Go Back
–+ servings
A warm bowl of golden turmeric lentil soup, showing its creamy texture and vibrant color from the anti-inflammatory spices.
FL Recipes

Anti-Inflammatory Lentil Soup (The Ultimate Healing Recipe)

This Anti-Inflammatory Lentil Soup is a nourishing and delicious meal packed with turmeric, ginger, and other healing spices. It's an easy, one-pot recipe that's vegan, gluten-free, and perfect for a healthy reset.
Print Recipe Pin Recipe WhatsApp
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Healthy, Mediterranean
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 large Onion finely chopped
  • 2 Carrots peeled and chopped
  • 2 stalks Celery chopped
  • 4 cloves Garlic minced
  • 2 tsp Ground Turmeric
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Black Pepper freshly ground
  • 1 1/2 cups Red Lentils rinsed
  • 6 cups Vegetable Broth low-sodium
  • 1 can (14.5 oz) Diced Tomatoes undrained
  • 5 oz Fresh Spinach
  • 2 tbsp Fresh Lemon Juice
  • Salt to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the ground turmeric, ground ginger, cumin, coriander, and black pepper. Stir constantly for about 30 seconds to bloom the spices.
  4. Add the rinsed red lentils, vegetable broth, and undrained diced tomatoes. Stir to combine.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and cooked through.
  6. Stir in the fresh spinach and cook until it has completely wilted, about 2-3 minutes.
  7. Remove the pot from the heat and stir in the fresh lemon juice. Season with salt to taste. Serve hot.

Nutrition

Calories: 285kcalProtein: 15gFat: 6gFiber: 18g

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Freezing: Cool the soup completely and freeze in freezer-safe containers for up to 3 months.
Creamy Variation: For a richer soup, add 1/2 cup of full-fat coconut milk along with the spinach.
Keyword anti-inflammatory,detox soup,lentil soup,turmeric soup

Tried this recipe?

Let us know how it was!
Pin Recipe