Turmeric Lentil Soup with Smoked Garlic
In my bid to create some soothing recipes using my favourite Tumeric, this soup popped up in the same time it took me to unpack the shopping delivery that had arrived. I used a smoked garlic that has the most glorious aroma, which I couldn't resist when I was at my favourite Whole Food Shop. That found its way into the basket rather quickly!
I had chopped and softened the onion, crushed the garlic and ginger and cut the chilli, in the time it took Mr Shopping Man to unpack the boxes in to my hallway. I had added the lentils, water, stock, spices, etc., as I came across them (when you're in the cupboard putting stuff away it's easy to grab the things you need out too!), and had unpacked, tidied up and cleared away by the time it had finished cooking.
All in time for lunch...
This one is a great vegan soup and stores well in the fridge or freezer for the perfect lunch fill up.
Recipe & Instructions
- 1 Onion peeled, halved and sliced
- 3 cloves Smoked Garlic crushed (you can used 2 cloves of the usual one instead)
- 1 tbsp grated Root Ginger
- 1 tsp Mild Red Chilli Powder or 1 small Mild Red Chilli, finely chopped
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Cardamom
- 4 cups Water
- 1 cup Green or Red Lentils
- 1 tsp Vegetable Bouillon Powder
- 2 tsp Coconut Powder (you can use 1/2 tin Coconut Milk instead)
- 1 tsp Coconut Sugar
- 1 tsp Olive Oil
- 1 tsp Salt
Heat the oil in a saucepan and gently cook the onions and garlic, until they are soft but not coloured. Add all of the spices and cook over a medium heat for 2-3 minutes to start releasing their flavour.
Add the lentils, water, bouillon powder, coconut sugar and stir. Bring to the boil and cook for 15-20 minutes until the lentils are soft and beginning to break down.
Remove from the heat and using a hand blender, whizz the soup a little. It is nice with some whole lentils in still so don't go mad with the whizzing.
Stir in the salt and coconut milk/powder and serve.
This tastes better the longer it is left and will keep quite happily in the fridge for 4-5 days. Serve it with some greek yogurt and coriander leaves as it really freshens the taste against the earthiness of the turmeric and other spices.
Calories Per Serving - 176
Protein - 11g
Carbohydrate - 26.2g
Fat - 4.4g