Anti-Inflammatory Lentil Soup

By: Ana / 5/ Detox, Dinner, Lunch, Soups, Vegan,

Winter

I find a lot of comfort into making soup from

scratch, dicing the vegetables, watching them
slowly simmering and tasting the first steamy
sip. It’s one of the easy ways to connect with
the ingredients we choose, a way of mindfully
eat our food.

Warming soups packed with nutrients are my

go-to winter food, and this anti-
inflammatory lentil soup recipe became a
favorite. Rich, traditional holiday food are a
pleasure to enjoy at the family gatherings but
back home I transitioned to our nutrient-rich
functional food.

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All those root vegetables, red lentils, greens

and literally A LOT of turmeric made this
cleansing soup a meal of its own. It provides
great comfort for the digestive system, an
all-alkaline treat and a little help for our cells
to reduce inflammation caused by too much
time spent indoors and eating mom’s sugary
goods.

Inflammation isn’t something to be scared of,

it’s part of our everyday life. A natural process
of concentrating immune cells into the
tissues when our body deals with harmful
factors: stress, refined carbs, processed foods
and sugar, viruses and sedentary lifestyle.

Think of inflammation as an instinctive way

to preserve the health of cells. However, when
the factors are not addressed, inflammation
builds up and turns into a chronic form,
leading to major health issues.

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You can avoid chronic inflammation by

regularly exercising and adopting a diet rich
in whole ingredients. Turmeric, with its magic
active compound, curcumin, is one of the
most studied anti-inflammatory ingredient.

We speak so much about turmeric and we

sometimes try it in a drink or a curry, but we
should really adopt turmeric as a constant
staple of our cooking routine. I personally try
to find ways to eat it more often, adding it to
most of my dishes, from granola to salad
dressings and veggie meatballs.

This comforting lentil soup has everything

you need for fighting inflammation: whole
ingredients – lentils, veggies and greens and
plenty of turmeric. I love it as it’s ready in 30
minutes, it’s satiating due to the high amount
of fiber and protein and it doesn’t require
cooking skills or fancy ingredients.

Give it a try and let me know how it turned

out!

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And if you’re ooking for more anti-

inflammatory dishes? Here are some of my
favorites: Super Easy Red Lentil Soup with
Butternut Squash, Vegan Meatballs in
Pumpkin Tomato Sauce, or my Healing Red
Lentil Curry . Also, for an additional intake of
turmeric, you can try my simple Turmeric
Balls recipe.

If you try any of these recipes don’t forget to

tag me on Instagram @theawesomegreen so I
can see them and share with the community!

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Print Recipe 
What if you only had to buy one
nutrition book this year?
5 from 1 vote

Anti-Inflammatory
one.. I promise, Lentil
Try this one you
won't need anything else!
Soup
AIt's
warm bowl of
about comforting
simple lentil soup,
nutritional and packed
with whole ingredients: red lentils, root veggies,
lifestyle changes that help you regain
greens and a lot of turmeric for its anti-
and maintain control of your health.
inflammatory properties.

No complicatedCook
diets, no fancy or
Time
hard to find ingredients,
30 mins no
unnecessary supplements,
Total Time just the
miraculous power 30 of
minsfoods that heal.

Course: Soups Cuisine: Vegan Servings: 2

Calories: 242kcal
Author: TheC LAwesome
ICK FO R D E TA I L S
Green

Ingredients
1/3 cups red lentils uncooked
2 medium carrots diced
1 small celeriac or 1 celery stalk diced
1 big yellow onion finely diced
1 medium parsnip diced
3 &1/2 cups purified water
4 kale leaves roughly chopped
1 tbsp turmeric powder
1/2 tsp cumin powder
1/2 tsp pink Himalayan salt
Freshly ground black pepper
1 bunch fresh parsley roughly chopped
2 tbsp fresh lemon juice
1 tbsp toasted almonds chopped

Instructions

1. Add the carrots, onion and parsnip into a

medium soup pot with 1 tbsp water and cook
for five minutes over medium heat, stirring
frequently.
2. Add the lentils and spices, stir.
3. Add water and bring to boil over medium
heat. Turn the heat to low, lid the pot and
simmer for 20 minutes.
4. Turn off the heat, add the kale, parsley, salt
and lemon juice and mix to incorporate.
5. Serve warm, topped with toasted almonds.

Notes

Nutrition
Serving: 550g | Calories: 242kcal

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comments

Lea Clary says

December 27, 2020 at 6:32 am

Great recipe and thank you for sharing.

Reply

Ana says

January 02, 2021 at 9:59 pm

Really happy you like it!

Reply

Catherine says

January 14, 2021 at 5:52 pm

Made double the quantity, added a little

grated ginger and a chopped chilli to add
some warmth to balance out the earthiness
of the turmeric, blended a cupful to thicken
up the broth – super tasty. Felt like a hug in
a bowl, thank you!

Can I just say… I read a couple of negative

comments on some recipes and it’s a shame
that people are so quick to judge and be
negative. You have a philosophy and a style
that’s your own and most people following
you understand and appreciate that.
Honestly it’s not hard to work out any
missing info. Clearly some people can’t
think for themselves… you keep doing you.
With gratitude x

Reply

Ana says

January 14, 2021 at 5:58 pm

Hi Catherine, thank you so much for

your lovely feedback! I am really excited
to read that you tried the Lentil Soup,
it’s one of my favourite winter meals,
especially during the luteal phase,
when you need as much natural anti-
inflammatory remedies as possible.
Thanks for your beautiful positive
attitude, it’s such a blessing

Reply

Diane says

November 27, 2022 at 10:16 pm

love this recipe. I have made it multiple

times, great with socca on the side. I’m
going to try substituting turnips for the
parsnip since they are hard to come by.

Reply

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