Meaghan's Red Lentil, Turmeric and Lemon Soup

Meaghan's Red Lentil, Turmeric and Lemon Soup

This is such refreshing and delicious soup that's perfect for any time of year. The combination of ginger, turmeric, ginger and lemon pack a powerful taste sensation. If you're feeling unwell, or just need a pick me up the spices will give your immune system and energy a boost. While the low glycemic pumpkin, extra lentils for quality protein and plenty of greens will help to recharge your cells.

Meaghan's Red Lentil, Turmeric and Lemon Soup

Meaghan South
Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Category

Soups

Source URL

https://www.meaghansouth.com/blog/red-lentil-turmeric-and-lemon-and-soup

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/meaghans-red-lentil-turmeric-and-lemon-soup

This is such refreshing and delicious soup that's perfect for any time of year. The combination of ginger, turmeric, ginger and lemon pack a powerful taste sensation. If you're feeling unwell, or just need a pick me up the spices will give your immune system and energy a boost. While the low glycemic pumpkin, extra lentils for quality protein and plenty of greens will help to recharge your cells.

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon ghee
  • 1 onion, finely diced
  • 4 tablespoons ginger, grated
  • 2 tablespoons fresh turmeric, grated
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups red lentils, picked and rinsed
  • 6 cups chicken or vegetable broth
  • 2 large carrots, diced
  • 2 sticks celery, diced
  • 500 grams pumpkin, chopped
  • 6 cups shredded kale or silverbeet (or a combination)
  • 3 lemons, chopped in half
  • Bunch chopped fresh coriander
  • Herbamare or sea salt, to taste

Directions

  1. Heat the oil and ghee in a large pot over medium heat. Add the onions and cook, stirring occasionally, until softened and starting to smell sweet, about 5 to 7 minutes. Stir in the ginger, fresh turmeric, garlic, dried turmeric, fresh coriander root and black pepper and cook for 30 seconds.
  2. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Reduce the heat to a simmer and cook, partially covered.
  3. After 10 minutes add the chopped pumpkin, celery and carrots.
  4. When the lentils are tender (approx 20 minutes), uncover and stir in the kale (and/or silverbeet) and chopped coriander stems and cook, uncovered, another few minutes until cooked.
  5. Take the soup off the heat and serve each bowl with fresh coriander and 1/2 lemon for each person to squeeze in.
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