TURMERIC LENTIL SOUP

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.

Great

% Daily Values based on a 2,000 calorie diet

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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