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White bowls filled with vegetables, lentils, garbonzo beans, and wild rice, and fresh cilantro.
4.82 from 22 votes

Easy Turmeric Broth Soup with Wild Rice and Vegetables

Delicious and healthy, this mix of vegetables, spices, and lentils in this Easy Turmeric Broth Soup with Wild Rice and Vegetables is an easy vegetarian dinner perfect for chilly winter nights.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 servings
Calories: 300kcal


  • 1 tablespoon olive oil
  • 1 large yellow onion - diced
  • 2 tablespoon fresh ginger - grated
  • 5 cloves garlic - minced
  • 2 teaspoon salt
  • 2 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • 12-14 cups vegetable broth or water
  • 1 (15 ounce) can crushed tomatoes
  • 10 ounces cherry tomatoes OR 1 more can crushed tomatoes
  • ½ cup dry lentils - rinsed
  • ½ cup wild rice - rinsed
  • 1 small cauliflower - chopped into small florets
  • 2 medium zucchini - chopped
  • 1 (15 ounce) can garbanzo beans - drained
  • 5 ounces fresh spinach or kale
  • ½ cup fresh chopped cilantro - plus more for serving
  • Additional salt and pepper - to taste


  • Add olive oil to a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the onion and sauté for 5-6 minutes, stirring occasionally. Add the fresh ginger and garlic to the onion and stir well to combine. Sauté for approximately 1 minute before stirring in the salt, ground turmeric, curry powder, and cumin in the onion. Stir continuously for one minute.
  • Add the vegetable broth (or water), crushed tomatoes, cherry tomatoes, lentils, and wild rice to the pot. Mix well and bring to a boil. Reduce heat to low and simmer, covered, for approximately 30 minutes.
  • Add the chopped cauliflower, zucchini, garbanzo beans, kale, and cilantro to the pot. Return to a boil and cover. Simmer for 10-15 minutes, or until vegetables and lentils are fully cooked.
  • Remove from heat and season with salt and pepper, to taste. Garnish with fresh chopped cilantro, Tabasco sauce, or grated cheese, if desired.


This recipe is vegan, dairy-free, plant-based, and gluten-free.
Originally published on February 6, 2018


Calories: 300kcal | Carbohydrates: 53g | Protein: 14g | Fat: 5g | Sodium: 2810mg | Potassium: 829mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3825IU | Vitamin C: 76mg | Calcium: 88mg | Iron: 3.4mg
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