Let this fragrant soup recipe warm + nourish you from the inside to give you naturally healthy glowing skin.

When winter sets in, we look for the warmth of sunlight + firelight’s glow to make us feel comfortable + cozy. This soup recipe has the same effect, only it warms you from the inside-out, giving you that “sitting-next-to-the-fire-after-a-fun-play-in-the-snow” look. All day, every day.

This soup is sooo flavorful + nourishing all at once – I happily go for seconds when I think about how the immune-boosting properties of turmeric are soaking into every cell of my body + making them radiate with vitality!

I hope it warms your heart + soul, please enjoy ♡


GLOWING SPICED LENTIL SOUP

Yield
about 7 cups (1.65 liters)

Prep Time
15 Minutes

Cook time
20 Minutes

Total Time
35 Minutes

Ingredients:

⋅ 1 1/2 tablespoons extra-virgin olive oil or ghee

2 large garlic cloves, minced

2 teaspoons ground turmeric

1 1/2 teaspoons ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground coriander

1 (15-ounce/398 mL) can diced tomatoes, with juices

1 (15-ounce/398 mL) can full-fat coconut milk

3/4 cup (140 grams) uncooked red lentils, rinsed and drained

3 1/2 cups (875 mL) organic chicken bone broth

1/2 teaspoon fine sea salt, or to taste

Freshly ground black pepper, to taste

1 (5-ounce/140-gram) package baby spinach, roughly chopped

1 bunch fresh cilantro (optional), finely chopped

4 cups cooked brown basmati rice

Directions:

  • In a large pot, add the oil and garlic. Add a pinch of salt, stir, and sauté over medium heat for 2 to 3 minutes until the garlic softens.
  • Stir in the turmeric, cumin, cinnamon, cardamom, and coriander until combined. Continue cooking for about 1 minute, until fragrant.
  • Add the diced tomatoes (with juices), an entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine.
  • Increase heat to high and bring to a low boil.
  • Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  • Turn off the heat and stir in the spinach and cilantro until wilted. Taste and add more salt and pepper, if desired.
  • Ladle into bowls over cooked brown basmati rice.


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