Red Curry Lentil Soup

IMG_5113Kale.

Acai.

Quinoa.

Avocado.

Chia Seeds.

 

In the world of superfoods it sure is hard to keep up with the latest and greatest ingredients we should keep on hand.  While “eat the rainbow” remains my go to motto (and no, this is not an excuse to dart for some skittles!) I have currently been LOVING turmeric! Following my “rainbow rule” this extremely golden spice has me sipping it in my teas with sweet ginger, tossing a little in my scrambled eggs, and popping supplements daily.  However, this hearty soup with a kick may be my favorite way to get my daily turmeric!

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Ingredients

  • 2 cups of dried, red lentils
  • 4 cups of vegetable broth
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 3 stalks of celery, chopped
  • 2 medium carrots, peeled and chopped
  • 2 cups of fresh spinach leaves
  • 2 tbsp red curry powder
  • 1 tbsp tumeric
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • Servings: 6
  • Difficulty: easy

Directions

  • Rense the lentils and set aside
  • Sauté the veggies, except for the spinach, in olive oil for 5 minutes over medium heat
  • Add the spices and sauté for another 2 minutes
  • Pour in the vegetable broth and bring to a boil, reduce to a simmer and add the lentils
  • Let simmer for 30 to 40 minutes until a large amount of the liquid is absorbed and the lentils and veggies are tender
  • Stir in the spinach and allow to wilt, let cook for another 10 minutes
  • Enjoy!

 

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