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Nutrition
Anti-Inflammatory Lentil Soup
Warm up this season with a nourishing bowl of anti-inflammatory lentil soup. Packed with immune-boosting spices, lentils, and vegetables, it’s the perfect cozy, healthful meal for colder months.
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The colder months are here, and with them comes a longing for comforting, nourishing meals that warm you from the inside out. As the temperature drops, it's the perfect time to indulge in hearty, wholesome dishes that not only satisfy but also support your body during the season.
This anti-inflammatory lentil soup for six is the ideal choice—packed with nutrient-dense lentils, vibrant vegetables, and powerful anti-inflammatory spices like turmeric, cumin, and ginger. Not only does it offer a cozy, satisfying meal, but it also promotes overall health, helping to reduce inflammation and boost immunity. Whether you're curling up on a chilly evening or need a nourishing lunch to power through your day, this soup will become a go-to for the colder months ahead.
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04
serves
230
calories
10
minutes
3/10
simplicity
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped potato
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 cup brown lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 1/4 cup tomato paste
- 1 cup coconut milk
- 1 tablespoon lemon juice
- 3 cups spinach
Easy Steps
01Chop the onion, carrot, potato, and mince the garlic.
02In a large pot, heat the olive oil over medium heat.
03Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic, and cook for another minute until fragrant.
04Stir in the chopped carrot, potato, and all the spices: turmeric, cumin, ginger, smoked paprika, cinnamon, salt, and black pepper.
05Cook for about 2-3 minutes, stirring occasionally, to toast the spices and bring out their flavors.
06Add the brown lentils, red lentils, vegetable broth, water, and tomato paste to the pot. Stir to combine, then bring the soup to a boil.
07Once the soup reaches a boil, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils and vegetables are tender.
08Stir in the coconut milk and lemon juice, then cook for an additional 5 minutes to heat everything through.
09Stir in the spinach and cook for another 2-3 minutes, or until wilted.
10Ladle the soup into bowls and enjoy! Optionally, you can garnish with fresh herbs or a dollop of yogurt for added richness.
Nutritive Value
- Carbohydrates:31g
- Protein:11g
- Fat:7.6g
- Fibre:7.3g
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