Smokey Red Lentil Soup with Turnip, Yuca & Greens

Based on Pinch of Yums recipe https://pinchofyum.com/smoky-red-lentil-soup-with-spinach

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the aromatics:

Step 2

Heat olive oil in a large soup pot over medium. Add onion, carrot, celery, turnip, and yuca. Sauté until softened, about 10 minutes.

Step 3

Add flavor base:

Step 4

Stir in garlic, smoked paprika, cumin, turmeric, garlic powder, and onion powder. Sauté for 1 minute until fragrant.

Step 5

Lentils & broth:

Step 6

Add rinsed red lentils and vegetable broth. Stir, bring to a simmer. Partially cover and cook for 20–25 minutes, stirring occasionally, until lentils and root veg are tender but not mushy. (Red lentils dissolve some, yuca/turnips will stay chunkier.)

Step 7

Bulk up on greens & coconut milk:

Step 8

Stir in chopped greens and coconut milk. Simmer 3–5 minutes until greens wilt.

Step 9

Finish:

Step 10

Add salt, lemon juice, and maple syrup (if using) to taste. Adjust seasoning as desired.

Step 11

Serve:

Step 12

Ladle into bowls. Optionally, top with seeds for added texture and nutrients. Skip all bread/naan sides.

Step 13

Storage: Let soup cool, portion into mason jars or mylar bags. Vacuum seal for fridge/freezer; freeze-dry in batches for shelf-stable long-term storage.

Step 14

Extra Bulk: Max out greens as much as you like; mix spinach, kale, chard, and cabbage for diversity.

Step 15

Low-GI Tip: Eat as a main meal with salad and/or seeds; avoid all bread/sugar sides.

Step 16

No bread on the side—enjoy as a hearty, stand-alone bowl