Anti-Inflammatory Alkaline Spiced Lentil Soup
- Yield: 2 1x
Ingredients
Scale
- 1 cup lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cumin
- 3 cups vegetable broth
- 1 cup chopped leafy greens (spinach, kale, or Swiss chard)
- 1 small carrot, diced
- 1 celery stalk, diced
- Himalayan salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges (optional, for serving)
Instructions
- In a pot over medium heat, warm the olive oil. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
- Stir in the turmeric, ginger, and cumin, letting the spices bloom for 1 minute.
- Add the rinsed lentils, carrot, and celery to the pot. Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes or until the lentils are tender.
- Stir in the chopped leafy greens and cook for an additional 3-5 minutes until they are wilted.
- Season with Himalayan salt and freshly ground black pepper to taste.
- Serve warm, with a squeeze of fresh lemon juice for added zest, if desired.
Notes
Tips for an Extra Alkaline Boost:
- For added anti-inflammatory power, sprinkle a pinch of cayenne pepper or add a few slices of fresh ginger while simmering.
- Pair this soup with a light, alkaline side like a cucumber and avocado salad for a complete meal.