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Anti-Inflammatory Turmeric Lentil Soup

A comforting and nutritious soup packed with the anti-inflammatory benefits of turmeric and the flavors of lentils, coconut milk, and spices.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils (green or brown) Rinse well before using.
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 2 carrots, diced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Once hot, add the diced onions and sauté until they are translucent.
  3. Add the minced garlic, turmeric powder, and cumin to the pot. Stir for about a minute until fragrant.
  4. Rinse the lentils well and add them to the pot, followed by the vegetable broth and coconut milk. Bring to a gentle boil.
  5. Once boiling, reduce the heat and let simmer for 20-25 minutes, or until the lentils are tender.
  6. Stir in the diced carrots and season with salt and pepper to taste. Allow the soup to cook for an additional 5-10 minutes.
  7. Serve hot, garnished with fresh cilantro.

Notes

To add more nutrients, consider adding spinach or kale. Avoid overcooking the lentils, and rinse them thoroughly to avoid grit.