Golden Lentil & Turmeric Soup
Method
Build the base: Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 4–5 minutes until beginning to soften. Add the garlic, turmeric, cumin, coriander, smoked paprika and ginger. Stir for 30 seconds until fragrant.
Simmer the soup: Add the sweet potato, red lentils, chopped tomatoes and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20–22 minutes, stirring occasionally, until the lentils and vegetables are tender.
Create the texture: Blend about one-third of the soup with an immersion blender, leaving plenty of whole lentils and vegetable pieces. This creates a naturally creamy texture without heavy cream.
Add the spinach: Stir in the spinach and cook for 1–2 minutes until wilted. Add the lemon juice and season with salt and black pepper.
Serve: Ladle into four bowls and add a spoonful of Greek yogurt to each. Finish with fresh parsley and a light sprinkle of smoked paprika.
Vegan option: Replace the Greek yogurt with unsweetened soy yogurt or a spoonful of tahini blended with lemon juice and water. The soup itself is naturally vegan. Red lentils, sweet potato, spinach and warming turmeric create a naturally creamy soup packed with plant-based goodness. A portion of the soup is blended while the rest stays chunky, giving it a rich texture without cream. Lemon and fresh herbs add a bright finish.
Nutrition Facts
Per serving
