Looking for a new lentil recipe!
Why not add the lentil, lemon and turmeric soup from https://www.inspiredtaste.net/40400/lentil-soup/
Turmeric has many health benefits. Besides having a very powerful anti-inflammatory effect, it can help with symptoms of depression, Alzheimer’s, concentration and heart disease to name just a few.
This comforting soup is perfect for the cooler fall weather that is fast approaching!
YOU WILL NEED
- 2 tablespoons olive oil
- 2 cups finely chopped onion (1 medium onion)
- 1 1/2 cups chopped carrot (2 large carrots)
- 2 teaspoons minced garlic (3 cloves)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground turmeric
- 2 cups (12 ounces) lentils, picked and rinsed
- 8 cups chicken or vegetable broth
- 2 heaping cups shredded kale or spinach
- 1 to 2 lemons
- 1/4 cup chopped fresh herbs like parsley or dill, optional
- Fine sea salt, to taste
DIRECTIONS
Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.
The soup will keep stored in the refrigerator up to four days and in the freezer for several months. If when reheating the soup, it seems too thick or dry, add a splash of extra broth or water.
- For some extra flavor, cook bulk sausage or ham with the onions and carrots.
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