Golden Turmeric Lentil Soup – A Quick and Comforting Bowl
Golden Turmeric Lentil Soup is a nourishing, anti-inflammatory soup packed with red lentils, sweet potatoes, carrots, kale, and warming spices. Easy to make in the Instant Pot, on the stove, or in a slow cooker, it’s hearty, creamy, and deeply satisfying.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (plus pressure build-up)
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot, Stovetop, or Slow Cooker
- Cuisine: Global Fusion
- Diet: Vegan
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
- 2 sweet potatoes, peeled and chopped
- 2 large carrots, sliced
- 5 cups good quality broth (bone broth or vegetable broth)
- 1 cup full-fat coconut milk
- 3 cups kale, de-stemmed and sliced into thin ribbons
- 1/8 tsp black pepper
- Juice from 1/2 lemon
- 1/4 cup fresh cilantro, chopped (plus more for serving)
Instructions
1. Turn Instant Pot to SAUTE and melt fat of choice. Add onions and cook until translucent, about 4–5 minutes. Add garlic, curry powder, and turmeric. Cook another 30 seconds. Turn off Instant Pot.
2. Add ginger, lentils, sweet potatoes, carrots, and broth. Lock lid and turn valve to sealing. Cook on HIGH pressure for 5 minutes, then quick release.
3. Turn Instant Pot to SAUTE. Stir in coconut milk, kale, and black pepper. Cook for 3–5 minutes until kale softens. Turn off heat and stir in lemon juice and chopped cilantro. Serve hot.
4. FOR STOVETOP: In a large pot, melt fat of choice. Sauté onions 4–5 minutes. Add garlic, curry powder, turmeric and cook 30 seconds. Add ginger, lentils, sweet potatoes, carrots, and broth. Bring to a boil, reduce to simmer, and cover for 20 minutes until lentils and potatoes are tender. Stir in coconut milk, kale, and pepper. Cook 3–5 minutes more. Add lemon juice and cilantro.
5. FOR SLOW COOKER: Sauté onions in fat in a skillet for 4–5 minutes. Add garlic, curry powder, and turmeric; cook 30 seconds. Transfer to slow cooker. Add ginger, lentils, sweet potatoes, carrots, and broth. Cook on LOW for 5–6 hours. Turn to WARM, stir in coconut milk, kale, and pepper. Let sit with lid on 5–10 minutes. Add lemon juice and cilantro. Enjoy!
Notes
This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Add extra broth when reheating if it thickens. Adjust seasoning to taste and garnish with more fresh cilantro if desired.
Find it online: https://cookingwithramsay.com/golden-turmeric-lentil-soup/