Spicy Turmeric Lentil Soup

Spicy Turmeric Lentil Soup

​Prep Time: 15 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

What You Need

• 1/4 C EVOO
• 1 Tsp. Ginger (from the jar)
• 1 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper (not green), diced
• 1.5 C Dry Split Red Lentils, rinsed
• 1/2 C White Wine ( I used a local Ontario Pinot Grigio)
• 3 C Pres. Choice Plant-Based Chik'n Broth
• 400ml Full Fat Coconut Milk
• 1 Lemon
• 1 1/2 Tsp. Turmeric
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• GARNISH - Lemon, Cilantro, Diced Red Onion, Pepper Flakes

Directions

• Begin heating the EVOO, ginger, garlic, and pepper flakes, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle together while stirring for about a minute. Add the onion, celery, bell pepper, 1 tsp. turmeric, and a good pinch of both salt & pepper. Stir everything together to combine and let the veggies cook 10 minutes, or until mostly soft. Stir as needed and always remember to reduce your temp if you notice browning.
• Stir in the dry lentils along with another good pinch of salt & pepper. Continue to stir and cook a couple of minutes before pouring in the wine. Let the wine simmer off until mostly reduced, a couple minutes. Pour in the broth and coconut milk, stir, and let your soup come to a boil. Once boiled, stir in the 1/2 Tsp. salt and remaining 1/2 tsp. turmeric. Reduce the heat to a simmer and cover with a tilted lid for 20 - 25 minutes, or until your lentils are soft. 
• Carefully remove about a heaping cup of your soup and transfer it a blender safe dish. Use an Immersion Blender to puree until thick and smooth. Stir this back in to your soup and let it come to temperature. 
• Turn off the heat and squeeze in the juice of half of your lemon. Taste, and if desired, add the remaining half as well. I liked it citrusy so I used a full lemon, but cater to your own taste. Season to taste with salt & pepper prior to serving.
• Serve your bowls garnished with a slice of lemon, some fresh cilantro, diced red onion, and a few dashes of pepper flakes. ENJOY!
• Remaining soup can be refrigerated in an airtight container for 4 days. <3

HAPPY VEG