Nothing is better than a warm bowl of soup this winter. But, not many people try to eat a healthy soup these days. That is why it is a better idea to skip the heavy cream and sausages and cook a healthier turmeric lentil soup with a bit of coconut cream.
It tastes great, and it is a stress-free meal. But before we talk about the recipe here is a short summary of the ingredients you should use.
This cream is 1 part water and 4 parts coconut. In other words, don’t use a cream that has added sugars. This cream adds exceptional and rich flavor to the recipe. Furthermore, a big percentage of the fatty acids that it contains are medium-chain fatty acids.
They are easy to digest and can boost the metabolism. Plus, the coconut cream is as good as the coconut oil when it comes to health benefits. It can help improve the immune system and fight bacteria, fungus, and viruses.
Turmeric is a perfect healthy remedy and a great versatile ingredient. You can use it in many recipes, sauces, soups, mustards, etc. What makes this ingredient so popular is the curcumin. Curcumin is a compound in turmeric which has potent anti-inflammatory properties.
As a result, it can help the body treat various health problems like infected wounds, sores, swelling, burns, high cholesterol, diarrhea, headaches, digestive problems, and gallbladder disorders. Since turmeric is excellent for preventing bloating, it can help lose some weight.
Many people claim that lentils are the healthiest vegetables in the world.
Even though they may not be tasty for some people, they can have some amazing health benefits. So, if you eat lentils, you will be able to improve the cardiovascular health, stabilize the blood sugar, decrease the cholesterol, and boost digestion.
Plus, these vegetables are a great source of folate, which is crucial for women’s health.
Recipe: Turmeric Lentil Soup
Here is a list of the ingredients you will need to make this recipe.
- two teaspoons of cumin
- two teaspoon of turmeric
- one tablespoon of olive oil/coconut oil
- 1/8 teaspoon of red pepper
- four garlic cloves
- two cups of spinach ( or greens of your choice)
- four cups broth
- one medium size diced yellow onion
- three peeled and diced carrots
- one teaspoon of smoked paprika
- three stalks of diced celery
- one cup of lentils
- 1 14 oz coconut cream
Heat the oil in a big pot and add the onion. Let it cook for about 3 minutes before adding the celery and carrots. Cook the celery and carrots for about 5 minutes or until they get slightly soft. Next, season everything well with the garlic and spices and cook for about a minute.
After that, add the lentils and the broth in the same pot. Wait for it to start to boil and reduce the heat to a simmer. Don’t cover the pot and let it cook for about 25 minutes, or until the lentils are soft enough.
Lastly, add the greens to the coconut cream and stir well. Now your soup is ready to eat. Enjoy!
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