HomeProske, Swanson & Mahato
1 Serve

Ingredients

Aromatics

  • 2 Tbsp Olive Oil
  • 2 Onions
    Diced
  • 2 Garlic Cloves
    Minced
  • 2 Tbsp Fresh Ginger
    Chopped finely

Spices

  • 2 Tsp Cumin Powder
  • 1½ Tsp Tumeric
  • 2 Tsp Smoked Paprika
  • 2 Tsp Fine Salt
  • 1 Tsp Black Pepper

Soup Ingredients

  • 6 Cups Chicken Broth
    Can be vegetable stock if preferred
  • 2 Cups Water
  • 2 Cups Tomatoes
    Can be fresh chopped tomatoes or a canned diced tomatoes
  • 1 Cup Kale
    Optional, destemmed and coarsely chopped
  • 4 Tbsp Lemon Juice
    Optional, can be fresh or bottled
  • 1 Cup Red Lentils

Vegetables

  • 3 Carrots
    Peeled and diced
  • 4 Celery Stalks
    Chopped fine
  • 1 Sweet Potatoes
    Peeled and diced
Red Lentil and Tumeric Soup

Method

In a pot over medium heat

  • 2 Tbsp Olive Oil
  • 2 Onions
    Diced
  • 2 Garlic Cloves
    Minced
  • 2 Tbsp Fresh Ginger
    Chopped finely
1

Heat the olive oil, then add the onions, garlic cloves, and ginger and cook for several minutes.

Add to the pot

  • 3 Carrots
    Peeled and diced
  • 4 Celery Stalks
    Chopped fine
  • 1 Sweet Potatoes
    Peeled and diced
2

Add the vegetables to the pot and allow to cook for five minutes.

  • 2 Tsp Cumin Powder
  • 1½ Tsp Tumeric
  • 2 Tsp Smoked Paprika
  • 2 Tsp Fine Salt
  • 1 Tsp Black Pepper
3

Add the spices to the pot, stir together, and cook for a few minutes to allow the spices to bloom.

  • 6 Cups Chicken Broth
    Can be vegetable stock if preferred
  • 2 Cups Water
  • 2 Cups Tomatoes
    Can be fresh chopped tomatoes or a canned diced tomatoes
  • 1 Cup Kale
    Optional, destemmed and coarsely chopped
  • 4 Tbsp Lemon Juice
    Optional, can be fresh or bottled
  • 1 Cup Red Lentils
4

Add the broth, water, and chopped tomatoes and allow to cook until the tomatoes are reduced. Then add the lentils and cook for 15 minutes until soft. If desired, stir in chopped kale and lemon juice. Cook briefly and then serve.