Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

A yummy, warming lentil soup. The carrots, red lentils and turmeric make it golden--a favorite at home and potlucks. Great with buttery golden crackers.

Ingredients Nutrition


  1. Rinse lentils and then cover with water in a large saucepan and bring to a boil. (Stir occasionally to prevent burning.) Cook, uncovered, for 9 minutes. Drain and place aside.
  2. Chop carrots, celery, onion and garlic. (Using a food processor saves time if available).
  3. In a large stockpot, saute the chopped onions, carrot, celery, garlic, turmeric, and cumin in olive oil until onions are translucent.
  4. Transfer lentils and broth to the pot. Add coriander and salt and pepper to taste.
  5. Bring soup to a boil. Lower heat, cover, and simmer for 40 minutes. Serve with crackers.
Most Helpful

Very nice soup. The flavor and consistency was lovely. I made it as written, except I added a tablespoon of chili paste for a little gentle heat.

threeovens March 15, 2011

A light and mildly spicy but absolutely lovely tasting and looking soup. Excellent as a first course for a fine dinner. I made this for a light supper and halved this recipe and only added 2 teaspoons olive oil for the two of us. Otherwise no changes whatsoever. We had some veggies with a light cheese sauce to complement this for a vegetarian dinner. My BF and I both had seconds of the soup; he added a little vinegar too (I didn't feel it needed it), and I'm saving the rest for tomorrow's lunch. Very inexpensive to make, and VERY healthful. Thanks for posting this, I would definitely make this again.:D

Kumquat the Cat's friend October 30, 2008