Description
This nourishing immune boosting soup is packed with anti-inflammatory ingredients like garlic, ginger, turmeric, and red lentils. It’s vegan, gluten-free, and ideal for staying healthy all year long.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 large carrots, chopped
2 parsnips, chopped (or sub with sweet potatoes)
3 celery stalks, finely chopped
6 garlic cloves, minced (about 3 tablespoons)
2 tablespoons fresh ginger, minced
1 teaspoon dried turmeric
¾ cup red lentils
2 tablespoons fresh parsley, chopped
½ teaspoon sea salt (plus more to taste)
4 cups vegetable broth
2 cups water
2 cups kale or spinach, finely chopped
Juice of 1 small lemon
Freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes until slightly softened.
2. Stir in the carrots, parsnips (or sweet potatoes), and celery. Sauté for another 5 minutes.
3. Add the garlic, ginger, and turmeric. Cook for 1 more minute, stirring frequently.
4. Pour in the vegetable broth and water. Stir in the red lentils, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and let simmer for 15 minutes until vegetables and lentils are tender.
6. Remove from heat. Stir in the kale or spinach, parsley, and lemon juice. Cover for a few minutes to allow the greens to wilt.
7. Taste and adjust seasoning if needed. Serve warm.
Notes
You can substitute parsnips with sweet potatoes for a slightly sweeter flavor. Use kale for a heartier texture or spinach for a lighter feel. Adjust lemon and salt to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Indian-Inspired