Healing Spiced Lentil Soup
This is the sister to my classic Vegetable & Lentil version but with an anti-inflammatory twist: All the healing spices (ginger, turmeric, cinnamon, coriander, and cayenne) combine with a hearty dose of plant-based protein for an immune-boosting soup that will warm you up from the inside out. Bonus: the smell alone is amazing!
INGREDIENTS
Serves 6
2 tablespoons coconut oil
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1 tablespoon fresh ginger, grated
1 tablespoon fresh turmeric, freshly grated (or 1 teaspoon dried)
1 teaspoon cinnamon
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 cup sweet potato, peeled and diced into small cubes
4 cups low sodium, organic vegetable broth
1 can full fat coconut milk (BPA-Free)
1 cup red lentils, rinsed
Up to one cup water, optional (only use to thin soup)
1 teaspoon sea salt
2-3 tablespoons fresh cilantro, chopped
Sea salt and freshly ground pepper to taste
OPTIONAL: 1 tablespoon lemon juice (or juice from half of lemon)
3 cups spinach, reserved until the end
This is the sister to my classic Vegetable & Lentil version but with an anti-inflammatory twist: All the healing spices (ginger, turmeric, cinnamon, coriander, and cayenne) combine with a hearty dose of plant-based protein for an immune-boosting soup that will warm you up from the inside out. Bonus: the smell alone is amazing!
INGREDIENTS
Serves 6
2 tablespoons coconut oil
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1 tablespoon fresh ginger, grated
1 tablespoon fresh turmeric, freshly grated (or 1 teaspoon dried)
1 teaspoon cinnamon
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 cup sweet potato, peeled and diced into small cubes
4 cups low sodium, organic vegetable broth
1 can full fat coconut milk (BPA-Free)
1 cup red lentils, rinsed
Up to one cup water, optional (only use to thin soup)
1 teaspoon sea salt
2-3 tablespoons fresh cilantro, chopped
Sea salt and freshly ground pepper to taste
OPTIONAL: 1 tablespoon lemon juice (or juice from half of lemon)
3 cups spinach, reserved until the end
METHOD
In a large pot, heat the coconut oil over medium-high heat. Add the onion and sauté until almost translucent, about 5-6 minutes. Next, add the garlic, cumin, ginger, turmeric, cinnamon, coriander, and cayenne. Stir until the onion is coated with the spices. Next add the carrots, celery and sweet potato and continue to stir for an additional 6- 7 minutes. Add the broth, coconut milk, lentils, and sea salt and bring the mixture to a boil. Reduce the heat to low heat. Cover and simmer for about 30-35 minutes or until the lentils are softened. Add water for a thinner consistency if necessary. Once cooked, stir in the cilantro and spinach, and mix until the greens are slightly wilted. Season with additional sea salt and pepper to taste. Ladle into bowls and serve warm. Store any remaining soup in the refrigerator for 5 days. Enjoy!
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