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Golden Summer Lentil Soup

This Golden Lentil Soup is amazingly creamy, rich, tasty, and healthy! Lentils are the star here; however, Turmeric plays an important role in giving this soup the amazing yellowish-orange-golden color. Turmeric is a natural anti-inflammatory so not only does it bring flavor and color, but it also has healing benefits! So, this is really the ultimate soup…lentils, turmeric, tomatoes, and did I mention spinach??

Course Main Course, Soup
Cuisine American, Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Author Carrie Tyler


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced
  • 2 large garlic cloves minced
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 15 oz Can diced tomatoes, with juices
  • 15 oz Can coconut milk
  • 3/4 cup uncooked red lentils rinsed and drained
  • 3 cans low-sodium vegetable broth
  • 1/2 teaspoon salt or to taste
  • Ground black pepper to taste
  • Red pepper flakes or cayenne pepper to taste
  • 5 oz baby spinach


  1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
  2. Stir in the turmeric and cumin until combined. Continue cooking for about 1 minute, until fragrant.
  3. Add the can of diced tomatoes (with juices), can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
  4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  5. Turn off the heat and stir in the spinach until wilted. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread.