Turmeric red lentil coconut soup
Simple, satisfying soup with a creamy feel, that’s how I would sum up this soup. Apart from the main ingredients this soup also contains sweet potato, kale, ginger, carrot and a bit of my favourite moroccan spice Ras el hanout. It’s a great soup to freeze and swipe out for a quick lunch or dinner.
Turmeric and ginger are both potent anti inflammatory ingredients. Meaning they help fight anything that might be causing inflammatory responses in your system such as; refined sugar, white flour, alcohol, just to name a few. We want to avoid inflammatory situations in our system as they aggregate and cause trouble and lead to various chronic diseases, arthritis being an extreme example.
The nice thing with this soup is it carries enough flavour to be eaten at alike warm temperature which makes it a nice spring/autumn time soup.
Ingredients for a soup serving 4 (large portions):
250g lentils
500ml water
1 tube size fresh ginger, chopped finely
1/2 chilli, chopped* optional
1 onion, diced / 1 spring onion, sliced / 1/2 leek sliced
3 medium kale leaves (I used cavalero nero)
1 large carrot, diced
1 sweet potato, peeled and diced
1 tbsp coconut oil / avocado oil
1/2 tbsp ground turmeric
1/2 tbsp cumin poweder
1/2 tbsp curry powder
1/2 juice lemon
400ml (1 tin) coconut milk
salt and pepper
Squeeze of fresh lemon juice
Instructions:
In a large soup pan heat the coconut oil and fry the onion, chili and turmeric for 2-3 minutes.
Now add the chopped ginger along with the diced carrot and sweet potato. Fry this for another 1-2 minutes, making sure to stir and get everything coated in the turmeric.
Rinse the lentils thoroughly, then add them along with the water and veggie stock, stir. Bring to a boil and then lower the heat. Cook for 15 min.
Now add the coconut milk, the chopped kale and spring onion. Allow to simmer for another 10min.
Once the soup is done you turn it off the heat and add the lemon juice, stir.
If you want to blend the soup (which I did), you will need to allow the soup to cool off slightly before whizzing it up. I like to use a hand blender as this allows me to keep allow for some chunky bits to remain.
