Prep Time: 20 minutes | Cook Time: 40 minutes | Serves: 8
Red lentils are the star ingredient in this thick and rich soup, high in protein, with a dose of anti inflammatory turmeric that adds a bright yellow color.
Ingredients
- 1 Tablespoon, coconut oil
- 1 each, leek, white part, cleaned and small dice
- 1 small, yellow onion, small dice
- 4 stalks, celery, small dice
- 3 each, carrots, large dice
- 3 each, parsnips, large dice
- 1 tablespoon, turmeric, ground
- 1 tablespoon, cumin, ground
- 2 cups, red lentils, rinsed
- 6-8 cups, vegetable stock or water
- 2″ piece, kombu
- Salt and fresh ground pepper to taste
Method
- Heat soup pot over medium heat, add coconut oil. Saute leeks, onions and celery for 2-3 minutes until softened slightly, add carrots and parsnips and stir to combine with other vegetables.
- Sprinkle turmeric and cumin over vegetables and saute for a few minutes until spices become fragrant, but be careful not to burn them.
- Add lentil, stock and kombu to the pot, stir ingredients to combine.
- Bring to a boil, then turn down heat to simmer , cover and cook for @ 25-30 minutes until lentils are soft and vegetables are cooked.
- Taste soup, add more stock/water if needed and season with natural salt and pepper as needed.
- Serve soup warm as is or with a dollop of pesto or gremolata
Chefs tips
Leftover soup can be frozen or stored in the refrigerator.
Add in other seasonal vegetables such as sweet potato, winter squash or fennel.
Add in 1 tablespoon of umeboshi vinegar after cooking for a tart and salty flavor.
Add in a dash of two of hot sauce to individual portion for a spicy finish