There’s nothing better than a bowl of healthy, spicy soup.
It’s the most comforting meal ever, and the great taste is a bonus. Turmeric lentil soup is the most delicious thing you will ever try, and this soup marries the best ingredients from your pantry. You can also use any leftovers in it.
But, first, let’s go through the ingredients:
The yellow spice is incredibly versatile, and adds an excellent heat to mustard, sauces, and soups. Curcumin is a powerful anti-inflammatory agent in turmeric, and it aids in the treatment of burns, swellings, worms, wound infections, and sores.
Use turmeric to treat headaches, diarrhea, high cholesterol level, gallbladder issues and indigestion. It will also relieve your bloating.
It’s actually 4 parts of coconut and one part of water. Avoid the sweetened cream, as it contains added sugar. Coconut milk is made of equal parts of water and coconut. It’s lighter than the cream version. Coconut cream makes dishes richer, and it’s abundant in healthy fat.
Coconut cream contains medium-chain fatty acids, and these give your cells enough energy. Fatty acids stimulate metabolism, and enhance digestion. Coconut cream has the same benefits as coconut oil. Lauric acid strengthens immunity, and destroys bacteria, viruses, and fungi. Vegans use coconut cream instead of dairy cream.
Legumes are healthy, and lentils pack nutty, earthy flavor and tons of nutrients. This gift of nature lowers cholesterol, strengthens heart, enhances digestion, regulates blood sugar, and boosts energy. Lentils will give you enough folate, and women need it.
Creamy turmeric lentil soup
- 1 tbsp. Olive Oil (coconut oil works well, too)
- 1 medium-sized yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves
- 2 tsp. turmeric
- 2 tsp. cumin
- 1 tsp. smoked paprika
- ⅛ tsp. red pepper flakes
- 1 cup lentils (the choice is yours)
- 4 cups broth (use homemade vegetable, chicken or fish broth. Beef broth is too heavy for this recipe)
- 2 cups spinach, kale, or other green
- 1 14 oz can coconut cream
Sautee the onion for 3 minutes, and add in your carrots and celery. Cook for 5 minutes or until soft. Add in your garlic and spices, and cook for a minute. Add the lentils, and pour in the broth. Bring the liquid to a boil, turn the heat on low, and simmer uncovered for 25 minutes.
Add the greens and the cream. Stir well.
Squash and bell peppers make for an excellent addition to this soup. Use leek instead onions, or add lemon grass for a thai experience. Cilantro and lime juice add freshness to the soup, but make sure at them at the end.
This is one of the most delicious soups ever. You can add pretty much whatever pops in your mind, but make sure you stick within the ‘healthy’ range.