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Golden Turmeric Lentil Soup

This vibrant Golden Turmeric Lentil Soup is a nourishing and flavorful anti-inflammatory meal. Easy to make in one pot (Instant Pot, stovetop, or slow cooker), it's packed with plant-based protein, vegetables, and warming spices like turmeric and ginger.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter, ghee, or coconut oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 inch knob of ginger, grated
  • 1 1/4 cup red lentils, rinsed
  • 2 sweet potatoes, peeled and chopped
  • 2 large carrots, sliced
  • 5 cups good quality broth (homemade bone broth, veggie broth or Kettle and Fire)
  • 1 cup full fat coconut milk
  • 3 cups kale, de-stemmed and sliced into thin ribbons
  • 1/8 tsp black pepper
  • 1/2 lemon, juiced
  • 1/4 cup fresh cilantro, chopped plus more for serving

Equipment

  • Instant Pot
  • Large soup pot or Dutch oven
  • Skillet
  • slow cooker

Method
 

Option 1: Instant Pot Instructions
    Sauté Aromatics
    1. Set your Instant Pot to the SAUTE function. Melt your chosen fat. Add the chopped yellow onion and cook until softened and translucent, about 4-5 minutes, stirring occasionally. This step builds the flavor base.
    Bloom Spices
    1. Add the minced garlic, curry powder, and turmeric powder to the pot. Stir constantly and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
    Pressure Cook
    1. Turn OFF the Instant Pot. Add the grated ginger, rinsed red lentils, chopped sweet potatoes, sliced carrots, and broth. Secure the lid, ensuring the vent valve is set to “sealing.”
    Cook
    1. Cook on HIGH pressure for 5 minutes. Follow with a quick pressure release by carefully moving the valve to “venting.”
    Finish & Wilt Kale
    1. Turn the Instant Pot back to SAUTE. Stir in the full-fat coconut milk, sliced kale, and black pepper. Cook for 3-5 minutes, just until the kale wilts and turns bright green. Avoid overcooking the kale.
    Brighten & Serve
    1. Turn off the Instant Pot. Stir in the fresh lemon juice and chopped cilantro. Enjoy immediately!
    Option 2: Stovetop Instructions
      Sauté Aromatics
      1. Melt your chosen fat in a large soup pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until translucent, about 4-5 minutes.
      Bloom Spices
      1. Add the minced garlic, curry powder, and turmeric powder. Cook, stirring constantly, for 30 seconds until fragrant.
      Simmer
      1. Add the grated ginger, rinsed red lentils, chopped sweet potatoes, sliced carrots, and broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the lentils are soft and the sweet potatoes are tender.
      Finish & Wilt Kale
      1. Stir in the full-fat coconut milk, sliced kale, and black pepper. Cook for 3-5 minutes, just until the kale wilts. Do not overcook.
      Brighten & Serve
      1. Turn off the heat. Stir in the fresh lemon juice and chopped cilantro. Serve hot.
      Option 3: Slow Cooker Instructions
        Sauté Aromatics (Optional but Recommended)
        1. Melt your chosen fat in a skillet. Add the chopped yellow onion and cook until translucent, about 4-5 minutes. Add the minced garlic, curry powder, and turmeric, cooking for 30 seconds until fragrant. This step enhances flavor but can be skipped if needed.
        Combine & Cook
        1. Transfer the spiced onion mixture (or simply add raw onion, garlic, and spices if skipping skillet step) to your slow cooker. Add the grated ginger, rinsed red lentils, chopped sweet potatoes, sliced carrots, and broth. Stir to combine.
        Slow Cook
        1. Cover and cook on LOW heat for 5-6 hours, or until lentils and vegetables are tender.
        Finish & Wilt Kale
        1. Turn the slow cooker to the WARM setting. Stir in the full-fat coconut milk and black pepper. Place the lid back on and allow the soup to sit for 5-10 minutes, or until the kale has softened.
        Brighten & Serve
        1. Stir in the fresh lemon juice and chopped cilantro. Serve directly from the slow cooker.

        Notes

        Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. This soup tastes even better the next day!
        Nutrition information is estimated based on common ingredients and serving sizes and may vary.