This turmeric ginger red lentil soup is creamy, hearty, and ready in just 30 minutes. I love how the lentils cook down into a smooth, comforting texture that pairs beautifully with the warm flavors of turmeric, ginger, and other spices. It’s one of those recipes I turn to when I want something quick, nourishing, and deeply satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet full of flavor. The lentils create a naturally creamy consistency without needing cream, which makes the soup both hearty and light. I find the ginger and turmeric not only add warmth but also a gentle boost that makes me feel good. Since it cooks quickly, I can easily make it on a busy weeknight, and the leftovers are just as delicious the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion

• Garlic

• Ginger (fresh or powdered)

• Turmeric

• Cumin

• Paprika

• Red lentils

• Water or vegetable broth

• Salt

Directions

1. I heat olive oil in a large pot over medium heat.

2. I sauté onion until translucent, then add garlic and ginger for extra aroma.

3. I stir in turmeric, cumin, and paprika, letting them bloom in the oil for about 2 minutes.

4. I add the red lentils and stir for a minute to coat them in the spices.

5. I pour in water or broth, bring the mixture to a simmer, cover, and cook for 25 to 30 minutes until the lentils are soft and creamy.

6. I season with salt to taste and serve warm, often with a squeeze of fresh lemon juice for brightness.

Servings and timing

This recipe makes about 4 servings. It takes roughly 5 minutes of prep time and 25 minutes of cooking time, so the total time is about 30 minutes.

Variations

• I sometimes use vegetable broth instead of water for extra depth.

• If I want a spicy version, I add cayenne pepper at the end.

• For a smoother soup, I blend it for a few minutes until creamy.

• If I’m out of fresh ginger, I use powdered ginger instead.

storage/reheating

I usually store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so when reheating, I add a little water or broth to bring back the consistency. It also freezes well; I let it cool, portion it into freezer-safe containers, and freeze for up to 3 months. To reheat, I thaw it overnight in the fridge and warm it on the stove over medium heat.

FAQs

Do I need to blend this soup?

No, I don’t have to blend it, since red lentils break down naturally and create a creamy texture. But if I prefer an ultra-smooth soup, I blend it.

What’s the difference between red and green lentils in soup?

Red lentils cook quickly and turn creamy, which I love for smooth soups. Green lentils hold their shape and stay firmer, giving soups a chunkier texture.

Can I make this soup in an Instant Pot?

Yes, I sauté onion, garlic, and ginger on the sauté function, then add the spices, lentils, and water. I cook on high pressure for 10 minutes, then do a quick release.

How long does red lentil soup keep?

I keep it in the fridge for up to 4 days, making it a great option for meal prep.

Can I freeze this soup?

Yes, I freeze it in portions for up to 3 months. When reheating, I just add a splash of water if it’s too thick.

Conclusion

This turmeric ginger red lentil soup is a comforting, quick, and healthy dish I love making often. It’s flavorful, hearty, and flexible enough to adapt to my taste. Whether I make it smooth or leave it rustic, I know I’ll always end up with a satisfying meal.

Print