Yield: 3 servings

Anti-Inflammatory Veggie Soup with Turmeric

white table with two bowls of anti-inflammatory soup containing red lentils, spinach, carrot and vegetable broth

Make this easy one-pot anti-inflammatory soup with veggies, lentils, wilted greens and cozy spices like turmeric and ginger! Perfect for meal prep, low-budget and family-friendly.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup red lentils, dry (190 g)
  • 1 Russet potato, peeled and cut into cubes
  • 2 carrots, cut into slices
  • 3 celery stalks, diced
  • 1 large yellow onion, finely diced
  • 3 garlic cloves, diced
  • 4 cups low sodium vegetable broth (950 ml)
  • 1 tbsp freshly squeezed lemon juice
  • 1 large bunch parsley, finely chopped
  • 1 tbsp tomato paste
  • 1 cup canned diced tomatoes (240 ml)
  • 2 cups baby spinach (60 g)
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp sweet paprika
  • ½ tsp coriander seeds
  • 1-inch ginger piece, peeled and grated
  • 1 tsp salt
  • Freshly ground black pepper

Instructions

  1. Place a large pot over medium heat and add the onion, garlic, carrot, celery, potato and spices. Sauté everything in a splash of water for 5 minutes, stirring frequently.
  2. Add the vegetable broth, tomato paste and diced tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.
  3. Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender, but not overcooked.
  4. Season your carrot lentil soup with salt and pepper, then add the spinach and let it simmer for five more minutes.
  5. Turn off the heat, add the chopped parsley and lemon juice and serve your homemade anti-inflammatory soup warm.

Notes

  • Instead of fresh spinach, you can also use sturdy greens like kale.
  • Popular swaps include sweet potatoes, winter squash, brown lentils and green beans! Find more ideas in the article above.
  • Make sure to always add black pepper when using turmeric powder in your recipe to increase the health benefits.

Nutrition Information:

Yield:

3

Serving Size:

⅓ recipe

Amount Per Serving: Calories: 260Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 852mgCarbohydrates: 54gFiber: 15gSugar: 13gProtein: 12g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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