Socal winter has proven to be a rowdy one this year! It’s cooler and wetter than usual. While I adore the rain and cuddling up by the fire, the minute I step outside I’m bombarded with allergies. All the extra rain is causing all kinds of ‘extras’ to bloom and my body is feeling it. Take underlying allergies and throw in a common cold and I have a guaranteed sinus infection. I know there is all kinds of medications and I’ve tried some but they didn’t really work for me. The nutritionist in me can’t help but question what is missing in my diet that’s causing me to be one sneeze away from a full blown, cancel all plans and get in bed sinus infection. So I’m healing up from the inside out. I can write an entire blog on what I’m adding and subtracting from my diet and why but I’ll save that for a future post. Just know, this lentil soup has been a major healer in my world and for good reason!
The flavor combo and the nutritional benefits weigh in like something that would take hours to cook but the recipe is a quick 5 minutes of prep and 20-30 minutes of unsupervised cooking time (go on and have a kitchen dance party-Alexa won’t judge). Turmeric has a long list of benefits including being high in antioxidants and anti-inflammatory properties. It’s been proven to help prevent heart disease and alzheimers and also tames the symptoms of arthritis and depression!
3 tablespoons Grapeseed Oil
1 large Onion (I use sweet onions)
3 Garlic Cloves
1/4 teaspoon Sea Salt
1 teaspoon Cumin
1 teaspoon Turmeric
1 quart Bone Broth or Chicken Broth
2 cups Water
1 cup Red Lentils
2 large Carrots
- In a large pot, heat 3 tablespoons oil over high heat. Add onion and garlic. Sautee until translucent, about 4 minutes.
- Stir in sea salt, cumin, turmeric and sautee for 2 minutes longer.
- Add broth, water, carrots, and lentils. Bring to a simmer, then cover pot only partially and turn heat down to medium-low. Simmer until lentils are soft, about 30 minutes.
- Taste and add himilayan sea salt if desired.
- Other optional add ins: Lemon, fresh herbs (cilantro or parsley)