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
about 7 cups (1.65 liters)
⋅ 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
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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