Lentil, Tofu, and Turmeric Soup
A simple, anti-inflammatory soup packed with plant-based protein that freezes well and requires minimal effort.
Servings 3
Ingredients
- 1 1/2 cups dry red lentils rinsed
- 1 block silken or soft tofu
- 4 cups low-sodium broth
- 1 bag frozen soup vegetables or carrots and onions
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1/2 teaspoon ginger powder or 1 teaspoon fresh ginger
- Juice of 1/2 lemon
- Black pepper to taste
Instructions
- Add lentils, broth, vegetables, turmeric, and ginger to a pot.
- Bring to a boil, then simmer 18–20 minutes until lentils are soft.
- Add tofu and heat for 2–3 minutes.
- Blend part of the soup if you prefer a smoother texture.
- Stir in olive oil and lemon juice before serving.
Notes
Freezes well for low-energy days.
Soft texture is ideal for fatigue or reduced appetite.
Add extra broth for thinner consistency.
Nutrition (approximate)
Protein: ~25g per serving
Soft texture is ideal for fatigue or reduced appetite.
Add extra broth for thinner consistency.
Nutrition (approximate)
Protein: ~25g per serving