By plantbaes
Turmeric Lentil Soup
5 steps
Prep:15minCook:30min
A nourishing and hydrating soup, packed with protein, potassium, zinc, and magnesium. Perfect for recovery and overall wellness.
Updated at: Sat, 20 Apr 2024 08:39:44 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
28
High
Nutrition per serving
Calories381 kcal (19%)
Total Fat3.8 g (5%)
Carbs66.6 g (26%)
Sugars10.3 g (11%)
Protein23.8 g (48%)
Sodium460 mg (23%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cupsplit red lentils
1 cupdried split peas
3onions
diced
4garlic cloves
diced
1 Tbspgrated ginger
1 tspchili flakes
1 tspsalt
1 tspground cumin
2 Tbspground turmeric
2 cupspumpkin
diced
2red capsicums
1 cupmushrooms
diced
2carrots
diced
2potatoes
diced
6 cupswater
or vegetable stock
3 cupssoy milk
1 tspcracked black pepper
Instructions
Step 1
Rinse the lentils and peas well. In a large pot, sauté the diced onions on medium heat for about 5 minutes, adding water as necessary to prevent sticking.
Step 2
Add the diced garlic, grated ginger, chili flakes, cumin, salt, and turmeric to the pot. Stir well and cook for another minute.
Step 3
Add the diced pumpkin, capsicums, mushrooms, carrots, potatoes, lentils, split peas, and vegetable stock to the pot. Cover and let it cook for about 30 minutes, stirring occasionally.
Step 4
Turn off the heat, then add the soy milk and black pepper. Stir well to combine. Taste and adjust the salt as needed.
Step 5
Portion the soup into individual bowls. Serve each bowl with a squeeze of lemon, a dollop of soy yogurt, a sprinkle of fresh parsley, and a handful of cashews. Enjoy while hot.
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