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Healing Red Lentil Soup with Turmeric & Ginger

  • Author: Emily Honeycutt
  • Total Time: 40 mins
  • Yield: 6-8 servings 1x


  • 1 medium yellow onion, diced
  • 3 ribs celery, diced
  • 2 medium carrots, peeled and diced
  • 4 cloves garlic, smashed, peeled and minced
  • 1 tablespoon grated fresh ginger
  • 1 pound red lentils, sorted and rinsed
  • 1 teaspoon EACH turmeric AND coriander
  • 2 quarts Imagine Foods Brand No-Chicken Broth
  • 1 bay leaf
  • 1/2 (5-ounce) box baby spinach, roughly chopped (about 2 cups, chopped)
  • Freshly ground black pepper to taste
  • ¼ cup fresh lemon juice
  • Garnish: Dollop of unsweetened soy yogurt, optional


  1. In a large heavy-bottomed soup pot, sauté onion, celery, carrot and garlic over medium heat for about 5 minutes, just until tender, adding a couple tablespoons of water or broth to prevent sticking. Add ginger, lentils, turmeric, coriander, No-Chicken Broth and bay leaf, bring to a boil, reduce heat to low and simmer, uncovered for 25 minutes.
  2. Remove bay leaf, add spinach, stir and cook for 2 minutes or just until spinach wilts. Add lemon juice and black pepper to taste, stir and serve.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Soup
  • Cuisine: Indian

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