clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Recipe for Red Lentil Stew |

Turmeric Red Lentil Soup with Kale

  • Author: Felicia Lim
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Tender red lentils cooked in a soup flavored with turmeric and cumin – a recipe that’s super simple, yet hearty enough to fill you up and keep you warm.


  • 1 1/2 tablespoons vegetable oil
  • 1 large yellow onion (diced)
  • 2 cloves large garlic (minced)
  • 3 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 15-ounce can peeled Roma tomatoes (chopped)
  • 3 1/2 cups vegetable stock
  • 3/4 cup red lentils
  • 3 cups chopped kale leaves (stems removed)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste


  1. Heat up the oil in a large pot over medium heat. Saute the diced onions and minced garlic until the onions are translucent and the garlic is fragrant.
  2. Add the ground turmeric and cumin and stir with a wooden spoon until fragrant, approximately 1 minute.
  3. Add the chopped tomatoes, vegetable stock, and red lentils. Stir well to combine. Increase heat to high, and then bring the ingredients to a boil.
  4. Reduce heat to low and let simmer uncovered for approximately 20 minutes, until the legumes are tender.
  5. Turn off the heat and add the kale, stirring until just wilted. Add the lemon juice and mix well. Season the soup with salt and pepper to taste.
  6. Ladle the soup into bowls and serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Moroccan Fusion

Keywords: lentils, turmeric, kale, soup