Turmeric Lentil Soup
A warm, spiced lentil soup built on turmeric, ginger, and aromatic vegetables. The base broth and legume type are swappable to adapt to pantry and preference.
Ingredients
Method
Dice the onion, carrot, and celery. Mince the garlic and ginger. Rinse the lentils under cold water and drain.
Heat coconut oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add turmeric and cumin, stirring constantly for 30 seconds to bloom the spices.
Pour in vegetable broth and add lentils, carrot, and celery. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, until lentils are tender and beginning to break down.
Stir in chopped spinach and cook for 2–3 minutes until wilted.
Season with salt and black pepper to taste. Finish with lemon juice if desired.
Ladle soup into bowls and garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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