Ayurvedic turmeric lentil soup or better lentil curry
Healing Ayurvedic Turmeric Lentil Curry with Spinach
There is something akin to a ritual in making curry at home. Maybe because you have to add so many spices one by one, maybe also because of the cozy smell that brings the whole family together around the table or maybe because of its healing properties that make it almost a digestive medicine. I know for a fact that there’s nothing more comforting in winter than a warm bowl of homemade lentils. Calling this dish “turmeric curry” might sound a bit strange because the spice is a key ingredient in the traditional dish, but this one is made with lots of turmeric.
I just can’t get enough of this turmeric spice and while there has been so much talk about turmeric, I still have to highlight its amazing properties and add tons of it, both powdered and fresh, to my dishes every time.
I also love the fact that it gives any food that electric yellow color and intense flavor that makes it so enticing, inspiring conscious eating and gratitude for the food.
The range of turmeric health benefits extends far beyond its anti-inflammatory and antioxidant properties. Its digestive properties, reducing the risk of cancer, improving brain and kidney function, and reducing the pain of arthritis are just a few of the reasons it has been used in Ayurvedic medicine for thousands of years.
The ways turmeric affects our health is diverse and remarkable. Most of these are due to its active ingredient, a polyphenol called curcumin. This triggers the natural detoxification processes in our cells and the balancing of cell cycles by stimulating antioxidant processes, anti-inflammatory reactions and immune-boosting and enzyme-related effects.
I used raw turmeric to make this curry because I happened to find the tiny yellow roots on the market, but you can use the powdered version of turmeric.
In addition to being enticingly colored and flavored, this turmeric curry is packed with protein from the lentil brown rice combo and makes a great stuffing for your late-season dinners.
if you like our ayurvedic lentil curry, you might also be interested in these dishes:
- Ayurvedic pickle curry
- Chickpea Zucchini Curry
- Ayurvedic coconut potatoes
- Spelled barley salad
- Fattoush salad with pita chips
- Khichadi – rice and lentil comfort food
Detox turmeric lentil curry
- 1 tbsp. avocado oil*
- 1 Onion
- 140 G celery
- 2 sweet potato
- 2 clove of garlic
- 1 tsp Sea-salt*
- 1 tsp Black pepper*
- 2 tsp thyme dried
- 100 G Lenses* green or brown
- 100 G Red lenses
- 2 tbsp. Turmeric*
- 1 tsp Ginger* ground
- 1 tsp Cumin*
- 900 ml vegetable broth
- 240 ml water
- 240 ml Almond milk
- 60 G spinach
- small bunch parsley
- 1 tsp lemon juice
- ½ tsp red pepper flakes*
- Peel and finely dice the onions.
- Clean the celeriac, de-thread and cut into small cubes.
- Peel the sweet potatoes and cut into 1×1 cm cubes.
- Rinse the parsley, shake dry and roughly chop.
- Wash the spinach and drain well.
- Peel and finely dice the garlic.
- Heat the avocado oil in a large stockpot.
- Add onions, celery, sweet potato, and garlic and sauté until slightly tender, about 5 minutes. Season with salt, pepper and thyme and let simmer for a further 2 minutes.
- Now add the lentils, turmeric, ginger and cumin and sauté for another 1 to 2 minutes. Pour in the broth and water and bring to a boil. Cover and simmer for 30 minutes.
- Take the soup off the stove. Stir in the almond milk, spinach, parsley, lemon juice, and pepper flakes. Taste again.
- When the spinach is wilted, you can serve.