Turmeric Lentil Soup
This hearty, warming, nutrient-dense meal is perfectly seasoned with inflammation-fighting Turmeric and jam-packed with fiber-rich lentils.
INGREDIENTS3 Tbsp Olive Oil 1 large Onion, chopped 3 Garlic Cloves, minced 1 Tbsp Tomato Paste 1 tsp Ground Cumin 1 tsp Navitas Organics Turmeric Powder 1/4 tsp Cayenne 1 quart Vegetable Broth 2 cups Water 1 cup Red Lentils 3 large Carrots, peeled and diced |
DIRECTIONSIn a large pot, warm the olive oil over medium heat. Add the onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, Turmeric, pinch salt, pepper and cayenne, and cook for 2 minutes longer. Add broth, water, lentils and carrots. Bring to a simmer, partially cover pot and keep heat at medium-low. Continue cooking for 30 minutes or until lentils are soft. If desired, blend ½ of the soup in a blender or an immersion blender. Garnish with lemon juice, gomaiso, microgreens, cilantro and parsley. Makes 4 Servings
Submitted by Miranda Hammer of The Crunchy Radish |
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