Turmeric Lentil Soup

Red lentil Indian soup with flat bread on a wooden background. Masoor dal.

Makes 4 servings


  • 1½ cups lentils, rinsed and soaked for 2 hours
  • 2 tbsp. avocado oil
  • 3 tbsp. water
  • ¼ cup onion, finely chopped
  • 1-inch piece of ginger, finely grated
  • 1-inch piece of turmeric, finely grated (or 1 tbsp. ground turmeric)
  • 2 tsp. cumin seeds, crushed
  • ½ tsp. coriander seeds, crushed
  • 2 garlic cloves, crushed
  • 1 box crushed tomatoes
  • 2½ cups low sodium vegetable broth
  • ¼ cup chopped fresh parsley


  1. Rinse and soak lentils for 2 hours, drain.
  2. Heat the olive oil and water in a medium saucepan over medium heat. Add onions and cook until soft.
  3. Add all herbs and spices except the parsley, and sauté.
  4. Add the lentils and sauté a few minutes, until coated with the herb mixture.
  5. Add the vegetable broth and tomatoes, and bring to a boil.
  6. Reduce heat, cover, and simmer for 20 minutes. Garnish with chopped parsley.

(Credit: http://www.chopra.com)