Lemon Turmeric Lentil Soup

Lemon Turmeric Lentil Soup



Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

• 1/4 C EVOO
• 1 Large Yellow Onion, chopped
• 4 stalks Celery, diced
• 1 Carrot, peeled & diced
• 6 cloves Garlic, crushed & minced
• 1/2 Tbsp. Fresh Ginger, grated
• 1/2 Tbsp. Fresh Turmeric Root, grated
• 1 1/2 C Split Red Lentils
• 6 C Fresh Baby Spinach
• 6 C PC Brand Plant-Based Chicken Broth
  
• 1 C Water 
• 2 Tbsp. Fresh Parsley, chopped
• 2 Lemons
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Turmeric Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. + Pink Salt
• Cracked Pep To Taste

DIRECTIONS

• Begin heating the oil, pepper flakes, and garlic in a medium sized pot set to about medium heat. Once heated, let the garlic sizzle for 30 seconds before adding the grated ginger and turmeric. Stir and cook another 30 seconds before adding the onion, celery, carrot, and a good pinch of pink salt & cracked pepper. Stir and cook 5 minutes or so until veggies have started to go tender.
• Rinse the lentils and pick out any debris before adding them to the pot. Stir and break up any clumps of lentils. let those go another minute before adding the broth & water. bring the soup to a boil and once boiled, stir in the garlic powder, turmeric powder, and 1/2 tsp. sea salt. Reduce heat to medium low and simmer about 15 - 20 minutes until lentils are cooked down.​

• Stir in the fresh spinach and continue to simmer until the spinach is wilted. Squeeze in the juice of 1 lemon and stir in the fresh parsley. Taste and add additional lemon, salt, or pepper as desired.
• For service, serve up a bowl and garnish with a slice of lemon, some more parsley and pepper flakes. ENJOY!

HAPPY VEG