Protein packed and vegan, with three of your superfoods – turmeric, lemon and ginger. We suggest you make this soup and freeze some so you are ready for flu fighting season!
You will need:
150g dried red lentils, rinsed
1 onion
2 carrots (or any root veg you have available)
I potato
3 cm piece fresh root ginger
2 tsp ground turmeric
1 litre vegetable stock
2 tbsp olive oil
A handful of spinach or curly kale
125 ml dairy-free milk or try coconut milk
1 lemon
Fresh herbs to serve
Heat the oil gently in a large pan adding the chopped onion and fry gently until it starts to soften.
Peel and finely chop the fresh ginger and carrots and add to the pan. Cook for a further 3-4 minutes.
Add the turmeric to the pan and stir in with the diced potato. Rinse the red lentils, then add to the pan followed by the stock.
Bring the soup to the boil and simmer for 20 minutes or until the lentils and vegetables are soft. Add the diced spinach or kale and cook for a further minute, then taste and season well.
You can leave the soup as it is or blend with a potato masher or blitz with a hand blender.
When ready, stir through the dairy-free milk and the juice of one lemon. Serve with fresh parsley or coriander for a vitamin boost.
Adding fresh herbs turmeric, lemon and ginger to your lentil soup is the perfect antidote for cold and flu season.
For more immune boosting ideas check out our blog.