I’m always on the lookout for recipes that use anti-inflammatory natural ingredients. As the mother of a child with a chronic illness, there’s little I won’t do to try to help her alleviate her symptoms naturally. And when I find a food she loves like this anti-inflammatory turmeric lentil soup recipe, I add it to our “Family Favorites” recipe list.
Turmeric has long been used in East Asian and Middle Eastern cooking and recipes, often with spicier curry seasonings. I adapted this recipe from an Italian-style soup to include turmeric and a wider variety of vegetables. As my daughter loves black beans, I usually throw in two cups of beans as well.
This turmeric lentil soup recipe freezes well, and is very flexible. So rummage through your fridge and add in leftover veggies, rice, pasta or even add bits of chicken or beef if you have it.
This is also a great soup to make in a large cast iron dutch oven on a wood stove (watch out for my post on wood stove cooking coming in the next few weeks).
My husband likes to add a few dashes of hot sauce to his, and I like a few tablespoons of shredded old cheddar cheese on mine. And one of my sons likes a dollop of sour cream and green onions on his.
Turmeric Lentil Soup Recipe With Lots of Room for Substitutions!
- 1 chopped red or white onion
- 1 cup chopped celery
- 1 cup chopped carrot
- ½ cup diced green pepper
- ½ cup diced red pepper
- ½ cup diced potato or sweet potato
- 2 tbsps olive oil
- 3 cloves crushed garlic
- 1 tbsp turmeric
- 2 tsp oregano
- 5 leaves fresh basil OR 2 tsp dried basil
- 1 tbsp dried parsley
- 1 tsp pepper
- 3 bay leaves
- 2 cartons organic vegetable, chicken, or beef broth
- 2 cups water
- 1 cup green lentils
- 2 cans diced tomatoes or 4 cups diced fresh tomatoes
- 1 tbsp honey
- 1 cup of black beans, drained
- Saute onion, garlic, peppers, celery and carrots in olive oil for 5 minutes.
- Add all remaining ingredients.
- Simmer on low heat for at least 1½ hours.