Anti-Inflammatory Red Lentil Soup
This anti-inflammatory red lentil soup is a nourishing bowl of comfort packed with healing ingredients like turmeric, ginger, and garlic.
Ingredients
- 2 tbsp olive oil or coconut oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 medium carrot diced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper helps absorb turmeric
- 1 cup red lentils rinsed
- 4 cups vegetable broth or water + 1 bouillon cube
- 1 cup coconut milk optional for creaminess
- Juice of ½ lemon or lime
- Salt to taste
- Fresh cilantro or parsley for garnish
Instructions
Sauté the aromatics
- Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until fragrant and softened.
Add the spices
- Stir in the ground turmeric, cumin, smoked paprika, and black pepper. Cook for about a minute to release their flavors.
Add lentils and broth
- Add the rinsed red lentils, diced carrot, and vegetable broth to the pot. Stir everything together and bring it to a boil.
Simmer until creamy
- Reduce the heat to low and let the soup simmer uncovered for 20–25 minutes. Stir occasionally to prevent sticking. The lentils will break down, creating a creamy texture.
Blend for smoothness (optional)
- For an extra creamy consistency, you can blend half the soup using an immersion blender or a regular blender. This step is optional but adds a velvety touch.
Finish and serve
- Stir in the coconut milk (if using) and the juice of half a lemon. Taste and adjust the salt as needed. Serve hot, garnished with fresh cilantro or parsley and a drizzle of olive oil.