EPISODE 1 of Easy Anti-Inflammatory Meals: Curry Lentil Soup // recipe details below 👇🏼 Ingredients: -1 cup red lentils, rinsed -1 tbsp olive oil -1 small onion, diced -6 garlic cloves, minced -1 tsp fresh ginger, grated -1 tbsp fresh turmeric, grated -1 tsp curry powder -½ tsp ground cumin -3 cups chicken bone broth (or veggie broth) -1 cup coconut cream -2 sweet potatoes, peeled and diced -3 large carrots, diced -2 cups kale, chopped -1 tsp salt (to taste) -freshly ground black pepper (to taste) -¼ cup fresh cilantro, chopped (for garnish) Steps: 1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, ginger, and grated turmeric. Sauté for 2-3 minutes until fragrant. 2. Add Spices: Stir in curry powder and cumin. Cook for 1 minute to toast the spices. 3. Combine Base Ingredients: Add the red lentils, diced sweet potatoes, carrots, vegetable broth, and coconut cream. Stir well to combine. 4. Season: Add ½ tsp of salt and ¼ tsp of freshly ground black pepper. Taste and adjust as needed throughout cooking. 5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils and vegetables are tender. 6. Add Kale: Stir in the chopped kale during the last 5 minutes of cooking. Taste again and adjust salt and pepper if needed. 7. Garnish & Serve: Divide into bowls or meal prep containers. Top with freshly chopped cilantro before serving.
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