Quick Lentil Soup with Ginger
A warm, anti-inflammatory vegan lentil soup with fresh ginger, full of cozy, gut-friendly ingredients and flavor that slaps harder than your morning coffee.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon turmeric
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Optional: chopped parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Toss in chopped onion. Cook 5 minutes until soft and you question your life choices.
- Add garlic and ginger. Sauté for 2 minutes—cue the heavenly aroma.
- Stir in turmeric, lentils, broth, and water. Watch it all come together like a therapy breakthrough.
- Bring to a boil, then reduce heat. Simmer for 25 minutes or until lentils are soft and lovable.
- Add salt, pepper, and lemon juice. Taste it. You just made magic.
- Blend half for a creamy vibe or leave it chunky. You’re the boss.
- Garnish with fresh herbs. Take a victory lap.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 16%
- Folate: 30%
- Vitamin C: 14%
- Magnesium: 20%
- Potassium: 19%
💡 Additional Notes/Tips
- Add chili flakes if you’re feeling spicy and reckless.
- Swap lemon for lime if you like things zesty and bold.
- Coconut milk? A splash makes it creamy and indulgent.
- Keeps in the fridge for 3 days. Reheat and pretend you’re a domestic goddess.
- Serve with crusty bread or judge those who don’t eat carbs.