Turmeric, lentil and lemon soup

Turmeric, lentil and lemon soup

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This healthy lentil vegetarian soup gets its lovely golden colour from turmeric, which contains curcumin, known for its anti-inflammatory properties.

The ingredient of Turmeric, lentil and lemon soup

  1. 2 tsp extra virgin olive oil
  2. 1 large red onion, finely chopped
  3. 3 celery sticks, finely chopped
  4. 2 garlic cloves, crushed
  5. 2 tsp finely grated lemon rind
  6. 1 tsp turmeric
  7. 1/2 tsp ground cinnamon
  8. 1/2 tsp dried chilli flakes
  9. 500ml (2 cups) Massel Vegetable Liquid Stock
  10. 135g (3/4 cup) French green lentils, rinsed, drained
  11. 2 vine-ripened tomatoes, chopped
  12. 150g green beans, trimmed, sliced
  13. 100g Coles Chopped Kale
  14. 1 tbsp fresh lemon juice
  15. 2 tbsp chopped fresh coriander
  16. Natural yoghurt, to serve (optional)

The instruction how to make Turmeric, lentil and lemon soup

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and celery. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, lemon rind, turmeric, cinnamon and chilli flakes. Cook, stirring, for 1 minute or until aromatic.
  2. Add stock, lentils, tomato and 750ml (3 cups) water to the pan. Bring to the boil. Reduce the heat to low and partially cover. Simmer for 30 minutes, until lentils are tender.
  3. Add the beans and kale to the soup. Stir to combine. Simmer for 3-4 minutes or until the beans are tender-crisp. Stir in the lemon juice and season with pepper. Stir in the coriander just before serving. Serve topped with a dollop of yoghurt, if you like.

Nutritions of Turmeric, lentil and lemon soup

calories: 197.175 calories
fatContent: 4 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 24 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 12 grams protein
cholesterolContent:
sodiumContent:

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