Description
This comforting and nutrient-dense soup is a golden embrace in a bowl. Combining the earthy healing properties of turmeric and fresh ginger with hearty red lentils, carrots, and potatoes, it creates a satiating plant-based meal. It is a perfect one-pot solution for busy weeknights, offering a gentle, anti-inflammatory boost that nourishes your body from the inside out. Naturally vibrant and savory, this soup is as restorative as it is delicious, making it a wholesome addition to any family’s kitchen rotation.
Ingredients
1 onion, finely diced
3 garlic cloves, minced
2 medium carrots, sliced
3 celery stalks, sliced
12 oz potatoes, peeled and cubed
2 tsp ground cumin
1 tsp ground turmeric
1 tbsp freshly grated ginger
1 cup red lentils, rinsed
6 cups vegetable broth
2 cups chopped kale
1 tbsp olive oil
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, sautéing until soft, about 5 minutes.
Stir in garlic, cumin, turmeric, and ginger, cooking for 1 minute until fragrant.
Add the potatoes, red lentils, and vegetable broth to the pot.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils and potatoes are tender.
Stir in the chopped kale and cook for 2-3 minutes until wilted.
Season with salt and pepper to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days; the flavors deepen over time. Add a splash of broth when reheating if the soup has thickened too much from the lentils.