Get my FREE Vision For Livin’ Letter with healthy recipes that taste great + wellness tips that actually work

Lentil Turmeric Veggie Soup

January 27th, 2015 | 1 comment

Helllooo from lovely Brooklyn today where we’re holed up due to winter storm Juno that hit the Northeast. I have to admit snow days make everything that much cozier, do you agree?

On my morning walk with Harlow girl I was thinking about how just a few days ago, my toes were in the sand and now, here in BK, it’s a winter wonderland. Sure does make life interesting!

Winter Storm Juno

Anyhow, being the pseudo-weather gal that I am, I made sure that the fridge was stocked with soups, stews, fruits, veggies, easy salads, hard boiled eggs and my ‘I-plan-to-be-on-the-couch-most-of-the-day favorite, popcorn. 

When I think snow storm foods I think easy, staple comfort foods. I also think “what do I have in my pantry that I can whip up with minimal effort?!” My pantry is ALWAYS stocked with tons of dried beans, nuts, seeds, spices and I always keep organic vegetable broth on hand since I am definitely a spontaneous soup kinda girl. 

So today, we’re talking one of my ALL TIME favorites: LENTILS

I grew up with lentil soup at my dad’s authentic Greek restaurant on Long Island and there was nothing like a warm satisfying cup on a cold winter day. The taste and smell of it takes me right back to those memories with my family at the table.

Nowadays, I love to pack a ton of veggies into the soup and put my “D” touch on it with some hearty spices.

Lentils are a great source of plant-based protein and will help keep you full for hours.

I love the flavors of this veggie-packed lentil soup. The spices in this recipe such as Turmeric and Thyme held aid in digestion, have anti-viral and anti-inflammatory properties. Try this recipe on the next cold night and it will warm you up and have you grabbing for seconds!

You’ll Need:

  • 1 Cup Green Lentils (soaked 4 hours)
  • 1 Cup Split Red Lentils (soaked 4 hours)
  • 4 cups organic Vegetable Stock
  • 4 cups filtered water
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 red potato, cubed
  • 1 yellow pepper, deseeded and chopped
  • 1 medium carrot, chopped
  • 2 organic bay leaves
  • 2 TBSP organic Turmeric Powder
  • 1 TBSP organic Thyme
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
  • Olive oil
  • Optional: red wine vinegar or lemon juice for topping

To Make:

Over medium-high heat in a dutch oven add a few TBSP of olive oil, chopped onions and diced garlic. Stir and start to sweat the onions, you do not want them to burn so lower the heat if you need to and cook for 3 -5 minutes. Add in yellow pepper, potatos and carrot and stir together with a pinch of sea salt and a sprinkle of cracked pepper. Stir occasionally for the next 3 – 5 minutes until vegetable start to soften and cook down.

Next add in lentils, bay leaves, turmeric powder, thyme, more sea salt and cracked pepper. Stir everything together and cook for another 2 minutes. Add the water and vegetable broth and use your wooden spoon to deglaze the pan.

Bring to a boil then cover and simmer for 30–45 minutes, stirring every 10–15 minutes. The lentils will soak up the water so you’ll want to make sure you are adjusting liquid accordingly adding in equal parts water/vegetable broth when needed. Taste and add more sea salt and cracked pepper, if needed (I like to leave the measurements out on these two so you can personalize the soup to your desired flavor by adjusting the spices and finding the perfect flavor for you). Soup should start to thicken. Taste to make sure the lentils are thoroughly cooked through and soup should look a bit like a stew. When serving either squeeze a bit of fresh lemon juice or a few pumps of red wine vinegar to take this delicious soup up a notch, or ten! Enjoy!

*Vegan *Vegetarian *Gluten-Free *Anti-inflammatory

 What are your snow day essentials?

Lentil Turmeric Veggie Soup
Write a review
Print
Ingredients
  1. 1 Cup Green Lentils (soaked 4 hours)
  2. 1 Cup Split Red Lentils (soaked 4 hours)
  3. 4 cups organic Vegetable Stock
  4. 4 cups filtered water
  5. 1 medium yellow onion, chopped
  6. 3 cloves garlic, diced
  7. 1 red potato, cubed
  8. 1 yellow pepper, deseeded and chopped
  9. 1 medium carrot, chopped
  10. 2 organic bay leaves
  11. 2 TBSP organic Turmeric Powder
  12. 1 TBSP organic Thyme
  13. Sea salt, to taste
  14. Fresh cracked pepper, to taste
  15. Olive oil
Instructions
  1. Over medium-high heat in a dutch oven add a few TBSP of olive oil, chopped onions and diced garlic. Stir and start to sweat the onions, you do not want them to burn, so lower the heat if you need to and cook for 3-5 minutes. Add in yellow pepper, potatoes and carrot and stir together with a pinch of sea salt and a sprinkle of cracked pepper. Stir occasionally for the next 3–5 minutes until vegetable start to soften and cook down.
  2. Next add in lentils, bay leaves, turmeric powder, thyme, more sea salt and cracked pepper. Stir everything together and cook for another 2 minutes. Add the water and vegetable broth and use your wooden spoon to deglaze the pan.
  3. Bring to a boil then cover and simmer for 30–45 minutes, stirring every 10–15 minutes. The lentils will soak up the water, so you’ll want to make sure you are adjusting liquid accordingly adding in equal parts water/vegetable broth when needed. Taste and add more sea salt and cracked pepper, if needed (I like to leave the measurements out on these two so you can personalize the soup to your desired flavor by adjusting the spices and finding the perfect flavor for you). Soup should start to thicken. Taste to make sure the lentils are thoroughly cooked through and soup should look a bit like a stew. Serve and enjoy!
Notes
  1. *Vegan *Vegetarian *Gluten-Free *Anti-inflammatory
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

Comments

comments

One person has commented
Your comment...

DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
Coach
Almost Custom Websites