Ginger and Turmeric Lentil Soup

October 8, 2019

  • 2 tbsp rapeseed oil

  • 1 onion

  • 2-3 cm piece fresh root ginger

  • 2 carrots



  • 2 tsp ground turmeric

  • 1 potato

  • 150 g dried red lentils

  • 1 litre vegetable stock 

  • handful spinach or curly kale

  • 125 ml dairy-free milk

  • 1 lemon



Heat the oil in a large saucepan or casserole dish. Peel and finely chop the onion and fry gently for 2-3 until starting to soften.Peel the ginger (a teaspoon is surprisingly handy for this job, give it a try!), then finely chop and add to the pan.


Peel and finely chop the carrots and add to the pan. Cook for a further 3-4 minutes.


Add the turmeric to the pan and stir. Peel and finely chop the potato and add to the pan. Rinse the red lentils in a sieve, then add to the pan followed by the stock. 


Bring the soup to the boil and cook for 20-25 minutes until the lentils are soft.


Add the spinach/kale (removing any large stalks), cook for a further minute, then taste and season well with salt and black pepper as required.


At this point you can use a blender or hand blender to blitz the soup to a smooth purée, or use a potato masher to break up any large chunks of vegetable, or just leave it as a chunky soup. Stir through the dairy-free milk and the juice of the lemon, then serve. The soup freezes well so you can make a large batch whilst your at it and portion it up for the freezer.


















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