Creamy Lentil Soup with Turmeric

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Creamy Lentil Soup with Turmeric

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• Olive or coconut oil
• 1 yellow onion finely diced
• 4 cloves garlic minced
• 1 tsp. ground turmeric
• 1 1-inch piece ginger root, peeled and grated
• 1 tsp. cumin powder
• 1 ½ cups lentils
• 4 - 5 cups chicken or veggie broth
• 1 can diced tomatoes
• 1 cup milk or milk substitute
• Salt and pepper to taste

Instructions

1. ¼ cup plain yogurt and chopped fresh cilantro for garnish (optional)
2. Pick over the lentils removing any stones that are misshapen or discolored. Rinse thoroughly. Lightly cover the bottom of a pan with olive or coconut oil and heat. Add chopped onions and sauté until soft. Add garlic, ginger, turmeric, and cumin and stir for a minute or two. Add the broth, lentils and tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes, or until the lentils are soft.
3. Remove from the heat and, working in batches, puree in a food processor or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Serve with a garnish of cilantro and a dollop of yogurt.

• Olive or coconut oil
• 1 yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tsp. ground turmeric
• 1 (1-inch) piece ginger root, peeled and grated
• 1 tsp. cumin powder
• 1 ½ cups lentils
• 4 - 5 cups chicken or veggie broth
• 1 can diced tomatoes
• 1 cup milk or milk substitute
• Salt and pepper, to taste
• ¼ cup plain yogurt and chopped fresh cilantro for garnish (optional)

Pick over the lentils removing any stones that are misshapen or discolored. Rinse thoroughly. Lightly cover the bottom of a pan with olive or coconut oil and heat. Add chopped onions and sauté until soft. Add garlic, ginger, turmeric, and cumin and stir for a minute or two. Add the broth, lentils and tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes, or until the lentils are soft.

Remove from the heat and, working in batches, puree in a food processor or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Serve with a garnish of cilantro and a dollop of yogurt.

Print

Creamy Lentil Soup with Turmeric

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• Olive or coconut oil
• 1 yellow onion finely diced
• 4 cloves garlic minced
• 1 tsp. ground turmeric
• 1 1-inch piece ginger root, peeled and grated
• 1 tsp. cumin powder
• 1 ½ cups lentils
• 4 - 5 cups chicken or veggie broth
• 1 can diced tomatoes
• 1 cup milk or milk substitute
• Salt and pepper to taste

Instructions

1. ¼ cup plain yogurt and chopped fresh cilantro for garnish (optional)
2. Pick over the lentils removing any stones that are misshapen or discolored. Rinse thoroughly. Lightly cover the bottom of a pan with olive or coconut oil and heat. Add chopped onions and sauté until soft. Add garlic, ginger, turmeric, and cumin and stir for a minute or two. Add the broth, lentils and tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes, or until the lentils are soft.
3. Remove from the heat and, working in batches, puree in a food processor or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Serve with a garnish of cilantro and a dollop of yogurt.