Immune Boosting Lentil Soup (Printable Version)
Hearty lentil soup with vegetables, turmeric, and ginger that supports wellness and vitality.
# What You'll Need:
→ Vegetables
01 -
1 large onion, diced
02 -
3 large carrots, chopped
03 -
2 parsnips, chopped (or substitute sweet potatoes)
04 -
3 stalks celery, finely chopped
05 -
2 cups kale or spinach, finely chopped
06 -
6 cloves garlic, minced (approx. 3 tbsp)
07 -
2 tbsp fresh parsley, chopped
→ Liquids & Oils
08 -
2 tbsp extra virgin olive oil
09 -
4 cups vegetable broth
10 -
2 cups water
11 -
Juice of 1 small lemon
→ Spices & Others
12 -
2 tbsp fresh ginger, minced
13 -
1 tsp dried turmeric
14 -
¾ cup red lentils
15 -
½ tsp sea salt, plus additional to taste
16 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Heat extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering. Add diced onion and sauté for 3 minutes until softened and fragrant.
02 -
Incorporate chopped carrots, parsnips (or sweet potatoes), and celery. Continue sautéing for 5 minutes until vegetables begin to soften.
03 -
Stir in minced garlic, dried turmeric, and minced fresh ginger. Cook together for 1 minute to release aromatic flavors.
04 -
Pour in vegetable broth and water, then add red lentils, sea salt, and several grinds of black pepper. Stir to combine and bring mixture to a boil.
05 -
Reduce heat to low, cover the pot, and simmer for 15 minutes until lentils and vegetables are tender.
06 -
Remove from heat. Stir in finely chopped kale or spinach, fresh parsley, and lemon juice. Cover and let sit for a few minutes to soften the greens.
07 -
Taste and adjust salt as needed (additional ¼ tsp recommended). Serve warm to enjoy the nourishing benefits.
# Additional Notes:
01 -
Use sweet potatoes as a parsnip alternative for a sweeter flavor profile.