Red Meat Allergy Friendly Lentil and Kale Soup with Turmeric and Ginger
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
6 servings
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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