Slow-Simmered Lentil and Root Vegetable Soup with Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegan soup featuring earthy lentils and root vegetables simmered with warming turmeric and fragrant herbs for a nourishing meal. This mediterranean-inspired vegan (gluten free) ready in about 65 minutes pairs dry brown lentils, diced carrots, diced parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 50 min Serves 6 Mediterranean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 cup diced onion, 4 minced garlic cloves, 1 cup diced carrots, 1 cup diced parsnips, and 1 cup diced celery; sauté for 8 minutes until vegetables soften and the onion turns translucent.
  2. Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp dried thyme, cooking for 1 minute until spices are fragrant.
  3. Step 3: Add 1 cup dry brown lentils, 6 cups vegetable broth, 1 bay leaf, 1 1/4 tsp salt, and 3/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until lentils are tender and soup thickens.
  4. Step 4: Remove the bay leaf, taste the soup, and adjust seasoning with additional salt and pepper if needed.
  5. Step 5: Stir in 1/4 cup chopped fresh parsley just before serving to add brightness and fresh herbal notes.

Frequently asked questions

How long does Slow-Simmered Lentil and Root Vegetable Soup with Turmeric take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Lentil and Root Vegetable Soup with Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.

Can I substitute ingredients in Slow-Simmered Lentil and Root Vegetable Soup with Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Lentil and Root Vegetable Soup with Turmeric for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Simmered Lentil and Root Vegetable Soup with Turmeric vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes