Spicy Turmeric Lentil Soup
I wrote and tested this while knee deep with the flu, and it was exactly what the doctor ordered! Ginger, garlic, and turmeric, bring the antioxidant and anti-inflammatory action, while lemon brings the vit c, lentils pack the protein, and loads of pepper flakes bring the heat for them sinus'. Nutritious, quick, and so delicious.
PREP TIME
15 minutes
COOK TIME
50 minutes
INGREDIENTS
15
Serves: 3 - 4
Ingredients
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Ginger Garlic Paste, from the jar
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 2 whole2 whole2 whole Celery, finely diced
- 1 whole1 whole1 whole Bell Pepper, not green, finely diced
- 1.5 cups1.5 cups1.5 cups Red Lentils (Masoor Dal), split
- .5 cup.5 cup.5 cup White Wine, I used a local Ontario Pinot Grigio
- 3 cups3 cups3 cups Vegetable Broth, I used Pres Choice Plant-Based Chik'n
- 400 ml400 ml400 ml Coconut Milk, full fat
- 1 whole1 whole1 whole Lemon
- 1.5 tsp1.5 tsp1.5 tsp Turmeric, ground spice, organic if possible
- .5 tsp.5 tsp.5 tsp Himalayan Pink Salt, More to Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, ginger, garlic, and pepper flakes, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle together while stirring for about a minute. Add the onion, celery, bell pepper, 1 tsp. turmeric, and a good pinch of both salt & pepper. Stir everything together to combine and let the veggies cook 10 minutes, or until mostly soft. Stir as needed and always remember to reduce your temp if you notice browning.
- Stir in the dry lentils along with another good pinch of salt & pepper. Continue to stir and cook a couple of minutes before pouring in the wine. Let the wine simmer off until mostly reduced, a couple minutes. Pour in the broth and coconut milk, stir, and let your soup come to a boil. Once boiled, stir in the 1/2 Tsp. salt and remaining 1/2 tsp. turmeric. Reduce the heat to a simmer and cover with a tilted lid for 20 - 25 minutes, or until your lentils are soft.
- Carefully remove about a heaping cup of your soup and transfer it a blender safe dish. Use an Immersion Blender to puree until thick and smooth. Stir this back in to your soup and let it come to temperature.
- Turn off the heat and squeeze in the juice of half of your lemon. Taste, and if desired, add the remaining half as well. I liked it citrusy so I used a full lemon, but cater to your own taste. Season to taste with salt & pepper prior to serving.
- Serve your bowls garnished with a slice of lemon, some fresh cilantro, diced red onion, and a few dashes of pepper flakes. ENJOY!
- Remaining soup can be refrigerated in an airtight container for 4 days.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Soups Specific Carbohydrate Diet Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 857 |
| Fat: | 46 g |
| Carbohydrates: | 89 g |
| Protein: | 33 g |
| Cholesterol: | 0 g |
| Sodium: | 1057 mg |
| Fiber: | 14 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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