Lentils Turmeric Soup

Nour Kay
by Nour Kay
4 Bowls
1 hr 10 min

I am currently going through a phase of experimenting with soups especially that it's winter now in Canada. I love a good soup with nothing but natural organic ingredients (including vegetables, legumes, spices).

And there are always so many ways to create the same soup recipe. I had a craving for a lentil soup and decided to make a spin on it, and introduce turmeric which makes it similar to a Persian lentils soup which is called Adasi

It is meatless and easy to make. Best enjoyed with butter on top (a must!) and a piece of pita (ideally persian sangak). And it is best known in Iran as a breakfast meal, yes breakfast :)

Recipe details
  • 4  Bowls
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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  • 2 tbsp olive oil 
  • 2 onions sliced
  • 2 cloves garlic
  • 2 cups green lentils
  • 1 tbsp turmeric
  • 1 tsp Golpar (ground angelica) if available, I used ground coriander instead- Salt and pepper to taste- 6-8 cups vegetable broth or warm water
  • Optional: a squeeze of lime
  • Optional: Pomegranate and parsley to garnish

Heat up olive oil in a pot and cook medium heat until translucent
Once onions cooked, add garlic. Then add turmeric, golpar / ground coriander, salt and pepper
Add lentils and combine well
Add broth and bring to a boil then lower the heat and let simmer for 40-50 min
Serve. Add butter right away so it melts. Garnish with parsley and pomegranate.
  • Note: I added thinly sliced ripe tomatoes and let simmer with the soup to give more flavors but some do it without.