tomato turmeric lentil soup
This warming soup boasts healthy inflammatory busting turmeric, fresh ginger and fibre and protein from the lentils.
Kcalories per serve 227 / Protein 18.3g
Serves: 4 Prep time: 30 minutes
ingredients
3/4 cup red lentils
1 large onion
1 carrot
1 stalk celery
2 cloves garlic
1 tsp Turmeric paste, or 1 Tbsp turmeric powder
1 tsp grated fresh ginger
2 x 400g tin whole tomatoes
400ml vegetable or chicken broth
To serve
1 Tbsp yogurt
1 tsp honey
Instructions
Place lentils in a large bowl and cover with cold water. Set aside while you make the soup.
2. Finely chop the carrot, onion and celery. Season with salt and pepper. Heat the oil in a soup pot and slowly sauté the vegetables for at least 10 minutes, until soft and translucent (do not let darken or burn).
3. Add the garlic and soften for 2 minutes. Then add the spices and sauté for another two minutes.
4. Add the tomatoes and broth and bring to a simmer. Cook for 20 minutes.
5. Transfer to blender or use an immersion blender to blitz the soup to smooth.
6. Transfer back to the pan and add the lentils into the soup. Cook for 10 minutes more at a low simmer until lentils are just soft. Season soup to taste
To serve pour into bowls, lightly swirl through a tsp of yogurt, then drizzle with honey
Serve with one slice of sourdough, or Simply Seeded Crackers
