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 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Stephanie McKercher, RDN
2tablespoonsgrapeseed oilor as needed to coat the pot
1cupdiced red onion(½ large)
Salt and pepper
1(13.5-ounce) cancoconut milk
2cupsspinach or kale
Optional for serving:
Unsweetened Plain Coconut Milk Yogurt Alternativeor dairy-free yogurt of choice
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.
Use the carrot tops if desired to reduce food waste. Add them when you stir in the spinach or kale.
This recipe originally appeared on GratefulGrazer.com.