Turmeric Ginger Lentil Soup with Roasted Chickpeas

This flavorful soup is vegan, gluten-free and easy to prepare. Its a light yet satisfying soup with the anti-inflammatory benefits of turmeric and ginger.  It makes an excellent low-calorie take-to work soup that is loaded with protein and rich spices. Red lentils take less time to cook than other lentil types and you can easily control the consistency using a blender at the end.


Makes 6 servings

  • 1

    15 oz. can chickpeas

  • 1

    tbsp olive oil

  • 2

    tsp Healthy On You® "Moroccan 'Round the Clock"  Spice Blend

  • ½

    tsp sea salt

  • 3

    tbsp olive oil, more for drizzling

  • 1

    large onion, chopped

  • 2

    garlic cloves, minced

  • 1

    tbsp tomato paste

  • 2 tbsp

    Healthy On You® "Here Comes the Yum" Turmeric Ginger spice blend

  • ¼

    tsp kosher salt, more to taste

  • ¼

    ground black pepper

  • 1
    quart chicken or vegetable broth
  • 2 cups


  • 1

    cup red lentils

  • 1

    large carrot, peeled and diced

  • 3

    tbsp chopped fresh cilantro

  • Pinch of cayenne

  • Juice of ½ lemon, more to taste

  • Really good olive oil for drizzling

To Make the Soup:

  1. In a large pot, heat 3 tbsp oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

  2. Stir in the tomato paste, Healthy On You® "Here Comes the Yum" Turmeric Ginger spice, salt, black pepper and cayenne and sauté for 2 minutes longer.

  3. Add broth, 2 cups water, lentils and carrots.

  4. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

  5. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot.

  6. Reheat soup if necessary, then stir in lemon juice and cilantro.

To Roast the Chickpeas:

  1. Preheat oven to 400°F

  2. Rinse and drain the chickpeas- pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
  3. Pat the chickpeas very dry with a clean dishtowel or paper towels. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
  4. Toss the chickpeas with olive oil and salt and the Healthy On You® "Moroccan 'Round the Clock"  spice blend

  5. Spread the chickpeas out in an even layer on the baking sheet.
  6. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
  7. Roast the chickpeas in the oven for 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
  8. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
  9. Serve in the soup and drizzle with olive oil.
Samantha Binkley