Golden Turmeric Lentil Soup
A warm, comforting soup with vibrant golden color from turmeric, creamy coconut milk, and aromatic spices. This Indian-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs yellow split peas, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed yellow split peas
- 2, diced carrots
- 2 stalks, diced celery
- 1, diced onion
- 3 cloves, minced garlic
- 1 tsp turmeric powder
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1/2 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves and 1 tsp turmeric powder. Cook for 1 minute until fragrant. Stir in 1 cup rinsed yellow split peas, 4 cups vegetable broth, and 1/2 tsp salt. Bring to a boil.
- Step 3: Reduce heat to low, cover, and simmer for 30 minutes until peas are tender. Stir in 1 can coconut milk and cook for 10 minutes until soup is creamy and slightly thickened. Adjust seasoning and serve.
