Spicy Turmeric and Garlic Lentil Soup

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A warming lentil soup infused with turmeric, garlic, and chili to support immune health and soothe cold symptoms. This Indian-inspired soup recipe (vegan), ready in about 45 minutes, pairs red lentils, vegetable broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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 red lentils
• 5 cups vegetable broth
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 inch, grated fresh turmeric root
• 1 inch, grated fresh ginger root
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves, 1 inch grated fresh turmeric root, 1 inch grated fresh ginger root, and 1 tsp chili powder to the pot. Cook for 2 minutes until fragrant.
3. Step 3: Stir in 1 cup rinsed red lentils and 5 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 2 tbsp fresh lemon juice to brighten the flavors.
5. Step 5: Use an immersion blender to partially puree the soup for a creamy texture while retaining some lentil pieces. Serve hot.