I love lentil soup when the weather starts to get cooler. I particularly like this soup for it's anti-inflammatory spices-- ginger, turmeric and garlic-- and immune boosting lemon zest (vitamin C). I also like this soup because it is a complete meal-- with a whole head of leafy greens to boot! This recipe makes about 4 bowls. Enjoy!
2 tablespoons coconut oil
1 medium yellow onion, diced
2 medium carrots, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon fresh grated ginger
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
Can of full fat coconut milk (organic and unsweetened)
1 cup dried split red lentils
zest from a whole lemon
4 cups water
1 bunch of chard, roughly chopped
In a large soup pot, heat coconut oil. Once coconut oil is melted, saute the chopped onion over medium-high heat for about 5 minutes.
Add chopped carrot, garlic, cumin, ginger, turmeric, lemon zest and salt. Cook for about 3 minutes.
Add coconut milk and cook for 5 minutes.
Add the lentils and water. Turn the burner up to high heat. Bring to a boil, and then reduce the heat and simmer for about 10 minutes. The lentils should be soft but not mushy.
Last, fold in chopped chard and cook for about 5 minutes.
Taste for seasoning. Give each bowl a nice squeeze of fresh lemon juice right before serving— don’t miss this step! It makes a big difference.