Turmeric Lentil Soup Recipe
This hearty, warming, nutrient-dense meal is perfectly seasoned with inflammation-fighting turmeric and 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 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 |
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 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 |
Back to Recipes