Turmeric-Ginger Lentil Soup
Ayurvedic Magic!
Get ready to spice up your spring with this incredible Turmeric-Ginger Lentil Soup recipe that's not just insanely delicious but also packs a powerful Ayurvedic punch!
In Ayurveda, spring is all about kicking Kapha's heavy, moist, and cool vibes to the curb so you can feel light and balanced. This soup is your secret weapon to help do just that!
Turmeric and ginger are the ultimate power couple when it comes to warming up your digestive fire and revving up your metabolism. Say goodbye to that sluggish Kapha feeling and hello to a newfound zest for life!
Red lentils are the unsung heroes of this soup. They're light, easy on your gut, and their astringent taste is a Kapha-balancing superhero. Plus, they're packed with protein to keep you going strong all day long.
The ghee or sesame oil in this recipe are the healthy fat sidekicks that nourish your body without tipping the scales in Kapha's favor. And let's not forget about the aromatic spices! Cumin, coriander, and black pepper will make your taste buds dance while giving your digestion a turbo boost!
Just when you thought it couldn't get any better, in come the onions, carrots, and celery, swooping in with their nutrient-dense powers to keep you feeling like a springtime superhero.
So, what are you waiting for? Dive into this Turmeric-Ginger Lentil Soup and let the Ayurvedic magic work its wonders this spring. Your body (and taste buds) will thank you for it!
Don't be surprised if this soup becomes your new springtime addiction – it's just that good!
Did you know that it really helps me grow my business if when you make one of my recipes you take a picture and tag me on Instagram? I'm @theveronicawolffcasey (You should totally follow me, all the cool kids do . . .)
Turmeric-Ginger Lentil Soup
Serves 4-6
2 tbsps ghee or sesame oil
1 onion, finely chopped
½ tsp salt and to taste
3 cloves garlic, minced (omit if you run hot)
¼ - ½ tsp dried ginger (omit if you run hot)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp black pepper and to taste
2 carrots, diced
2 celery stalks, diced
1 cup red lentils, rinsed
6 cups broth (vegetable or chicken)
Juice of 1 lemon
Fresh cilantro for garnish (optional)
In a large pot, heat ghee or sesame oil over medium heat. Add chopped onions and ½ tsp of salt and sauté until the onions become translucent. Stir in minced garlic and spices and sauté for an additional 1-2 minutes until fragrant.
Add diced carrots and celery to the pot. Stir well to coat the vegetables in the spices. Cook for another 3-4 minutes, allowing the vegetables to soften.
Pour in the rinsed red lentils and broth. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the lentils and vegetables are tender.
Squeeze the lemon juice into the soup, stir well, and then taste for seasoning, adjusting if necessary.
Serve hot, garnished with cilantro if desired.
