Golden Turmeric Lentil Soup ( Instant Pot, Stove Top Or Slow Cooker) Recipe

I’m excited to share my Golden Turmeric Lentil Soup, featuring creamy red lentils, sweet potato, onions, garlic, fresh ginger, aromatic spices and vibrant greens in a good quality broth that shines whether made in the Instant Pot, on the stovetop, or in the slow cooker.

I wasn’t expecting a bowl of Golden Turmeric Lentil Soup to change my week, but here we are. I love that the flavor comes from simple things like olive oil and fresh ginger, they make it sing without trying too hard.

It’s bright, a little earthy and somehow forgiving when you mess up the timing, which I often do. Among all Turmeric Soups this one keeps surprising me with each spoonful, and the color alone makes people curious enough to ask for more.

Try it when you want something bold but not fussy, you might end up making it every week.

Ingredients

• Red lentils: fast cooking, high in protein and fiber, gives body and mild earthiness.
• Turmeric: warm, slightly bitter, anti-inflammatory curcumin, adds bright golden color.
• Sweet potato: sweet, starchy, full of fiber and beta carotene, thickens soup naturally.
• Coconut milk: rich and creamy, adds fat and a hint of sweetness, silky mouthfeel.
• Ginger and garlic: zesty, aromatic, aid digestion, punchy flavor that wakes the whole bowl.
• Olive oil or ghee: fat carrier for spices, adds richness, helps turmeric release flavor.
• Spinach or kale: leafy greens add vitamins, iron and freshness, not overpowering.
• Lemon juice: bright acidic hit, balances richness and brings out flavors.

Ingredient Quantities

• 2 tablespoons olive oil or ghee
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 tablespoons fresh ginger, grated or finely minced
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes optional
• 1 cup red lentils rinsed and drained
• 1 medium sweet potato (about 10 ounces) peeled and diced into 1/2 inch cubes
• 4 cups low sodium vegetable or chicken broth
• 1 cup full fat coconut milk optional for extra creaminess
• 1 bay leaf
• 1 to 1 1/2 teaspoons kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cups packed baby spinach or chopped kale
• 1 to 2 tablespoons lemon juice
• Fresh cilantro or parsley for serving optional

How to Make this

1. Prep everything first: rinse and drain the red lentils, peel and dice the sweet potato into 1/2 inch cubes, dice the onion, mince the garlic and grate the ginger, measure spices. Saves you so much time later, trust me.

2. Heat 2 tablespoons olive oil or ghee in your Instant Pot on Sauté or in a large pot over medium heat, or in a skillet if you’re using the slow cooker method and want to brown first. Add the diced onion and cook until soft and slightly translucent about 4 to 5 minutes, stir often so it doesnt brown too fast.

3. Add the garlic and ginger and cook 30 to 60 seconds until fragrant then stir in 2 teaspoons turmeric, 1 teaspoon cumin, 1 teaspoon coriander and 1/4 teaspoon red pepper flakes if using. Toast the spices for just 30 seconds to bloom them, you’ll smell it when it’s right.

4. Stir in the rinsed lentils, diced sweet potato, 4 cups low sodium broth, 1 bay leaf, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Give it a good stir so nothing’s stuck to the bottom.

5. Cook by method: Instant Pot seal and cook on High Pressure 6 to 8 minutes then let it natural release for about 10 minutes before quick releasing the rest; Stove top bring to a boil then reduce to a simmer, cook uncovered 20 to 25 minutes until lentils and sweet potato are very tender; Slow cooker if you didn’t brown aromatics first add everything to slow cooker and cook low 6 to 7 hours or high 3 to 4 hours.

6. When it’s cooked remove the bay leaf, stir in 1 cup full fat coconut milk if you want extra creaminess. For a silky texture, mash some of the soup with a potato masher or pulse half the soup with an immersion blender and leave some texture, dont overblend unless you want completely smooth.

7. Stir in 2 cups packed baby spinach or chopped kale and cook just until wilted, 1 to 2 minutes. Taste and adjust seasoning, add more salt or pepper if needed.

8. Finish with 1 to 2 tablespoons lemon juice to brighten everything, garnish with chopped cilantro or parsley if you like, and a little extra drizzle of coconut milk or oil on top if you want it pretty.

9. Storage and reheating tip: this soup thickens as it sits, so when reheating thin with a splash of broth or water and re-taste for salt. It actually gets better the next day.

Equipment Needed

1. Instant Pot or large heavy‑bottomed pot or slow cooker (pick one based on your method)
2. Chef’s knife (sharp please, it makes prep way faster)
3. Cutting board
4. Measuring cups and spoons
5. Fine mesh sieve or colander (for rinsing lentils)
6. Vegetable peeler and microplane or box grater (for sweet potato and ginger)
7. Wooden spoon or heatproof spatula (for sautéing and stirring)
8. Potato masher or immersion blender (for partial or full pureeing)
9. Ladle and serving bowls for finishing and serving

FAQ

Golden Turmeric Lentil Soup ( Instant Pot, Stove Top Or Slow Cooker) Recipe Substitutions and Variations

• Oil (2 tbsp olive oil or ghee): Use avocado oil or neutral vegetable oil for a cleaner taste, coconut oil for a hint of sweetness, or butter if you want richer flavor.
• Red lentils (1 cup): Swap with yellow split lentils or red split peas for a similar creamy breakdown, or use canned lentils for speed; brown or green lentils will keep their shape and need longer cooking.
• Sweet potato (1 medium): Substitute cubed butternut squash or pumpkin for the same sweet, tender bite, or use Yukon/Russet potato for a starchier less sweet soup.
• Full fat coconut milk (1 cup, optional): Stir in cashew cream, heavy cream, or plain Greek yogurt (add off the heat to avoid curdling); yogurt will add a bit of tang so use a little less if you want it milder.

Pro Tips

1) Toast the spices in the oil until you can smell them, then immediately deglaze with a splash of broth or water so they dont stick and burn. If you use the Instant Pot, scraping and deglazing the bottom prevents the dreaded burn message.

2) For texture control, only blend half the soup with an immersion blender or mash some with a potato masher so you keep body and creaminess. If you want it silkier, blend more but add the coconut milk slowly so you dont make it greasy.

3) Hold most of the salt and add it at the end after the soup has reduced a bit, then finish with lemon juice to brighten. Fats like coconut milk mute seasoning so always re-taste after adding it.

4) Make ahead tip: it actually gets better the next day, but it will thicken. Thin with a splash of broth or water when reheating and add the greens last minute so they stay fresh and not mushy.