Lentils are a fun ingredient to cook with because they’re high in protein and fiber, but they’re inexpensive and they absorb whatever flavors you cook them with. This tasty soup with garlic, ginger, carrot, onion, turmeric, and more is absolutely a valid reason to turn your stove on this summer.
This soup is absolutely worth making, regardless of the season. Usually in summertime we turn to fresh, raw foods with refreshing and cooling flavors. Sometimes though, we need something warm and nourishing to help our body digestive those lighter foods.
I’m almost never caught without turmeric in my pantry, because this root has such a strong and versatile healing power with anti-inflammatory properties and the ability to soothe a stressed digestive system. I use turmeric in just about everything from stews to lemonades and smoothies, and it’s always comforting.
The flavor is slightly bitter and a little bit peppery, with a warm fragrance that turns anything into a comfort food. Today my stomach was feeling a little distressed, and this delicious lentil soup was just what I needed to set myself back on track.
Lentils are a great way to nourish your body with quality nutrients while helping to cleanse your digestive system. The important minerals in lentils are folate, magnesium, and fiber. Folate, also known as Vitamin B6, helps support your cardiovascular system and cellular regeneration. Magnesium is important for maintaining the cell-level potassium-sodium balance, and fiber promotes a healthy digestive system.
This lentil soup has all of that good stuff to nourish your whole body, and since lentils easily absorb the flavors of the ingredients you pair them with, it’s easy to create tasty, healing soups. This lentil soup has a wonderful fragrance, is packed with nutrients, and has a comforting, healing effect on your digestive system.Print
Vegan Green Lentil Soup with Garlic, Lemon and Ginger
- 1 cup green lentils
- 4 cups low sodium vegetable broth
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 inch ginger knob, peeled and grated
- 1 tsp coconut oil
- 2 tsp turmeric powder (or 1 root, peeled and grated)
- 2 garlic cloves, crushed
- 1 tbsp lemon juice
- Freshy ground black pepper
- Fresh parsley, chopped, to garnish
- In a medium saucepan, heat the coconut oil over low heat, add the onions, carrot, and garlic and cook for two minutes, tossing frequently.
- Add the grated ginger and turmeric, and cook for a minute.
- Add the lentils and vegetable broth, bring to boil and simmer for 20 minutes over low heat, until the lentils are tender.
- Season with freshly ground black pepper, garnish with fresh parsley, and serve.