you’ll need to bring this soup to life:
- 1–2 tablespoons olive oil (or avocado oil)
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1½ cups red lentils
- 2 bay leaves
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- Juice from 1 lemon (about 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale to stir in at the end
- Fresh parsley or cilantro for topping
How to Make Vegan Lemon Lentil Soup with Turmeric
1. Sauté the Veggies
In a large pot or Dutch oven, heat your oil over medium heat. Add onions, carrots, and celery. Cook for about 4–5 minutes until softened. Add minced garlic and cook for one more minute until fragrant.
2. Simmer the Soup
Pour in the vegetable broth. Stir in the red lentils, turmeric, cumin, and bay leaves. Increase heat and bring it to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes until lentils are soft.
3. Blend for Creaminess
Add lemon juice, zest, salt, and pepper. For a creamy texture, transfer about 2 cups of soup to a blender and purée until smooth. Return it to the pot and stir. Or, use an immersion blender right in the pot to partially blend.
4. Add Greens (Optional)
Stir in spinach or kale and let it wilt for a couple of minutes. Taste and adjust seasoning.
Serving Suggestions
Pair your lemon lentil soup with:
- A fresh kale salad
- Crusty bread or grilled cheese
- A protein-rich grain like quinoa on the side
Looking for inspiration? Try this Lemon Poppy Seed Pudding Cake for a sweet-tart pairing.
Storage Tips
To Refrigerate:
Let leftovers cool. Store in an airtight container in the fridge for up to 5 days.
To Freeze:
Store in freezer-safe bags or containers. Freeze flat for easy storage, and keep for up to 6 months.
To Reheat:
Warm in a pot over medium heat, or microwave individual portions.
Modifications & Variations
- Add greens like kale or baby spinach for added nutrition.
- Use different lentils – green or brown lentils will work too (just adjust cooking time).
- Lower sodium by using low-sodium broth and reducing salt.
- Make it in a slow cooker – sauté veggies first, then combine all ingredients and cook on LOW for 6–8 hours.
Discover great ideas like our Grated Beet Carrot Salad for a colorful side.
Nutrition Facts (Per Bowl)
| Nutrient | Amount |
|---|---|
| Calories | 138 kcal |
| Carbohydrates | 64.6g |
| Protein | 18.8g |
| Fat | 9.1g |
| Fiber | 10.8g |
| Vitamin C | 32.8mg |
| Sodium | 1206mg |
Frequently Asked Questions (FAQ)
Can you freeze this soup?
Yes! This soup freezes beautifully for up to 6 months.
Do red lentils need to be soaked?
Nope. Red lentils cook quickly without soaking.
Can I use canned lentils?
Yes, though dried lentils offer better texture. Use 2 cans of rinsed lentils, adjust simmer time.
What flavors go well with lentils?
Bright flavors like lemon, earthy herbs like cumin and turmeric, and hearty vegetables work perfectly.
Can you make it in a slow cooker?
Yes. Sauté aromatics first, then cook on LOW for 6–8 hours.
Is this recipe good for meal prep?
Absolutely. It stores well and tastes even better the next day.
Don’t miss our Cajun Chicken Sloppy Joes if you want a spicier alternative meal.
Conclusion
This Vegan Lemon Lentil Soup with Turmeric is more than a cozy meal—it’s a bright, protein-rich comfort dish that supports your health goals. Whether you’re meal prepping, cooking for the family, or just craving something hearty yet healthy, this soup delivers every time.
Check out our Vegan Pistachio Cream Brownies for a delicious plant-based dessert to follow your soup feast.