Spicy Turmeric Lentil Soup

• Gluten free

• Produce

  • 2 Bay leaf
  • 2 Carrots, medium
  • 2 stalks Celery
  • 1 tsp Coriander, ground
  • 2 cloves Garlic
  • 1 Onion, medium
  • 6 oz Split red lentils

• Canned Goods

  • 5 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Salt and pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin seed

Found on highlandsranchfoodie.com

Description

Directions

• Heat olive oil in a Dutch oven over medium heat. Add cumin seeds. When seeds begin to pop, add onion and cook until golden.
• Add garlic, carrots and celery and cook gently 10 minutes. Stir in all spices and cook 1 minute, then add lentils.
• Pour in stock. Add bay leaf and bring to a boil. Reduce heat and simmer uncovered 30 minutes. Remove bay leaf. Process the soup to a puree. Season with salt and pepper. Gently reheat.
• Garnish with fried onion rings.