Ginger Turmeric Lentil Soup
Red lentils cook quickly into a rich satisfying soup flavored with fresh ginger, turmeric, and warming spices that have been used for centuries to fight inflammation. It is an inexpensive and deeply nourishing one-pot meal that feeds a crowd.
A hearty one-pot red lentil soup spiced with ginger and turmeric that is both anti-inflammatory and incredibly filling.
Nutrition per serving
Ingredients
Protein
Produce
Spice
Liquid
Fat
Instructions
Bloom the Spices
Heat coconut oil in a large pot over medium heat. Add the grated fresh ginger and turmeric and cook for 90 seconds, stirring constantly, until fragrant. This step releases fat-soluble curcumin compounds from the turmeric.
Add Tomatoes and Lentils
Pour the diced tomatoes into the pot with their juices and stir to combine with the spices. Add the rinsed red lentils and stir everything together thoroughly.
Simmer the Soup
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover partially, and simmer for 25 minutes until the lentils have fully dissolved into a thick porridge-like consistency.
Finish and Serve
Stir the soup well and taste for seasoning. Add sea salt and black pepper as desired. Serve hot in deep bowls. The soup thickens considerably upon standing so add broth when reheating leftovers.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.