Red Lentil and Turmeric Soup
If you’re looking for an easy meal to help get your gut health back in shape, this Red Lentil and Turmeric Soup might be it. Packed with warm, smoky spices, soft wilted greens and tender veggies. I might be making this one all year round.
Red Lentil and Turmeric Soup – Building a base.
I’m going to sound like a broken record here, but to make a good soup you have to have a solid base.
Building a base of flavour means you give your dish every opportunity to taste amazing.
We want to see colour on those onions and garlic (not burnt), we want those spices to bloom and develop.
Adding ginger to the pot and cooking it out, you get a rounder ginger that goes so well with sweet potato and cumin.
If you added the spices into a large pot of liquid, they wouldn’t be as distinct, strong and flavourful.
Red Lentil and Turmeric Soup – More Turmeric.
A lot of you most likely have a jar of turmeric in your cupboard, but don’t know what to do with it.
It stains your fingers bright yellow (not to mention your tupperware) and has a unique flavour profile.
What you might not know is the insane health benefits it has as an ingredient. Many people believe it has great anti- inflammatory side effects, while others say it’s great for liver health.
Regardless of what it does for us, it is a great way to add deep colour and a mild earthy- sweetness to any dish.
Cooking with lentils.
I love cooking with lentils. I always seem to have a massive jar of them laying around at all times, and for good reason.
They are a fantastic addition to a ton of soups and stews. Best part is how easy they are to cook.
Think of lentils kind of like pasta. They don’t need an exact amount of water to be absorbed like rice. The best way to cook a lentil is to boil it in a large pot of water (or soup) until tender.
When we cook our lentils in the soup, they absorb all of that flavour and spice, giving you a more flavourful and undiluted dish!
Other recipes to check out!
If you liked the sound of this meal, here are a few other recipes to check out!
Ingredients:
- 2 Yellow Onions diced
- 2 Garlic Cloves minced
- 2 inch Ginger minced
- 2 Carrots peeled and diced
- 3 Celery Stalks diced
- 1 Sweet Potato diced
- 2 tsp Cumin
- 1 1/2 tbsp Turmeric
- 2 tsp Smoked Paprika
- 1 1/2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tbsp Tomato Paste
- 4 cups Veggie Stock
- 2 cups Water
- 1 cup Dried Red Lentils
- 2 cups Kale chopped
- 1 cups Diced Tomato
- 1/2 Lemon
Instructions:
- Into a pot set over medium heat, add in 2 tbsp of olive oil. Once heated add in 2 diced onions, 2 minced garlic cloves and 2 inches of minced ginger. Allow your aromatics to cook down for about 2 min.
- Next we want to add in 2 diced carrot, 3 diced celery stalks and 1 diced sweet potato. Mix well.
- Add in 2 tsp of cumin, 1 ½ tbsp of turmeric, 2 tsp of smoked paprika, 1 1/2 tsp of kosher salt and 1 tsp of black pepper. Give that a mix and allow your spices to bloom. Cook for 2-3 min.
- Next add 1 tbsp of tomato paste along with 4 cups of veggie stock and 2 cups of water. Give that a good mix. Add in 1 cup of red lentils. Let that bubble away for 15 – 20 min or until your lentils are soft.
- Once your lentils are cooked, add in about 2 cups of shredded kale, 1 cup of diced tomatoes and about ½ a lemon juiced. Give that a stir and season with kosher salt and black pepper.
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This soup is so damn good! Already part of the rotation. Great for a chilly fall/winter night 🩵
This recipe is amazing ! The explosion of flavors is just unbelievable!
Absolutely delicious! Love the way all the flavors came together! We be making this again and again!!!
So good made it twice in one week. First batch went so fast. Even my 87 year old Dad liked it. We didn’t tell him the green was kale. LOL.
Just wanted to let you know that I made this recipe tonight and is was DEEEEEELICIOUS! Thanks so much for sharing. I plan on looking though all your recipes.