A tasty soup for nourishing you through the chilly winter weather. The turmeric, garlic, parsley and lemon add anti-oxidants, anti-inflammatory agents and vitamin C, all good for giving your immunity a boost, and keeping the sniffles and coughs at bay.
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large carrots, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp fresh ground black pepper
1/2 tsp ground turmeric
1 bay leaf
1 sprig thyme
2 cups brown or puy lentils, picked and rinsed
8 cups chicken or vegetable broth
2 heaped cups shredded kale
1 to 2 lemons
1/4 cup chopped fresh parsley
Fine sea salt, to taste
Heat olive oil in a large heavy based pot, over medium heat.
Add the onions, carrot, and 1/4 teaspoon of salt and sauté, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes.
Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 more seconds.
Add the lentils and broth. Increase the heat to high and bring to a boil.
Reduce heat to simmer and cook, partially covered, until the lentils are tender, about 30-40 minutes.
Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes.
Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh parsley.
Taste the soup, and adjust seasoning if required with additional salt and/or lemon juice.
Serve with a few lemon slices.
Recipe by Danielle O’Donoghue