Print Options:

Turmeric, lemon and lentil soup

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

One of my favourite soups for any time of the year.
The lemon adds a lovely tangy flavour.

 1 tbsp extra virgin olive oil
 1 red onion
 3 celery sticks
 2 garlic cloves
 2 tsp grated lemon rind
 1 tsp tumeric
 ½ tsp ground cinnamon
 ½ tsp dried chilli flakes
 2 cups chicken stock
 3 cups water
 ¾ cup green lentils, rinsed, drained
 2 tomatoes chopped
 150 g green beans, chopped
 ½ head cauliflower, chopped
 4 kale leaves chopped
 1 tbsp lemon juice
 chopped fresh coriander
 natural greek yoghurt to serve
1

Heat olive oil in large saucepan over medium heat

2

Add onion and celery. Cook stirring regularly for 5mins or until softened

3

Add garlic, lemon rind, turmeric, cinnamon and chilli flakes. Cook, stirring, for 1min or until aromatic

4

Add stock, lentils, tomato and water to pan. Bring to the boil. Reduce heat and partially cover. Simmer for 20mins, until lentils are tender

5

Add cauliflower. Simmer for further 10mins

6

Add beans. Simmer for further 3mins

7

Add kale, lemon juice and season with pepper.

8

Serve and top with coriander and a dollop of yoghurt

Nutrition Facts

Servings 4