Lentil Soup with Turmeric
I’ve discovered that I really like lentil soup. I was introduced to it at the small family-owned mediterranean restaurant around the corner from my house. I usually order for take-out, and they give you a free cup of lentil soup while your order is being prepared. My version is different from theirs but is delicious in its own right.
Lentils are healthy: Rich in dietary fiber. One cup of cooked lentils provides 90% of the recommended daily allowance for folic acid, which protects the artery walls and prevents heart disease. If you have insulin resistance, hypoglycemia or diabetes, lentils are full of complex carbohydrates that can help you control your blood sugar and cholesterol. They are also high in protein, minerals, and antioxidants. This recipe uses turmeric which has it’s own health benefits as well. And this soup tastes wonderful.
And you know what else? It’s inexpensive. Bought in bulk, lentils are under $2/pound. An inexpensive, healthy, tasty meal. What more could you ask for?
- 2 Tbsp Olive oil
- 1 Onion, finely chopped
- 8-9 cups Chicken stock
- 1 tsp Turmeric
- 1-1/2 tsp ground cumin
- 1/8 tsp curry
- 2-3 cloves garlic, chopped
- salt
- 1-1/2 cups lentils, any color
- Heat the oil in a saucepan over medium-low heat and gently sauté the onions for a few minutes until soft.
- Add the garlic, turmeric, cumin, and curry. Continue to cook for 2-3 minutes.
- Add the lentils and 8 cups of stock. Bring the soup to a boil, then reduce to a simmer. Stir frequently.
- When the lentils are fully cooked, puree the soup in a blender.
- Add salt to taste; as much as a teaspoon may be necessary.
- Adjust the thickness to your liking. If the soup is too thick then add additional chicken or vegetable stock. If it is too thin then let it simmer over medium hit – stirring frequently – until the desired thickness is reached.
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