As we approach spring, we search for light meals but there’s still a nip in the air. Enjoy this healthy and light soup going into the warmer months.
- Curcumin, the active ingredient in turmeric, has powerful anti-inflammatory and antioxidant effects.
- For millennia, the root has been used for medicinal purposes, but it’s also an essential flavour component in Indian and Asian cooking.
- It imparts an earthy aroma and a pungent, slightly bitter flavour to foods, which is balanced by sweet vegetables such as carrot and tomato.
Red Lentil & Turmeric Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 chili, sliced lengthwise
- 1 carrot, diced
- 1 potato, diced
- 1 tablespoon fresh turmeric, finely grated
- 2 small tomatoes, diced
- 1 cup red lentils
- 1 teaspoon red wine vinegar (optional)
- 2 tablespoons fresh parsley, roughly chopped
- Salt and pepper, to taste
- In a large pot, heat olive oil and butter over medium heat. Add onion and cook until soft and translucent.
- Add celery, garlic, and chili. Stir and cook for another minute.
- Mix in carrot, potato and turmeric. Continue to stir so the bottom doesn’t stick. If it does, add a splash of water to loosen.
- Increase the temperature to high. Add tomatoes and lentils, stir and cook for another minute.
- Add 6 cups of water and bring to the boil. Once boiling, reduce heat and simmer for 30 minutes, or until the potatoes are tender.
- Just before serving, add chopped parsley and vinegar, and season with salt and pepper.
More Recipe Ideas:
- Honey, Ginger & Turmeric Tea
- Turmeric Thai Yellow Curry
- Chickpea & Turmeric Stew
Nikita is a food writer, stylist & recipe developer based in Johannesburg.
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