Ingredients
Equipment
Method
Sauté the aromatics
- Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion, diced carrots, minced garlic, and grated ginger. Cook until softened, stirring often, with a glossy aroma and slightly softened vegetables, about 8–10 minutes.
Bloom the turmeric
- Stir in 1 tbsp turmeric and cook for 1 minute, stirring constantly to prevent scorching. The mixture should look evenly coated and smell warm and fragrant.
Simmer the soup
- Add 2 cups dried red lentils and pour in 5 cups vegetable broth. Bring to a simmer, then keep it at a gentle bubbling level with visible steam, about 20–25 minutes.
Finish and garnish
- Season to taste, adjusting salt and any needed balance until the flavor is bright and rounded. The lentils should be tender and the soup should look thick and cohesive.
- Garnish with 2 tbsp chopped cilantro before serving for a fresh green pop. Serve hot for the best warming comfort.
Notes
Rinse the lentils well before cooking for the cleanest flavor and a smoother texture. Store in the refrigerator up to 4 days in airtight containers; freeze up to 3 months in individual portions for easy meal prep—thaw overnight and reheat until steaming. For a gluten-free swap, choose certified gluten-free vegetable broth; the rest of the recipe is naturally gluten-free.