Full recipe>>> Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4–6
Ingredients
1 cup Red or yellow lentils (rinsed)
2 tbsp Extra virgin olive oil or avocado oil
1 large Sweet potato, cubed
2 medium Carrots, sliced into rounds
2 stalks Celery, chopped
1 small Yellow onion, diced
3 cloves Garlic, minced
1 inch Fresh ginger, grated
1 tsp Ground turmeric (the star immune-booster)
½ tsp Black pepper (essential to activate the turmeric)
6 cups Vegetable or bone broth
2 cups Fresh spinach or kale, chopped
1 tbsp Fresh lemon juice (adds Vitamin C and brightens flavor)
Optional: Fresh parsley and crusty sourdough bread for serving.
Instructions
Sauté the Base: In a large pot, heat oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Bloom the Spices: Add the garlic, ginger, and turmeric. Stir constantly for 1 minute until fragrant. This “blooms” the spices, releasing their essential oils.
Simmer: Stir in the lentils, sweet potatoes, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until lentils and potatoes are tender.
The Green Finish: Stir in the spinach (or kale) and lemon juice. Let the greens wilt for 2 minutes.
Season: Season with salt and extra black pepper to taste. Serve hot with a sprig of parsley.