Spicy Turmeric Lentil Soup
If you’re tight on time, this is easy enough for a weeknight dinner and delicious enough that the whole family will rave. With carrots, fragrant cumin and warming turmeric, a crunchy topping sends this one over the top.
- 2 Tablespoons olive oil
- 1 teaspoon cumin seed
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 stalks celery sliced
- 2 medium carrots sliced
- 1/2 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 6 ounces split red lentils washed
- 5 cups chicken stock
- 2 bay leaf
- Salt and pepper to taste
- Canned or frozen fried onion rings for garnish. Or frozen onion rings cooked according to package instructions.
Heat olive oil in a Dutch oven over medium heat. Add cumin seeds. When seeds begin to pop, add onion and cook until golden.
Add garlic, carrots and celery and cook gently 10 minutes. Stir in all spices and cook 1 minute, then add lentils.
Pour in stock. Add bay leaf and bring to a boil. Reduce heat and simmer uncovered 30 minutes. Remove bay leaf. Process the soup to a puree. Season with salt and pepper. Gently reheat.
Garnish with fried onion rings.
Calories: 235kcal | Carbohydrates: 29g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 307mg | Potassium: 587mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3455IU | Vitamin C: 4.5mg | Calcium: 40mg | Iron: 3.1mg