This hearty, protein-packed dahl soup flavoured with lemon, turmeric and ginger is utterly delicious and simple to make — perfect comfort food.
🍴Why you will love this recipe
A steaming bowl of lentil dahl soup soothes the body and the soul. The combination of ginger and turmeric gives the soup a warming, restorative quality, while a squeeze of lemon lifts the flavours for a bright finish.
Dried red lentils break down during cooking, creating a naturally thick and silky texture while providing a great source of fibre and plant-based protein. This recipe is quick to prepare, freezer-friendly and easy to customise to your preferred texture — smooth or chunky.
📝 What you need
Ingredients
Red lentils — Dried red lentils are ideal because they soften and break down to create a creamy base. You can mix in yellow split peas if you like, but they take longer to cook (add roughly 20 extra minutes).
Fresh root ginger — Fresh ginger delivers a lively, aromatic note that really defines this soup. Pre-prepared ginger can work in a pinch, but fresh is best for peak flavour.
Ground turmeric — Ground turmeric is easy to find and gives a warm earthiness and golden colour. If you can source fresh turmeric, it will intensify the flavour.
👩🏽🍳 How to make your lentil dahl soup
For a full, printable recipe with quantities and step-by-step instructions, see the recipe card below.
Peel and finely chop the onion and carrots, then gently fry them in a large saucepan until they begin to soften.
Peel and finely chop the ginger and add it to the pan with a crushed garlic clove. Peel and dice the potato and add it in.
Stir in the turmeric, then rinse the lentils and add them to the pan. Pour in the vegetable stock and simmer for about 20–25 minutes until the lentils are soft. Stir in the spinach and lemon juice, season to taste and serve.
🔪 Top Tips & FAQs
Texture is flexible: Blend to a smooth purée, roughly mash with a potato masher, or leave it chunky — whichever you prefer.
Want more heat? Add ½ teaspoon crushed chilli flakes with the turmeric, or toss in a finely chopped fresh chilli when you add the potato.
Frequently Asked Questions
Yes — this soup freezes very well. If freezing, consider chopping the greens finely or blending the soup before freezing, as whole leaves can become soft after thawing. Alternatively, leave the greens out and stir fresh ones into the reheated soup just before serving.
The flavours develop after a day and it keeps for 3–4 days in an airtight container.
Red lentils are great in thick stews and dahl recipes where they break down into a creamy sauce. They also work well in recipes that rely on a tender, soft texture, such as lentil-based pies or purees.
🍽 If you liked that…
You might also enjoy other warming vegan soups and dahl recipes — try different root vegetables, squash or green lentils for variety.
-
Curried Parsnip Soup
-
Butternut Slow Cooker Dahl
-
Creamy Green Lentil Dahl
-
Vegan Leek & Potato Soup
Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and tag it with @thevegspace or #thevegspace. Subscribe to the newsletter for weekly recipes.
📖 Recipe
Dahl Soup (Lentil Soup with lemon and turmeric)
Kate Ford | The Veg Space
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 onion
- 2-3 cm fresh root ginger
- 1 garlic clove
- 2 carrots
- 2 teaspoon ground turmeric
- 1 potato
- 150 g dried red lentils
- 1 litre vegetable stock (check it is vegan)
- handful spinach or curly kale
- 125 ml dairy-free milk
- 1 lemon
Instructions
- Heat the oil in a large saucepan or casserole. Peel and finely chop the onion and carrots, then fry gently for 2–3 minutes until starting to soften.
- Peel the ginger (a teaspoon is handy for this), finely chop it and add to the pan.
- Peel and crush the garlic, add it to the pan with the turmeric. Peel and finely chop the potato and add it in.
- Rinse the red lentils in a sieve, then add them to the pan followed by the stock.
- Bring to the boil and simmer for 20–25 minutes until the lentils are soft.
- Add the spinach or kale (remove large stalks) and cook for a further minute.
- Stir through the dairy-free milk and the juice of the lemon. Taste and season with salt and black pepper, then serve.
Video
Notes
The consistency is up to you: Blend smooth, mash lightly, or leave it chunky.
To make it spicy: Add ½ teaspoon crushed chilli flakes with the turmeric or a chopped fresh chilli with the potato.
Nutrition
Let us know how it was and mention @thevegspace or #thevegspace.
Free 4-Week Vegan Meal Plan
Download a free 4-week vegan meal plan and shopping list to make weeknight cooking easier and more varied.
Don’t want to miss a thing?
Follow The Veg Space on social media or subscribe to the blog to get new vegan recipes delivered to your inbox each week.
Please note that all recipes and images on The Veg Space are copyright protected. If you wish to share this recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe. Thank you for your understanding.