I made you a soup. A hearty, cozy, comfort food kind of soup. It’s super quick and easy and everyone will love it.
Gah! I woke up the other day and realized that it’s already the 3rd week of November. People were right when they said that as you get older, time really flies.
With Thanksgiving just a week away and the rest of the holiday season coming up right after, I’m guessing many of us are gearing up for a whirlwind of food, family, and celebrations. And we all know that with this fun can come a bit of stress and overwhelm.
So I’m taking a moment to send out a gentle reminder to you, my dear friend (and myself):
Take time to slow down. Take time to nourish. Take time to rest.
It’s not uncommon for this time of year to be called cold and flu season. It’s my opinion that this phenomenon is actually caused by allowing our immune systems to get run down by lack of sunshine (vitamin D), lack of exercise, too much stress, and too much sugar (says the girl who ate a half tray of pecan pie bars last week 😳)
And I’m definitely not here to preach at you or to rain on your holiday parade. I just wanted to share some things that I find useful for keeping the immune system healthy and strong during this crazy winter season:
nourish… think “eat the rainbow” here. Skip the fast food, processed foods, and sugar. Loading up with organic colorful vegetables and fruits, healthy fats, and good quality proteins will give your body what it needs to feel energetic and vibrant.
slow down and sleep… rest is so underrated. Winter time is the perfect time to allow your body a little extra time to rest and recharge. Research has shown a direct link between sleep and the immune system and that sleep deprivation has detrimental effects on the immune response. Life is full of seasons. Watching the world around us, we see spring flowers, summer harvests, fall leaves, and winter darkness. Allow yourself the gift of slowing down during the colder winter months.
move… with colder weather, some of us tend to exercise less. Exercising regularly improves cardiac health, boosts mood, and reduces inflammation. Find time to move your body regularly.
vitamin D… is a key player in vital health. With the shorter days and cloudy skies of winter, we are exposed to less sunshine and less vitamin D production. Vitamin D deficiency has been linked to increased susceptibility to infections. Taking a good quality vitamin D supplement can help keep those levels up. THIS is the brand we’ve been using for years.
elderberry syrup… is a staple at our house during winter. It contains vitamin A, B, and C. It’s also loaded with flavonoids with antioxidant qualities that protects cells against damage or infections. We take it by the spoonful, we drizzle it on pancakes, we drink it in our tea. You can make your own or buy it at your local health food store or online. You can read more about it and grab an easy recipe HERE.
OK… now let’s talk about that soup that I made you.
Here’s the deal: creamy red lentils, yummy sweet potatoes, onions, garlic, fresh ginger, warming spices, and vibrant greens all cooked together in a good quality broth. A splash of creamy coconut milk pulls it all together in the end. And a squeeze of fresh lemon juice brightens it all up.
This budget-friendly soup is so cozy and warm. It’s the perfect healthy winter time recipe to keep you nourished and happy. It’s loaded with vegetables and antioxidant turmeric and comes together so quickly.
While I prefer to make my soups in the Instant Pot, it can easily be made on the stove top or in your slow cooker.
This flavorful and aromatic soup just begs you to sit down, relax and take a deep breath. So creamy, sweet, and savory with just the right amount of spice. You can eat it by itself or serve it with a bit of white basmati rice. Seriously so good!
Wishing you and yours a happy, healthy, and relaxing holiday season.
xo,
K
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Golden Turmeric Lentil Soup ( Instant Pot, stove top or slow cooker)
- Prep Time: 10 minutes
- Cook Time: 5 minutes (plus time for IP to come to pressure)
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: soup
Ingredients
- 2 tbsp butter, ghee, or coconut oil
- 1/2 of a yellow onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder (like this)
- 1 tsp turmeric powder (like this)
- one inch knob of ginger, grated
- 1 and 1/4 cup red lentils (like this)
- 2 sweet potatoes, peeled and chopped
- 2 large carrots, sliced
- 5 cups good quality broth (homemade bone broth, veggie broth or Kettle and Fire)
- 1 cup full fat coconut milk (I use THIS brand)
- 3 cups kale, de-stemmed and sliced into thin ribbons
- 1/8 tsp black pepper
- juice from 1/2 lemon
- 1/4 cup fresh cilantro, chopped (plus more from serving)
Instructions
- FOR INSTANT POT: Turn Instant Pot to SAUTE and melt fat of choice. Add onions and cook until until translucent, about 4-5 minutes. Add in garlic, curry powder, and turmeric and cook another 30 seconds. Turn off IP.
- Add in ginger, lentils, sweet potatoes, carrots, and broth. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 5 minutes then quick release the pressure.
- Turn IP to SAUTE. Stir in coconut milk, kale, and black pepper. Cook for 3-5 minutes, until kale softens. Turn off IP and add in lemon juice and chopped cilantro. Enjoy!
- FOR STOVE TOP: Melt fat of choice in a large soup pot. Add onions and cook until translucent, about 4-5 minutes. Add in garlic, curry powder, and turmeric and cook another 30 seconds. Add in ginger, lentils, sweet potatoes, carrots, and broth. Bring to a boil over high heat then reduce heat and simmer, covered, for 20 minutes, until lentils are soft and the sweet potatoes tender. Stir in coconut milk, kale, and black pepper. Cook for 3-5 minutes, until kale softens. Turn off heat and add in lemon juice and chopped cilantro. Enjoy!
- FOR SLOW COOKER: In a large skillet, melt fat of choice. Add onions and cook until translucent, about 4-5 minutes. Add in garlic, curry powder, and turmeric and cook another 30 seconds. Scrap spiced onions into slow cooker and add in ginger, lentils, sweet potatoes, carrots, and broth. Cook on LOW for 5-6 hours. Turn slow cooker to WARM, stir in coconut milk, kale, and black pepper. Allow to sit for 5-10 minutes with lid on until kale softens. Add in lemon juice and chopped cilantro. Enjoy!
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Holy. Crap. This is my new favorite soup. Not joking. I made it in the pressure cooker which is fantastic for things with lentils because it cooks them so much faster than stovetop. I also used red skin potatoes that I peeled because I already had them on hand. Def making again! Thank you!
★★★★★
Yay! So glad you enjoyed it. 🙂