Lentil Soup with Turmeric and Lemon

Try our delicious, warming lentil soup recipe with a zesty twist!


  • 2T Extra Virgin Olive Oil
  • 1 onion, finely diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • Thumb-sized knob of ginger, finely chopped or grated
  • 2C lentils (brown, red or French puy lentils all work well), rinsed
  • 1tsp each of ground cumin, ground turmeric and ground coriander
  • 2L prepared chicken or vegetable broth
  • 2C fresh spinach (or 120g frozen spinach)
  • 2 lemons, zested and juiced
  • Salt and pepper to taste
  • Your choice of herbs to garnish


  1. Heat your olive oil over medium heat in a large saucepan or soup pot
  2. Fry onions and carrots until the onion becomes translucent
  3. Add in garlic, ginger and spices and toast until the spices become fragrant
  4. Add in lentils and stock and bring to a gentle simmer, cover your pot with a lid.
  5. Cook until lentils are tender, this will vary based on which lentils you have chosen, but around 30-45 minutes as a general rule.
  6. Add in spinach, salt and pepper, bring back to a simmer until the spinach has wilted, but maintains its bright green colour
  7. Take soup off the heat and add in lemon juice and zest. Adjust seasoning if required.
  8. Top your soup with your favourite herbs - our favourite is coriander, but parsley or dill work really well too! Enjoy!


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