Turmeric Lentil Soup


one 6 Oz. cup plain goat milk yogurt

1 medium onion, diced

1 cup carrots, diced

2 cups (3 handfuls) kale, roughly chopped

2 stalks celery, chopped

3/4 cup uncooked lentils, rinsed and drained

2 cloves garlic, minced

2 teaspoons olive oil

2 teaspoons ground turmeric

1 1/2 teaspoons ground cumin

fine sea salt and pepper to taste

3 1/2 cups vegetable broth

1 can diced tomatoes

1/4 cup parsley, chopped

In a large soup pot, add oil and onion.

Saute over medium heat until onions are soft.

Add garlic and stir for 30 seconds.

Stir in turmeric and cumin.

Add tomatoes, carrots, lentils, broth, salt and pepper, then bring to a low boil.

Once the soup is boiling, reduce heat to low and simmer for 20 minutes.

Remove from heat, add kale then wait until wilted.

Gently fold in yogurt and top with parsley, then serve. Enjoy!
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