Turmeric Ginger Lentil Soup
Turmeric Ginger Lentil Soup
A warming, anti-inflammatory lentil soup made with turmeric and ginger. Easy to batch cook, gentle on digestion, and ideal for winter.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 cup dried red lentils rinsed
- 1 can full-fat coconut milk
- 4 cups low-sodium vegetable or bone broth
- 1 teaspoon sea salt or to taste
- Juice of ½ lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, ginger, turmeric, cumin, and black pepper. Cook 30 seconds until fragrant.
- Add lentils and broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Stir in coconut milk and salt. Simmer another 5 minutes.
- Finish with lemon juice. Adjust seasoning as needed.
Notes
Turmeric and ginger support inflammatory balance. Lentils provide plant-based protein and fiber. The fat helps curcumin absorption, making this a strong repeatable winter meal.