Turmeric Lemon and Lentil Soup
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 large red onion, finely chopped
- 3 celery sticks, sliced into 0.5cm half moons
- 4 garlic cloves, pressed
- 2 Tbsp lemon zest, finely grated
- 1 tsp turmeric
- 1 – 2 Tbsp dried chilli flakes, to taste
- 2 cups vegetable stock
- ¾ cup French green lentils, rinsed and drained
- 2 Truss tomatoes, chopped
- 150g green beans, ends trimmed
- 2 bunches asparagus, woody ends trimmed, stems sliced on a diagonal
- 100g kale, leaves shredded
- ½ lemon, juiced
- ½ cup coriander leaves
- Natural yoghurt, to serve (optional)
Method
1. Heat the olive oil in a large pot over medium heat. Add the onion and celery. Cook, stirring occasionally, for 5 minutes or until softened.
2. Add the garlic, lemon rind, turmeric and chilli flakes. Cook, stirring, for 1 minute.
3. Add stock, lentils, tomato and 3 cups of water to the pot. Bring to the boil. Reduce the heat to low and partially cover. Simmer for 30 minutes, until lentils are tender.
4. Add the beans, asparagus and kale to the soup. Stir to combine. Simmer for 3 – 4 minutes or until the beans are tender-crisp.
5. Stir in the lemon juice and season with pepper.
6. Stir in the coriander just before serving.
7. Serve topped with a dollop of yoghurt.