I actually hate the heat but I keep deciding to travel to South East Asian Countries, curse them and their delicious food! So after having 9 months of summer weather, I was so excited to get back to Aus and enjoy the last remaining weeks of Winter. *Cue scarves, cute oversized outfits and days spent snuggled up whilst sipping coffees and reading books*
The first meal I made after settling into my current home in Tassie (PSA it gets so cold here, I’m not accustomed to it just yet!) was this Detox Turmeric Lentil Soup! Which I defiantly need after months of overindulging.
Don’t let the word detox scare you off! There’s no skinny tea or juice cleanse here. Instead what I meant by detox is that this Turmeric Lentil Soup is packed full of ingredients that support the body’s natural detoxification process.
Why is this Detox Turmeric Lentil Soup so good for you!? Let’s break it down
Turmeric: Turmeric has to be my number one superfood. It contains an active ingredient called curcumin which is an anti-inflammatory and helps to aid in digestion. I have a whole post on the health benefits of turmeric so if you want to know more go check it out 🙂
Lentils: Packed full of protein and fibre which is great for helping with digestion!
Silverbeet: Kale’s older and cooler cousin. Silverbeet has been dethroned by kale lately which is unfortunate because I find it so much better and less pretentious. Silverbeet contains high levels of vitamins A, K and C, as well as being high in minerals such as potassium, iron, zinc and manganese.
This Detox Turmeric Lentil Soup is comforting and hearty but won’t leave you feeling sick and bloated instead it’s helping and healing your body! I hope you guys love it just as much as I do 🙂
- 3 sticks of celery sliced
- 2 carrots diced
- 1 brown onion sliced
- 4 cloves of garlic minced
- 1 bunch of silverbeet sliced
- 250 grams green beans topped and tailed*
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp turmeric
- 500 ml vegetable stock
- 2 cans of lentils
- 1 lemon juiced
- toasted bread
Heat olive oil in a large saucepan or soup pot over medium heat. Add the celery, carrot, onion and garlic. Cook, stirring occasionally until vegetables have softened around 10 minutes. Add in the chilli flakes, cumin, smoked paprika and turmeric. Cook until aromatic.
2. Add stock, lentils, beans, 1 cup of water to the pan. Bring to a boil and than turn down to a simmer and cook for 5 minutes or until beans start to soften. Add the kale and lemon juice, simmer for a further 5 minutes. Season to taste. Serve with toasted crusty bread.