Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 2 medium carrots, peeled and chopped
- 4 garlic cloves, minced
- 1/8 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 tablespoon fresh ginger, finely grated
- 1 1/2 teaspoons fresh turmeric, finely grated (or 1 teaspoon turmeric powder)
- leaves from 4 sprigs of fresh thyme (or 1/2 teaspoon dried thyme)
- 2 x 400 g can of organic diced tomatoes
- 1 cup brown lentils (Bernstein- or Tellerlinsen) (200 g)
- 3 cups vegetable broth (750 ml)
- 2 cups water (500 ml)
- 1/2 teaspoon sea salt, plus more to taste
- freshly ground black pepper, to taste
- 1 bunch fresh kale, tough ribs removed (about 4 handfuls)
- juice of 1/2 a lemon, or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and cook, stirring often, until the onion softens and start to become translucent, about 5 minutes.
- Add the garlic, cayenne pepper, cumin, ginger, turmeric and thyme. Cook stirring constantly, for about 30 seconds. Add the diced tomatoes and cook for a 2-3 more minutes, stirring often.
- Add the lentils, broth and water, plus 1/2 teaspoon salt. Season generously with freshly ground black pepper. Increase the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat. Simmer for 25-30 minutes, or until the lentils are tender but still hold their shape (al dente).
- Add the chopped kale and cook for 5 more minutes (less time if you choose to use spinach).
- Remove the pot from heat and stir in the freshly squeezed lemon juice. Taste and season with more salt, pepper and/or lemon juice, as desired. Serve this turmeric ginger lentil soup with some crusty bread and enjoy! PS) Leftovers keep well in the refrigerator for a few days.
Nutrition
Notes
I used a mixture of kale types; curly kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale). This can be substituted with spinach, collard greens, roughly chopped.