How to make Turmeric Lentil Soup

I’ve recently started using turmeric in my recipes and I’m really enjoying the flavors it brings out in my dishes. For those who are not familiar with this spice, it’s orange-yellow in color and resembles curry powder. Also, turmeric is widely known for its health benefits.

Here are just a few benefits of turmeric: (1) it acts as an antioxidant (2) helps strengthen your immune system (3) acts as a natural anti-inflammatory and (4) helps reduce pain. You can find out more information at

Today I want to share with you my simple recipe for lentil soup with turmeric as the star ingredient. This recipe is perfect for any weather but sure does taste a tad bit better when temperatures are low and comfort food is needed.





2 1/2 cups of lentils 

1 can of chickpeas

1 large potato 

1/2 diced onion

2 tablespoons of minced garlic 

1 tablespoon of olive oil 

64oz of Water 

Seasonings used (turmeric, paprika, garlic powder, dried onions, pink Himalayan sea salt, & Italian seasoning)




In your favorite pan that you use to prepare soups heat the olive oil and minced garlic over medium heat. Add in the onions and canned chickpeas (I drain and rinse mine) and diced potato. Once those ingredients become cooked with a nice golden brown color (about 7-5 minutes) add in the lentils.

Cook all ingredients while stirring occasionally for an additional 5 minutes. Add in the water and bring everything to a rolling boil.  



Here’s where the recipe gets a bit tricky. I don’t have exact measurements for the seasonings. It’s more about the visual effect. Start off by using 1 teaspoon of each seasoning and add more per your taste buds. I wish I could be more specific but it’s just one of those things that you learn from cooking…the visual seasoning effect! Once everything has come to a boil, cover and reduce heat to simmer. Cook on low heat for 30-45 minutes, stirring on occasion, as we don’t want the ingredients to stick. Enjoy the finished soup over rice or by itself.

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