Mushroom Free Lentil and Kale Soup with Turmeric and Ginger
Total time55 min
Prep time15 min
Cook time40 min
5.0(29)
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Learn more →Ingredients
6 servings
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 6 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 4 cups curly kale, stems removed and leaves roughly chopped
- 2 tbsp fresh lemon juice
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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