Indian-Spiced Lentil Soup with Turmeric and Cumin

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A comforting and hearty lentil soup infused with warm Indian spices and bright turmeric for a nourishing meal. This Indian-inspired soup recipe (vegetarian, gluten free), ready in about 45 minutes, pairs red lentils, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 red lentils
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 1 tsp turmeric powder, 1 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute until the spices release their aroma.
3. Step 3: Add 1 cup rinsed red lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are soft.
4. Step 4: Stir in 1/2 cup coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Simmer for an additional 5 minutes to blend flavors and slightly thicken the soup.
5. Step 5: Use an immersion blender to partially blend the soup for a creamy texture while leaving some lentils whole for bite. Garnish with 1/4 cup chopped fresh cilantro before serving.