Ginger Tomato Lentil Soup

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Health Benefits:

With this recipe, in just about 30 minutes you can have an amazing, beautifully spiced bowl of soup that has so many cool health benefits. I am continually amazed by how incredible plants are and this recipe highlights some of the fascinating ways that how we combine, cook and pair plants together can create an end product that is better than any individual component on its own.

Spices: Spices add not only flavor, but a whole host of potent health supporting compounds. Turmeric, ginger and garlic contains active compounds like curcumin and gingero that help reduce inflammation and support a healthy immune system.

Micronutrient Magic: The addition of fresh lime juice at the end isn't just for the flavor; the Vitamin C in the lime helps increase the absorption of the iron in the lentils and spinach, making it not only a flavor enhancer but a nutrient activator as well.

Greens at the End: Adding four cups of baby spinach at the ends ensure the spinach is only lightly wilted, so it retains most of its heat-sensitive antioxidants and phytonutrients, and when you add the lime juice, you maximize your ability to absorb them.

And voilà! A plant powered meal that nurtures you from the inside out.

Ingredients (Makes 6 servings):

• 2 tbsp olive oil

• 2 medium yellow onions

• 4 large garlic cloves

• 3 tsp grated fresh ginger

• 2 tsp ground turmeric

• 1.5 tsp ground cumin

• 1/4 tsp ground cardamom

• 1 (14oz) can fire-roasted diced tomatoes with their juice

• 1 (14oz) light coconut milk

• 1/2 cup dried french lentils, rinsed

• 1/2 cup dried yellow lentils, rinsed (also called moong dal/split mung) *if you can't find these, you can replace with an extra 1/2 cup dried french lentils

• 4 cups vegetable broth

• 2 tsp salt

• 2 tsp maple syrup

• Optional: 1 tbsp sambal oelek chili paste or sriracha

• 4 cups baby spinach

• 3 tsp lime juice

Instructions:

• Dice the onions and finely mince the garlic cloves.

• Peel the ginger. The easiest way to do this is to use the side of a spoon to scrape the skin off.

• Grate the ginger.

• In a large pot, heat the olive oil.

• Add the onion, garlic and a pinch of salt.

• Sauté until the onions are soft.

• Add the ginger and cook for 1 minute,

• Add the turmeric, cumin and cardamom. Cook for 2 more minutes, until fragrant.

• Add the diced tomatoes and juice, coconut milk, dried lentils vegetable broth, salt, maple syrup and chili paste, if using. Stir to combine.

• Bring just to a boil, then lower to simmer and cook for 20-25 minutes until the lentils are soft.

• Add the baby spinach and lime juice. Stir until the baby spinach is wilted.

• Taste and adjust seasoning.

• Serve yourself a warm bowl and enjoy!

Nutrition Info (per serving): Calories: 242g Fat: 9.5g Carbohydrates: 29.7g Fiber: 9.2g Protein: 10.7g