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Cozy Anti-Inflammatory Lentil Soup

Cozy anti-inflammatory lentil soup with golden turmeric and warm curry powder simmered until red lentils turn tender and almost creamy. This one-pot tomato broth version cooks with softened onion, carrots, and garlic for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil
onion
  • 1 onion, chopped
carrots
  • 2 carrots, chopped
garlic
  • 3 cloves garlic, grated
curry powder
  • 2 tsp curry powder
turmeric powder
  • 1 tsp turmeric powder
red pepper flakes
  • 0.25 tsp red pepper flakes
crushed tomatoes
  • 1 can (14 oz) crushed tomatoes
vegetable broth
  • 5 cup vegetable broth
dried red lentils
  • 1.5 cup dried red lentils, rinsed
salt and pepper
  • 1 salt and pepper, to taste
fresh cilantro
  • 1 fresh cilantro, for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then add the onion and carrots and cook for 3 minutes until softened. Look for the onion to turn slightly translucent and the carrots to soften at the edges.
  2. Stir in the garlic, curry powder, turmeric, and red pepper flakes, and cook for 1 more minute to bring out the flavors. The mixture should look fragrant and slightly darker with no burning.
Simmer the soup
  1. Add the crushed tomatoes, vegetable broth, and rinsed red lentils, then stir to combine. Make sure the lentils are evenly distributed in the tomato broth.
  2. Bring everything to a gentle boil, then lower the heat and simmer for 15 to 20 minutes, stirring occasionally, until the lentils are soft and creamy. Watch for the soup to thicken and the lentils to break down slightly.
Finish and serve
  1. Season with salt and pepper to taste. Taste and adjust until the broth flavor feels balanced.
  2. Ladle into bowls and garnish with fresh cilantro. Serve when hot so the garnish stays bright.

Notes

For the creamiest texture without blending, simmer until the lentils are very soft and stir a few times so some break down naturally. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of water or broth if thickened. Freezing is yes—freeze up to 3 months and thaw overnight before reheating. For a lower-fat option, use 1 tbsp olive oil while keeping the spices the same.