Lentil and Ginger Soup
Warm, comforting, and loaded with vibrant flavors, this Lentil and Ginger Soup is the perfect hearty meal for any season. Packed with nutrient-dense ingredients like protein-rich red lentils, aromatic ginger, and a medley of fresh vegetables, this one-pot wonder delivers both taste and nutrition in under an hour. The warming spices of cumin and turmeric enhance the soup’s depth, while a splash of lemon juice adds a welcomed brightness to every spoonful. Whether you purée it smooth or leave it slightly chunky for texture, this vegan and gluten-free recipe is a versatile, crowd-pleasing favorite. Serve garnished with fresh cilantro for a burst of color and herbal freshness, making it as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed and drained
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the grated ginger, minced garlic, ground cumin, and ground turmeric. Cook for 1 minute, stirring constantly, until fragrant.
Add the red lentils, vegetable broth, diced tomatoes (with their juices), salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer half the soup to a blender, blend until smooth, and then return it to the pot.
Stir in the lemon juice and taste the soup. Adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 12.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1263 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
