Turmeric and Red Lentil Soup

As we approach spring, we search for light meals but there’s still a nip in the air. Enjoy this healthy and light soup going into the warmer months.

Turmeric Basics

  • Curcumin, the active ingredient in turmeric, has powerful anti-inflammatory and antioxidant effects.
  • For millennia, the root has been used for medicinal purposes, but it’s also an essential flavour component in Indian and Asian cooking. 
  • It imparts an earthy aroma and a pungent, slightly bitter flavour to foods, which is balanced by sweet vegetables such as carrot and tomato. 

Red Lentil & Turmeric Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 chili, sliced lengthwise
  • 1 carrot, diced
  • 1 potato, diced
  • 1 tablespoon fresh turmeric, finely grated
  • 2 small tomatoes, diced
  • 1 cup red lentils
  • 1 teaspoon red wine vinegar (optional)
  • 2 tablespoons fresh parsley, roughly chopped
  • Salt and pepper, to taste
  1. In a large pot, heat olive oil and butter over medium heat. Add onion and cook until soft and translucent. 
  2. Add celery, garlic, and chili. Stir and cook for another minute. 
  3. Mix in carrot, potato and turmeric. Continue to stir so the bottom doesn’t stick. If it does, add a splash of water to loosen. 
  4. Increase the temperature to high. Add tomatoes and lentils, stir and cook for another minute. 
  5. Add 6 cups of water and bring to the boil. Once boiling, reduce heat and simmer for 30 minutes, or until the potatoes are tender. 
  6. Just before serving, add chopped parsley and vinegar, and season with salt and pepper. 

More Recipe Ideas:

  • Honey, Ginger & Turmeric Tea
  • Turmeric Thai Yellow Curry
  • Chickpea & Turmeric Stew

Nikita is a food writer, stylist & recipe developer based in Johannesburg.

Check out Nikita Singh’s blog here

See more of Nikita’s recipes on our site here

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