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Turmeric Lentil Soup Recipe

This hearty, warming, nutrient-dense meal is perfectly seasoned with inflammation-fighting turmeric and fiber-rich lentils.

INGREDIENTS

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

¼ tsp. cayenne

Salt and pepper, to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

3 large carrots, peeled and diced

DIRECTIONS

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 of 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 20 minutes or until lentils are soft.

If desired, blend ½ of the soup in a blender or an immersion blender for a thicker, creamier soup. Garnish with lemon juice, gomaiso, microgreens, cilantro and parsley as desired.

Makes 4 servings

 

Submitted by Miranda Hammer | The Crunchy Radish