This delicious soup offers several “volumizing” high-water veggies, along with fiber-filled and protein-filled lentils simmered in the blockbuster spices for weight loss! It is even better leftover so enjoy it for a lunch or two as well.
2 tbsp. extra virgin olive oil
1 onion, chopped
6 large carrots, chopped
3 celery stalks, chopped
1 sweet potato, chopped
2 tsp. ground turmeric
1½ tsp. smoked paprika
4 tsp. ground cumin
1 tsp. powdered ginger
2 tsp. curry powder
1 tsp. salt or 1 tbsp. white miso paste,
more to taste
1 tsp. freshly ground black pepper
One 28-oz. can diced tomatoes, drained
2 ½ cups lentils, any variety
8 cups vegetable broth
1 tbsp. Dijon mustard
1/2 cup chopped fresh parsley or fresh cilantro
Plain Greek yogurt or pain kefir
Heat the olive oil in a large saucepan or stockpot over medium heat. Add the onion and cook until soft – 5 to 7 minutes. Add the carrots, celery and sweet potato. Cook, stirring occasionally until tender, yet intact and lightly browned – about 10 minutes. Add all the spices, salt, and pepper then stir until fragrant, one minute. Add the broth, lentils, and tomatoes and bring to a simmer. Cover and cook for 20 minutes, or until the lentils are tender. Stir in the mustard. Add additional salt and pepper to taste. If you prefer your soup creamier, remove about half of the soup and puree in blender or use an immersion blender. Add the pureed soup back to the pot. Serve garnished with the fresh herbs and a dollop of plain Greek yogurt or kefir.
