Anti-Inflammatory Golden Soup Packed with Lentils & Spices 💪😋
Ingredients:
1 tablespoon / 15ml coconut oil or olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon / 6g fresh ginger, grated
1 teaspoon / 3g ground turmeric
1/2 teaspoon / 1.5g ground cumin
1/4 teaspoon / 0.5g ground coriander
Pinch of cayenne pepper (optional)
1 cup / 200g red or yellow lentils, rinsed
4 cups / 950ml vegetable broth
1 can (13.5 oz / 400ml) light coconut milk (optional, for creaminess)
1 carrot, diced (optional)
1 celery stalk, diced (optional)
Juice of 1/2 lemon
Salt and black pepper to taste
Fresh cilantro or parsley, chopped for garnish
Directions:
1. Heat coconut oil or olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic and grated ginger. Cook for 1 minute more until fragrant.
3. Stir in the ground turmeric, cumin, coriander, and optional cayenne pepper. Cook for 30 seconds, stirring constantly, until spices are fragrant.
4. Add the rinsed red/yellow lentils, vegetable broth, optional light coconut milk, optional diced carrot, and optional diced celery to the pot.
5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and tender.
6. Once lentils are cooked, you can use an immersion blender to partially or fully blend the soup for a creamier texture, or leave it chunky.
7. Stir in the lemon juice. Season with salt and black pepper to taste. Adjust spices if needed.
8. Serve hot, garnished with fresh cilantro or parsley.
Recipe Information:
Preparation Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Calories per Serving: Approx. 250 | Number of Servings: 4-6
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