Anti-Inflammatory Veggie Soup with Turmeric

Name: Anti-Inflammatory Veggie Soup with Turmeric
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup red lentils, dry (190 g); 1 Russet potato, peeled and cut into cubes; 2 carrots, cut into slices; 3 celery stalks, diced; 1 large yellow onion, finely diced; 3 garlic cloves, diced; 4 cups low sodium vegetable broth (950 ml); 1 tbsp freshly squeezed lemon juice; 1 large bunch parsley, finely chopped; 1 tbsp tomato paste; 1 cup canned diced tomatoes (240 ml); 2 cups baby spinach (60 g); 2 tsp cumin; 1 tsp turmeric; 2 tsp sweet paprika; ½ tsp coriander seeds; 1-inch ginger piece, peeled and grated; 1 tsp salt; Freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 3

Author : Alena

winter fall one pot

Anti-Inflammatory Veggie Soup with Turmeric

Instructions

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Step 1

Place a large pot over medium heat and add the onion, garlic, carrot, celery, potato and spices. Sauté everything in a splash of water for 5 minutes, stirring frequently.

Step 2

Add the vegetable broth, tomato paste and diced tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.

Step 3

Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender, but not overcooked.

Step 4

Season your carrot lentil soup with salt and pepper, then add the spinach and let it simmer for five more minutes.

Step 5

Turn off the heat, add the chopped parsley and lemon juice and serve your homemade anti-inflammatory soup warm.

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