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Turmeric, lentil and lemon soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Golden turmeric lentil soup with anti-inflammatory benefits.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 large red onion, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 1 tsp turmeric
  • 1.25 gm ground cinnamon
  • 1/2 tsp dried chilli flakes
  • 500ml (2 cups) Vegetable Liquid Stock
  • 135g (3/4 cup) French green lentils, rinsed, drained
  • 2 vine-ripened tomatoes, chopped
  • 150g green beans, trimmed, sliced
  • 100g Chopped Kale
  • 21.00 gm fresh lemon juice
  • 40.00 ml chopped fresh coriander
  • Natural yoghurt, to serve (optional)
Instructions:
  • In a large saucepan over medium heat, sauté onion and celery in olive oil until softened, about 5 minutes. Add garlic, lemon zest, turmeric, cinnamon, and chili flakes. Stir and cook for another minute until fragrant.
  • Combine stock, lentils, tomato, and 750ml (3 cups) water in the pan and bring to a boil. Reduce heat to low, partially cover, and simmer for 30 minutes until lentils are tender.
  • Combine the beans and kale in the soup, simmer for 3-4 minutes until beans are tender-crisp. Add lemon juice, pepper, and stir in coriander just before serving. Optionally, top with a dollop of yogurt.

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