Turmeric Lentil Soup Florentine
Lately I have been feeling the winter chill, and it’s had me in a soup mood. The difficulty I have with soups is that often, unless it is a thick soup, I don’t find it filling. However, that can often lead to rich, high calorie soups that are not so diet-friendly. Fortunately my friend, Lisa Vanderwilt, recently posted a link to a super healthy lentil soup that uses sweet potato, turmeric, and a variety of other goodies!
I was intrigued because I am always looking for something healthy and delicious! I gave this a shot and I have to say it was amazing! So wonderful, in fact, that I wanted to share it with all of you! Many thanks to Lisa for sharing such a great recipe. The link to the original recipe at SimplyQuinoa.com is posted at the end of this article. I have not really deviated from the recipe, but I did change a few things on the fly. See my notes section below for some alternatives.
Ingredients Makes the Title Longer:
Speaking of friends educating me, I learned from Ted Meland that anything with spinach in it, like this soup, is usually characterized by the word “Florentine” appearing in the title! I had no idea! I am not certain if that is specific to soups or any dish where spinach is so employed? However, not one to trod on such a delicious convention, I am only too happy to append “Florentine” to the end of this title! “Turmeric Lentil Soup Florentine” I like it!
Healthy AND Delicious:
At SimplyQuinoa.com they discuss the merits of a detox-friendly soup like this, and all the healthy aspects of the ingredients. There are, indeed, many! I agree with the author of the article that the word “detox’ has attracted a lot of negative connotations (in certain circumstances) and they take time to note that the contents of the soup will aid the body in it’s natural detoxifying processes. No magic here …just a good, healthy soup filled with nutrition. The most important part, however is that this is not just healthy, it also tastes fantastic and is supremely satisfying! I thoroughly enjoyed making this, and I can see this soup becoming a staple.
1 tbsp avocado oil (I used a light olive oil)
1 cup chopped onion
1 cup chopped celery
1 cup chopped turnip or potato
2.5 cups of chopped sweet potato
2 minced garlic cloves
1 tsp sea salt
1 tsp black pepper
2 tsp dried thyme
1 cup green or brown lentils
1 cup red lentils
1 teaspoon ginger
1-2 teaspoons turmeric
1 tsp cumin
4 cups vegetable broth
2 cups water
1 cup almond milk
1 cup spinach
1 cup fresh herbs like parsley
1 teaspoon lemon juice
½ teaspoon red pepper flakes
- Heat oil in a large stock pot. Add onions, celery, turnip, potato and garlic. Sauté for about 5 minutes or until everything softens slightly.
- Season with salt, pepper and thyme and cook an additional 2 minutes.
- Add lentils, turmeric, ginger and cumin and sauté for an additional 2-3 minutes
- Add broth and water, bring to a boil, cover and reduce to a simmer for 30 minutes.
- Remove from heat and stir in almond milk, spinach, herbs, lemon juice and red pepper flakes until spinach has wilted. Serve immediately.
- I deviated just a bit from the standard recipe, which I have provided above. For starters I added significantly more onion. I like a good amount of vegetables in a soup like this. And next I added a bit more broth, and a bit more water. I also used a bit more turnip. I didn’t really measure exact quantities, I just added until I was happy with the composition.
- If you are not an onion fan, alternatives to onions are easy to incorporate in this recipe. You can throw in almost any root vegetable and make it work. Parsnip, additional turnip, rutabaga, carrots, etc. Any number of options would work.
- It’s important to not add the red pepper flakes until specified in the recipe. Added them early gives them an opportunity to significantly cook into the soup and permeate the dish with a much spicier character than you may intend.
- Another idea I had for this soup was to add in curry. It’s a very strong flavor, but with the cumin and turmeric, it could be amazing. Optionally, you could replace cumin with curry. Don’t be afraid to experiment, friends!
Nutrition Facts: Detox Turmeric Lentil Soup
Calories 338 (total, for the whole recipe) Calories from Fat 36
(% Daily Value)
Fat 4g. (6%).
Saturated Fat 1g (6%).
Sodium 444mg. (19%).
Carbohydrates 60g. (20%).
Fiber 11g. (46%).
Sugar 6g. (7%).
Protein 18g. (36%)