Lemon & Turmeric Lentil Soup (That Costs Less Than $5 per Serving)October 12th, 2020
Weeknight dinners should be quick, delicious, and affordable, especially if you’re feeding a few mouths. This vegan and gluten-free recipe is packed with superfoods like turmeric, ginger, and lentils. But best of all? It’s kid-friendly (even with all those adventurous ingredients). Cassy Joy Garcia created this recipe with your budget in mind, too, seeing as it will cost you less than $5 per serving. When Garcia’s not developing recipes for her Fed & Fit community, she’s the mom to two young daughters and two adorable pups. Needless to say, we trust her with our time and lean on her for how to be savvy in the kitchen.
Lemon & Turmeric Lentil Soup
Yield: Serves 6
Active Time: 15 minutes
Cook Time: 30 minutes
2 tablespoons Thrive Market Extra-Virgin Olive Oil
1 small onion, diced
3 stalks of celery, diced
3 cloves garlic, minced
1 tablespoon fresh grated ginger
2 medium sweet potatoes (about 1 pound), skinned and cut into 1-inch cubes
1 ½ cups Thrive Market Organic Lentils
6 cups chicken broth or bone broth
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 bay leaf
2 teaspoons Thrive Market Organic Turmeric
1 cup Thrive Market Organic Full-Fat Coconut Milk
1 head lacinato kale, de-stemmed and roughly chopped
2 tablespoons lemon juice (about 1 lemon)
Add the olive oil to a large, heavy-bottomed pot over medium-high heat. Once hot, add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent. Then add the garlic and ginger and sauté for about 1 minute, until fragrant.
Add the broth, sweet potatoes, lentils, salt, pepper, bay leaf, and turmeric to the pot and stir to combine. Cover and simmer over medium-low heat for 15-20 minutes, until the lentils have softened.
Stir the coconut milk and kale into the soup, then cook for 2-3 minutes until the kale is wilted and bright green. Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve.