Red Lentil Soup with Turmeric and Ginger

A golden, gently spiced lentil soup that comes together in one pot in about half an hour.

Serves 4 Prep 10 min Cook 25 min Meal Lunch

Why it fits: Well-cooked red lentils supply legume fibre and plant protein, onion and garlic add prebiotic fibre, and turmeric and ginger season the pot. There is no added sugar at all.

Ingredients

1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground cumin
1 cup dried red lentils, rinsed
4 cups low-sodium vegetable broth
1 can (398 mL) diced tomatoes
1/2 tsp salt
1/2 lemon, juiced
1/4 cup chopped cilantro

Method

Heat the olive oil in a soup pot over medium heat. Cook the onion until soft, about 4 minutes.
Stir in the garlic, ginger, turmeric and cumin and cook 1 minute until fragrant.
Add the lentils, broth and tomatoes. Bring to a boil, then simmer 20 minutes until the lentils fall apart.
Season with salt and lemon juice, then serve topped with cilantro.

Swaps and notes: Bone broth can replace the vegetable broth. A spoonful of plain yogurt on top is a nice finish.