Nourishing meals play a role in reducing inflammation in the body, helping to calm autoimmune symptoms. This soup contains a blend of anti-inflammatory spices like turmeric and cumin as well as being rich in fiber to keep blood sugar levels stabilized. For a dairy-free option, use avocado oil and coconut yogurt. You can also choose to omit the yogurt altogether and top the soup with soft-boiled eggs for additional protein. 

Serves 6

Ingredients:

  • 2-3 tablespoons ghee, unsalted butter, or avocado oil
  • 1 large onion, diced
  • 1 tablespoon turmeric
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons yellow mustard seeds
  • Fine grain sea salt
  • 2 cups split red lentils, picked over and rinsed well
  • 1 large bunch of spinach leaves, chopped
  • Juice of 2-3 lemons, to taste

For serving:

  • Chopped cilantro leaves
  • Cooked, warm brown rice
  • Greek yogurt or coconut yogurt and/or soft-boiled eggs

Directions:

  1. In a large pot, warm the ghee or oil over medium heat. Add the onion and saute until soft, about 10-15 minutes. Add the turmeric, cumin, mustard seeds, and 2 teaspoons of salt. Cook for another few minutes, until the spices are fragrant.
  2. Stir in the red lentils and then add 7 cups of water. Bring to a boil, then lower the heat and simmer, covered until the lentils are soft and falling apart, 20-25 minutes. Puree with a hand blender and add more water until the soup is the consistency you like, then taste and add more salt if needed.
  3. With the heat on low, stir in the spinach until wilted. Add the juice from 2 of the lemons and taste, adding additional lemon juice as needed.
  4. Serve with warm brown rice. Top with fresh cilantro, a dollop of yogurt, and a soft-boiled egg for additional protein.

Recipe adapted from 101 cookbooks.

 

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