Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 large carrots, chopped
- 2 parsnips, chopped (can sub sweet potatoes)
- 3 stalks celery, finely chopped
- 6 cloves garlic, minced (about 3 tbsp)
- 2 tbsp fresh ginger, minced
- 1 tsp dried turmeric
- 3/4 cup red lentils
- 2 tbsp fresh parsley
- 1/2 tsp sea salt, more to taste
- 4 cups vegetable broth + 2 cup water
- 2 cups kale or spinach, finely chopped
- 1 small lemon, juiced
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened.
- Stir in chopped carrots, parsnips (or sweet potatoes), and celery; cook for an additional 5 minutes.
- Add minced garlic, turmeric, and ginger; sauté until fragrant.
- Pour in vegetable broth and water; add red lentils, sea salt, and pepper. Bring to a boil then reduce heat to low.
- Cover and let simmer for about 15 minutes.
- Stir in chopped kale (or spinach), fresh parsley, and lemon juice. Let steam for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 175
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg