Go Back
Brown lentil soup with carrots, turmeric, cilantro, and lemon in a ceramic bowl
TrendyTadka Editorial

One-Pot Canned Brown Lentil Soup with Turmeric

Canned brown lentils turn into a bright one-pot soup with ginger, cumin, turmeric, carrots, vegetable broth, lemon, and cilantro.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Soup
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 2 medium carrots cut into 1/4-inch dice
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 4 cups low-sodium vegetable broth
  • 2 cans 15 ounces each brown lentils, rinsed and drained
  • 1/2 teaspoon kosher salt plus more to taste
  • 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro

Method
 

Instructions
  1. Heat olive oil in a medium Dutch oven over medium heat. Add onion and carrots; cook for 6 to 7 minutes until the onion softens and the carrots begin to lose their raw edge.
  2. Add ginger, garlic, and cumin seeds. Cook for 45 seconds. Stir in coriander, turmeric, and red pepper flakes for 15 seconds.
  3. Pour in the broth and scrape the bottom of the pot. Bring to a boil, then reduce to a steady simmer for 6 minutes until the carrots are nearly tender.
  4. Add the drained lentils and salt. Simmer for 3 to 4 minutes, just until the lentils are hot and the carrots are tender.
  5. Remove from heat. Stir in lemon juice and cilantro, then adjust salt and broth as needed.

Notes

  • Rinse canned lentils gently in a fine-mesh strainer.
  • Use low-sodium broth and season at the end.
  • Do not vigorously boil after adding lentils.
  • If the soup sits, loosen it with broth before reheating.