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Anti-Inflammatory Golden Lemon Lentil Soup

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A nourishing and flavorful soup packed with lentils, fresh vegetables, and aromatic spices to warm your soul.

Ingredients

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  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • 6 cups vegetable broth or water
  • 1 cup diced tomatoes (canned or fresh)
  • 2 cups kale or spinach, chopped
  • Juice of 1 lemon
  • Salt, to taste
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes translucent.
  2. Add the minced garlic, diced carrots, and diced celery to the pot. Continue to sauté for another 5-7 minutes until the vegetables are tender.
  3. Stir in the grated ginger, turmeric powder, ground cumin, ground coriander, and black pepper. Cook for about 1 minute until the spices are fragrant.
  4. Add the rinsed lentils, vegetable broth (or water), and diced tomatoes to the pot. Increase the heat to high and bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the lentils are tender.
  6. Stir in the chopped kale (or spinach) and cook for an additional 5 minutes until wilted.
  7. Remove the soup from heat and squeeze in the juice of one lemon. Season with salt to taste and stir well to combine.
  8. Serve the soup hot, garnished with fresh parsley or cilantro.

Notes

This soup pairs beautifully with crusty whole-grain bread or a light salad. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://recypez.com/anti-inflammatory-golden-lemon-lentil-soup/

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