Whip up this simple antiinflammatory lentil soup recipe Packed w nutrients this powerful recipe combats inflammation Easy healthy delicious
Total Time:45 minutes
Yield:6 servings 1x
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon cumin
½ teaspoon coriander
1 cup red lentils, rinsed
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon lemon juice, fresh
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Add Aromatics and Spices: Add the minced garlic, turmeric, ginger, cumin, and coriander to the pot. Cook for another minute, stirring constantly, until fragrant. This will really bring out the flavors of the spices.
Incorporate Lentils and Broth: Stir in the rinsed red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have started to break down.
Season and Finish: Once the lentils are cooked, stir in the salt, pepper, and fresh lemon juice. Taste and adjust the seasonings as needed. If you prefer a smoother soup, you can use an immersion blender to partially blend the soup.
Serve and Garnish: Ladle the anti-inflammatory lentil soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
