Lentil Soup with Fresh Parsley, Garlic, Ginger and Turmeric

Lentil Soup with Fresh Parsley Garlic serve in brown bowl

Johana

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Lentil soup with garlic, ginger, turmeric, and parsley for a balanced plant-forward everyday comfort dish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Soup

Cuisine: American

Calories: 259

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

1 cup lentils
4 cups vegetable broth
2 tablespoons olive oil
1 small onion chopped
2 garlic cloves minced
1 teaspoon fresh ginger grated
1 teaspoon ground turmeric
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley chopped

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Equipment

5 Quart Pot

$28.07

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04/20/2026 04:01 pm GMT

soup pot with lid

Cooking Instructions

Rinse lentils under cold water.
Heat olive oil in a pot over medium heat.
Add chopped onion and cook until soft.
Stir in garlic and ginger and cook for one minute.
Add turmeric and mix well.
Add lentils and vegetable broth.
Bring to a boil, then reduce heat.
Simmer for 25 minutes until lentils are tender.
Season with salt and black pepper.
Garnish with fresh parsley before serving.

Nutrition

Calories: 259kcalCarbohydrates: 35gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 946mgPotassium: 530mgFiber: 15gSugar: 4gVitamin A: 688IUVitamin C: 7mgCalcium: 40mgIron: 4mg

Video

Notes

Rinse lentils well before cooking.

Add water if soup becomes too thick.

Serve warm for best flavor.

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