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Turmeric Ginger Lentil Soup

Turmeric Ginger Lentil Soup
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Ingredients

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  • 1 cup dried red lentils, rinsed and drained
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 4 cups vegetable broth
  • 1 can (14 oz) light coconut milk
  • 2 cups fresh spinach or kale
  • 1 tablespoon olive oil
  • Juice of half a lemon
  • Salt and black pepper to taste

Instructions

  1. Step 1: Sauté the Aromatics
    Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Step 2: Bloom the Spices
    Add the ground turmeric, cumin, and red pepper flakes to the pot. Stir constantly for about 30 seconds to “bloom” the spices in the oil. This process releases their essential oils and deepens the overall flavor of the soup.
  3. Step 3: Simmer the Lentils
    Pour in the rinsed red lentils and the vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the lentils are soft and have started to break down.
  4. Step 4: Incorporate Creaminess and Greens
    Stir in the coconut milk and the fresh spinach. Continue to cook for 2 to 3 minutes until the spinach has wilted and the soup is heated through. If the soup is too thick, you can add a splash more broth or water.
  5. Step 5: Final Seasoning
    Turn off the heat and stir in the fresh lemon juice. Season with salt and black pepper to taste. The lemon juice is crucial as it cuts through the richness and makes the turmeric flavor pop.

Find it online: https://www.yucolor.com/healthy/turmeric-ginger-lentil-soup/