As the
sideways rain pounded against the windows yesterday, I thought
"What perfect day for soup!" And, if you noticed the absence of
"Carrots" postings in the last week or so, it's because I wound up
with food poisoning last weekend. There's nothing like a food-borne illness to
take away the appetite. So, as my hunger returned and my stomach returned to
normal, I thought that a healing soup with loads of protein and veggies was
just the thing my body needed.
In case you're new to the turmeric trend, it's a spice that gives
curry it's yellow color. Though the US is late to the game, it's been used in
India for both cooking and medicinal purposes for thousands of years. The main
ingredient in turmeric is curcumin, a medicinal compound that has powerful
anti-inflammatory effects and that is also an antioxidant. That means it's good
for you! Because science.
Anti-inflammatory properties are important in foods. They help
your body fight pathogens and help to repair damage. Because scientists believe
that chronic inflammation plays a role in nearly every disease, there's been a
surge in attention to foods with anti-inflammatory benefits. So that's why
you're seeing turmeric lattes pop up at every hipster coffee bar on Cap Hill
and Queen Anne. But clearly, the hipsters are onto something because of the
proven benefits of turmeric... so maybe this is a trend of which we should
actually take note. Trucker hats and ironic t-shirts are a whole different
matter.
So, this soup isn't just about getting cozy on a rainy fall night,
it's also about keeping your gut and body healthy in as natural a way as
possible. So, spoons out people! Turmeric is here to stay.
Turmeric Lentil Soup with Kale and Green Beans
Ingredients
3 tablespoons minced garlic
1 teaspoon coconut oil
2 tablespoons olive oil
6 green onions, thinly sliced
2 cups green beans, chopped into 1/4" pieces
2 handfuls of fresh basil chiffonade
2 cups roughly chopped kale
8 cups low-sodium vegetable stock
2 cups red lentils
2 heaping teaspoons turmeric
1 teaspoon red pepper flakes
Freshly ground salt and pepper
Chopped fresh cilantro, for garnishing
In a large Dutch Oven, heat the coconut oil for a few minutes over
medium-high heat. Add the garlic and sauté until the garlic is just browned.
Then, add the olive oil and green onions. Sauté for another minute
or two. Then, add the green beans, basil, and kale. Sauté for a few minutes and
then add the vegetable stock, lentils, turmeric, and red pepper flakes. Bring
to a boil and then turn down the heat. Let simmer for about 15-20 minutes,
stirring every so often. Simmer until the lentils are finished cooking, then
add salt and pepper to taste.
Serve immediately by topping with fresh cilantro and serving with
crusty bread. Enjoy!
