This is a great addition to a classic soup recipe to add an extra anti-inflammatory punch to your recovery routine!
Ingredients:
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 12 oz Yukon gold potatoes (340 g), cubed
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece, peeled and grated
- 1 tsp Himalayan salt
- Freshly ground black pepper to taste
- 4 cups vegetable broth
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes
- 6 oz red lentils, dry
- 2 cups kale
- ½ cup fresh parsley, finely chopped
- 1 tbsp lemon juice
Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices (cumin, turmeric, paprika, ginger, salt and pepper).
Sauté everything in a splash of water for 5 minutes, stirring frequently.
Add liquids & lentils
Add the vegetable broth, tomato paste and crushed tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.
Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender but not overcooked.
Add kale, parsley & lemon juice
Season with more salt and pepper to taste, then add the spinach and let simmer for five more minutes.
Turn off the heat, add the chopped parsley and lemon juice and divide between serving bowls.
PS: make this recipe next level for healing, add dark, aged miso paste at the end of cooking! Just be sure not to boil it after adding the miso.
Enjoy!
