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Turmeric ginger lentil soup in a bowl, anti-inflammatory and batch-friendly winter meal
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Turmeric Ginger Lentil Soup

A warming, anti-inflammatory lentil soup made with turmeric and ginger. Easy to batch cook, gentle on digestion, and ideal for winter.
Course Main Course, Soup
Cuisine Mediterranean
Keyword Anti-inflammatory, dairy-free, Gluten-Free, Gut-supportive

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • 1 cup dried red lentils rinsed
  • 1 can full-fat coconut milk
  • 4 cups low-sodium vegetable or bone broth
  • 1 teaspoon sea salt or to taste
  • Juice of ½ lemon

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add onion and cook until soft, about 5 minutes.
  • Stir in garlic, ginger, turmeric, cumin, and black pepper. Cook 30 seconds until fragrant.
  • Add lentils and broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
  • Stir in coconut milk and salt. Simmer another 5 minutes.
  • Finish with lemon juice. Adjust seasoning as needed.

Notes

Turmeric and ginger support inflammatory balance. Lentils provide plant-based protein and fiber. The fat helps curcumin absorption, making this a strong repeatable winter meal.