TURMERIC LENTIL SOUP

Name: TURMERIC LENTIL SOUP
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 1 cup dried red lentils; 1 cup dried split peas; 3 onions diced; 4 garlic cloves diced; 1 tbsp grated ginger; 1 tsp chilli flakes; 1tsp salt; 1 tsp cumin; 2 tbsp turmeric; 2 cups diced pumpkin; 2 capsicums; 1 cup diced mushrooms; 2 diced carrots; 2 diced potatoes; 6 cups water or vegetable stock; 3 cups soy milk; 1 tsp cracked black pepper; Yogurt; Lemon wedges; Fresh parsley; Cashews

6 steps

Prep:15minCook:30min

I’ve been feeling a little bit off these past few days, and this turmeric lentil soup has been such an enjoyable treat that provides so many nourishing nutrients. It’s high in protein, potassium, zinc and magnesium while providing much-needed hydration. I can’t recommend it enough for when you’re feeling a little under the weather and feel like something soothing and satisfying that’s also going to help you recover. It makes 4 plates as a main but would also be great as a starter or snack throughout the day. ✨Nutrition tip: Legumes are an excellent source of zinc, and if you’re currently working towards increasing your zinc intake, soaking the lentils and peas can be helpful. Although it’s not necessary, soaking does reduce phytates, which can inhibit zinc absorption.

Updated at: Thu, 17 Aug 2023 03:58:27 GMT

Ingredients

6 servings

1 cupdried red lentils

1 cupdried split peas

1 Tbspgrated ginger

1 tspchilli flakes

1 tspsalt

1 tspcumin

2 Tbspturmeric

2 cupspumpkin

1 cupmushrooms

6 cupswater

3 cupssoy milk

1 tspcracked black pepper

To Serve

Instructions

Step 1

Rinse the lentils and peas well.

Step 2

Add the onions to a pot on medium heat and cook for 5 minutes, using water to prevent them from sticking as needed.

Step 3

Add the garlic, ginger, chilli, cumin, salt, and turmeric and cook for a minute while stirring.

Step 4

Add the pumpkin, capsicums, mushrooms, carrots, potatoes, lentils, split peas and vegetable stock. Cook covered for 30 minutes, stirring occasionally.

Step 5

Turn off the heat, add the soy milk and black pepper, and stir well. Adjust the salt as needed.

Step 6

Pour into individual bowls and serve topped with a squeeze of lemon, soy yogurt, fresh parsley and cashews, and enjoy.

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