
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:
- 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.
- 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.
- 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.
- 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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