Red Lentil and Turmeric Soup
Ingredients
- 1 large onion
- 3-5 cloves garlic
- 3-4 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 cup fresh chopped parsley
- 5oz mushrooms
- 2 large handfuls baby spinach
- 2 cups split red lentils, rinsed and drained
- 2 cups veggie broth
- 1 8oz can tomato sauce
- 1.5 tsp turmeric
- 1 tsp oregano
- 1 tsp thyme
- 1 bay leaf
- salt and pepper to taste
- 1/4 cup olive oil
Preparation
Simmer the diced onions and garlic in olive oil until soft.
Add the veggie broth, carrots, celery, parsley, mushrooms, tomato sauce, and spices. Mix and boil for about 5 minutes.
Add the split red lentils, baby spinach and top off with water. Water level should be about 1-2 inches above the lentils.
Cover and bring to a boil. For pressure cooker, cook on high pressure. Once pressurized, reduce heat to low and simmer for 20 minutes. For a regular pot, cover and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes until soft and well incorporated.
