• Micah

Turmeric Ginger Lentil Soup

Updated: Mar 27

This vegan soup is perfect for when you feel under the weather. My husband loves it, my mother-in-law swears by it, and I also keep a little in the freezer for when I'm not feeling like myself. This soup will cure any cold, (almost) guaranteed.


Bursting with bold flavors and colors as bright as a perfect summer day, this turmeric ginger lentil soup is good for the body and for the soul. It's full of flavors and comforting to boot.


I used two superfoods as the base- turmeric and ginger.


Turmeric is one of my favorite spices. I love the amazing golden color it gives off and it always makes my recipes taste so rich and hearty. Plus, it's anti-inflammatory. The perfect fix for days when you feel extra congested. Turmeric is also full of antioxidant compounds and keeps our blood sugar levels in check. Super good for the liver too.


Insider tip though- a little turmeric goes a long way. So make sure not to overdo it!


And who doesn't love ginger? It makes my dishes smell so good, makes them taste GREAT, and gives an instant warming and invigorating effect on the body. It's like getting a hug from someone you love after a long, crappy day.


Mixing those two together and you'll get magic.


But let's not forget about the lentils- stars in their own right. Super high in protein and fiber, helping our digestive system do its job.


This turmeric ginger lentil soup recipe is really one of my favorite soups to make and has gotten me through days of feeling great and feeling terrible - it's soup for the soul


A simple, hearty, healthy meal that can warm up your day in no time.


Looking for more ways to use your bag of lentils? Check out my recipe for Pumpkin Lentil Dhal

Turmeric Ginger Lentil Soup

Time: 40 minutes

Serves: 4


Ingredients

  • 1 tbsp olive oil

  • 1 leek, chopped

  • 2 medium carrots, chopped

  • 2 cloves garlic, minced

  • 2 tsp ginger, chopped

  • 1 tsp turmeric

  • 1/4 tsp black pepper

  • 1 cup dried red lentils

  • 6 cups vegetable broth

  • 1 Bay Leaf

  • Pinch salt

Instructions

  1. In a large pot, heat olive oil or medium heat. Add leeks and carrots, cooking for 5-10 minutes or until leeks begin to soften.

  2. Add garlic, ginger, turmeric and black pepper. Stir to evenly distribute.

  3. Add red lentils, broth, bay leaf and salt.

  4. Cook for 15-20 minutes or until lentils are soft.


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