Aromatic spices are simmered with protein-packed lentils in this hearty and satisfying Vegan Turmeric Soup recipe.
Course dinner, lunch, Soup
Cuisine Asian, gluten-free, vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Equipment
Stovetop
Ingredients
2tablespoonsgrapeseed oilor as needed to coat the pot
1cupdiced red onion(½ large)
3carrots,diced
6clovesgarlic,sliced
2-inchpiece ginger,grated
1tablespoonground turmeric
1tablespoonground coriander
½teaspooncayenne pepper(optional)
Salt and pepper
1cupdry lentils
4cupsvegetable broth
1(13.5-ounce) cancoconut milk
2cupsspinach or kale
Optional for serving:
Fresh cilantro
Unsweetened Plain Coconut Milk Yogurt Alternativeor dairy-free yogurt of choice
Instructions
Heat grapeseed oil in a large stockpot over medium heat. Stir in onion and cook 4 minutes, or until translucent. Stir in carrots, garlic, and ginger, and cook 3 minutes, or until aromatic. Stir in turmeric, coriander, cayenne pepper (if using), salt, and pepper. Stir in lentils, vegetable broth, and coconut milk, cover, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to low-medium and cook 15 minutes, or until lentils are tender. Stir in spinach or kale and turn off the heat. Transfer to bowls and serve with fresh cilantro and coconut milk yogurt alternative if desired.
Store in an airtight container and refrigerate up to 1 week or freeze for up to 6 months.
Notes
Use the carrot tops if desired to reduce food waste. Add them when you stir in the spinach or kale.