Immune-Boosting Turmeric Lentil Soup with Kale

This hearty soup is packed with protein and fiber from the lentils, vitamins and minerals from the kale and other veggies, warming spices and healing properties from the turmeric.

We love cooking with turmeric as is highly recognized for its powerful antioxidant and anti-inflammatory properties, not to mention the flavor it boasts. Try adding some extra raw turmeric to this bowl of soup to really boost your immune system when you are feeling under the weather. Enjoy!

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 large carrots, diced
• 2 stalks celery, chopped
• 2 tablespoon garlic, minced (about 4 large cloves)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup dry lentils, rinsed and sorted
• 1 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ginger
• 1/2 teaspoon coriander
• 1/2 teaspoon sumac
• 1/8 teaspoon cayenne, to taste)
• 2 cups coconut milk made with the NutraMIlk
• 4 cups vegetable broth
• 3 cup loosely packed chopped kale
• 1 lemon, juiced (about 2 tablespoons)
• squeeze of fresh lemon
• cilantro (optional – to serve)

For Coconut Milk (yields 6 cups)

• 2 cups (160g) of unsweetened dried coconut
• 1 ½ quarts (6 cups) of water

INSTRUCTIONS

• Start by making coconut milk from dehydrated coconut
  • Place the unsweetened dried coconut in the NutraMilk container.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Open the container lid and add 1 cup of water. Replace lid.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Repeat this step for each cup of water, until you have used all 6 cups.
  • Press Mix (do not change the default time)
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

• Heat a large pot or dutch oven over medium heat. Warm the olive oil and add the onions, carrots, celery, salt and pepper. Sauté until soften and onions start to become translucent, about 5-6 minutes.
• Add the lentils and spices, stirring for about 1 minute until fragrant.

• Add broth and water and bring to a boil. Once boiling reduce to a simmer, cover and let cook for 30 minutes, until lentils are soft.
• Using the NutraMilk - puree about four cups of soup (or half the liquid). Pour the soup back into the pot/dutch oven and stir.

• Add kale and lemon juice and let simmer until kale has softened, about 5-10 min. Taste to season with additional salt and pepper. Serve with an extra squeeze of lemon and fresh cilantro or a dash of cream/sour cream (optional).
• The soup can be stored in an air tight container for up to a week or frozen for longer.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Nourished by Nutrition.