Vegan lentil soup with turmeric

Today, blogger Leonie has a special warming winter treat for you, in the form of her favourite vegan lentil soup with turmeric recipe.

It’s getting darker and the temperatures are falling, but that means it's time for soups! There’s really nothing better than sitting comfortably on the sofa with a warm bowl of soup watching the leaves falling outside. To get you prepared for soup season – Leonie, the blogger behind "Glowing" is here to share her all-time favorite recipe – homemade vegan lentil soup with turmeric. Not only does it look great, it also tastes absolutely delicious!

First things first, what makes this soup perfect for Autumn? It really comes down to superb ingredients, which is probably why this soup is so popular in so many different kitchens across the world. Of course, it could also be due to the fantastic names for the different lentil varieties like Champagne, Beluga or Puy... However, this particular vegan lentil soup recipe uses the most readily available variety – red lentils AND they come already peeled, result! These lentils can be cooked up in no time and added to a number of delicious dishes, whether it be salads, purees or side dishes!

With the added punch of turmeric, this vegan lentil soup is a real firecracker of fantastic ingredients! Turmeric is having a bit of a moment right now, so what’s so special about this golden spice? Well, not only does it taste great, it also gives the lentil soup a fantastic yellow colour. And here’s a fun fact for you. Did you know that turmeric is used by food manufacturers to intensify the yellow colour of mustard? So really, mustard yellow should be called turmeric yellow... For those of you who want your soup to be even brighter in colour, just add an extra teaspoon.

Vegan lentil soup


serves 3 - 4

⁃ 500 g red lentils
⁃ 2 potatoes
⁃ 2 onions
⁃ 2 cloves of garlic
⁃ 1.5 - 2 litres of water
⁃ 4 tablespoons of coconut milk
⁃ Salt and pepper
⁃ 1Tsp. cumin
⁃ 1Tsp. cilantro
⁃ 1Tsp. turmeric
⁃ juice of half a lemon

1. Rinse the red lenses thoroughly under running water. Peel the potatoes, cut into cubes and rinse.
2. Chop the onions and place in a large pot with a slug of water.

3. Peel and crush the garlic cloves and add to the onions.
4. Place the lentils and potato into the pot and fill up with 1.5 litres of water. Bring to the boil and let it boil away for about 10 minutes until the lentils are soft.
5. Season well with salt and pepper before adding the cumin, coriander and turmeric.
6. Purée the soup with a hand blender.
7. Finally, add the juice of half a lemon and the coconut milk and then season to taste.

This vegan lentil soup is especially good because it can be whipped up in no time. It’s the perfect soup to get you through the week and give you a good boost after a strenuous 8-hour-day. On top of that, you can also freeze and reheat it, relatively easily. So if you can’t manage the whole lot in one go, you have some ready for the next day.

At Leonie’s house, she serves the soup with some crusty organic bread or a small, fresh side salad. Of course, this vegan lentil soup can also be served as a starter or spiced up by adding some roasted chanterelles. There really are no limits to your culinary creativity, get cooking!

Leonie works as an online editor and is the blogger behind – "Glowing", her blog dedicated to all things vegan, fair fashion, sustainability and living a green lifestyle. She writes from the heart about how delicious, fast and inexpensive going vegan can be.