Well it’s officially March which hopefully means SPRING is just around the corner. Hopefully this is the last hot soup I post for a while simply because it won’t be needed. Turmeric has quickly become one of my favorite spices. It adds such a savory element to vegan dishes. Not a huge fan of the say it stains my counter and babies’ faces but the flavor is well worth it. This soup is ridiculously easy to make and can be done in 30-35 minutes.
- 1 tbsp olive oil
- 1 yellow onion; diced
- 1 cup red lentils
- 1 tbsp minced garlic
- 2.5 cups water + 2.5 tsp better than bouillon vegetable base.
- 1 tsp fresh minced ginger
- 1 tsp turmeric
- 1/2 tsp paprika
- 1 tsp salt
- 1/4 cup chopped cilantro
- extra cilantro and paprika for topping
Heat oil over the stove in a pot and saute onion until translucent.
Add the red lentils. Stir for about 30 seconds and then add in the rest of the ingredients. (Not the cilantro yet) . Cook for 30 minutes until the lentils are cooked through.
Add in the cilantro then serve with extra cilantro and a bit of paprika if desired.