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Warming Golden Lentil Soup

This Warming Golden Lentil Soup lets the normally humble lentil shine its tasty light! Great in a small bowl as a starter, or as larger serving with toasted bread or a fresh salad for a nice meal.

The Goods

Part of the legume family, lentils are full of fibre and protein, and minerals like iron. If you’re a vegan or vegetarian, this is a staple to add to your diet. Even if you aren’t, this is a healthy addition that’s super quick to cook, as it doesn’t require any pre soaking!

This Warming Golden Lentil Soup isn’t just a simple starter – its a balanced meal filled with legumes, vegetables and healing spices. Firstly, it’s the perfect meal on a cold day, thanks to the warming ginger and spicy jalepeno. Secondly, this soup packs an anti-inflammatory punch, due to the synergistic actions of black pepper and turmeric. That combination has been used for thousands of years in Ayurvedic medicine, and can make a difference in conditions like arthritis and IBS. Make this Golden lentil Soup ASAP and get everything from your tastebuds to your toes feeling good.

The Recipe

Ingredients

  • 1 L vegetable broth (homemade is best!)
  • 1 cup red lentils (well rinsed!)
  • 1/2 cup cilantro, chopped
  • 1-2 onions
  • 1 stalk celery
  • 1 jalapeño pepper
  • 1 inch piece of ginger
  • 5 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tsp turmeric
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp mustard seeds
  • 1 tsp garlic powder
  • 1/2 tsp chili flakes

Directions:

  1. Boil the lentils in half of the vegetable broth on medium high heat for 15-20 minutes or until soft. Set aside.
  2. Dice onions and celery and finely mince the garlic, ginger and jalapeño (remove the seeds if you don’t want the heat)
  3. In a large pan on medium heat, add the coconut oil, turmeric, black pepper and mustard seeds, and sauté until the seeds begin to pop.
  4. Add the celery and onions to the pot and cook for a few minutes, until they begin to turn translucent. You may have to turn heat down if you find its cooking faster.
  5. Add the chili flakes, garlic powder, garlic, ginger and jalapeño and cook for 2 more minutes.
  6. Add 3/4 of the contents of the pan to the lentils, as well as the remaining broth and the salt.
  7. Bring to a boil for a few minutes, turn off the heat and stir in fresh cilantro.
  8. Serve and garnish with a spoonful of sauté mixture on top, and extra cilantro if desired!

Need a delicious dessert for this meal? You need to check out these unreal muffins!

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