Turmeric Lentil Soup
This hearty, warming, nutrient-dense meal is perfectly seasoned with inflammation-fighting Turmeric and jam-packed with fiber-rich lentils.
3 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
In 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