LENTIL, LEMON & TURMERMIC SOUP
My go-to lentil soup recipe, here it is!
I make this soup with lentils, veggies, turmeric, and fresh lemon whenever I’m in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. This is our favourite lentil soup recipe- it's a classic but with a yummy twist. Super hearty & hits the spot every time, I know making this recipe once will end in a household staple if you try it!
INGREDIENTS
2 tablespoons olive oil
1 cup, finely chopped onion
2 cloves minced garlic
1 cup celery, diced
1 cup carrot, diced
1 cup zucchini, diced
2 bay leaves **
1 piece Kombu (seaweed)**
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
2 cups (12 ounces) lentils, picked and rinsed
8 cups chicken or vegetable broth
1 cup of organic frozen spinach, or frozen kale
1 to 2 lemons
1/2 cup chopped fresh herbs like parsley or coriander
Fine sea salt, to taste
Salt & Pepper
**Add a Bay Leaf and Piece of Kombu: While lentils have a natural earthy flavor, a bay leaf and piece of kombu seaweed adds more flavor to the tiny legume. Additionally, the enzymes in kombu break down the phytic acid in lentils making them more easily digestible (and you’ll end up less bloated). Kombu adds vitamins, nutrients and trace minerals as well, including iodine.
INSTRUCTIONS
Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, celery & zucchini and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
Stir in the lentils and broth & add the bay leaves & kombu. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. For even more lemon flavor, serve with a few lemon slices.
HOW TO STORE:
The soup will keep stored in the refrigerator up to four days and in the freezer for several months. If when reheating the soup, it seems too thick or dry, add a splash of extra broth or water.
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BON APPETIT!
Photography by Patricia Brochu