Lentil Curry Soup
A BOWL OF GOODNESS FOR YOUR GUT AND IMMUNE SYSTEM!
Winter is coming, which also means cold and flu season is upon us. So as preventative medicine, it’s important to focus on eating a diet rich in anti-inflammatory foods. The majority of the immune system is produced in the gut, which is why it’s also more important now than ever to emphasize gut health on a daily basis.
Curry is one of my absolute favorite food medicines because it has stood the test of time as one of the most beneficial spices for the body and mind. It has potent anti-inflammatory properties since it’s packed with spices like turmeric, coriander, ginger, and pepper, which studies have shown all contain powerful compounds to fight inflammation - the root of disease and illness. Curry powder is also rich in antioxidants, fighting free radicals that enter the body and lead to chronic illnesses. It’s also anti-fungal and anti-bacterial, helps balance blood sugar, and is great for digestion.
This soup is absolutely delicious and so simple to make. All you need is a handful of ingredients, one pot, and less than an hour to make it from start to finish - cleanup included. It tastes like a warm hug of nourishment and is a recipe that I will certainly be making on repeat as the temperatures drop.
Try it out!
RECIPE:
Ingredients:
1 small butternut squash, peeled and seeds removed
1/2 cup chopped carrots
6 chopped green onion stems
2 tbsp coconut oil
2 tbsp fresh grated ginger
1 tbsp curry powder
Salt & black pepper
1 cup green lentils, rinsed and drained
2-3 cups veggie broth (or chicken bone broth for non-vegan and additional gut health benefits)
1 can full-fat coconut milk
1 tbsp coconut aminos
Fresh cilantro to top
Directions:
Dice butternut squash into cubes and place in a large pot with carrots, green onion, coconut oil, and ginger. Cook for 5 minutes, or until onions are translucent. Add in curry powder, salt, and pepper, mix to fully combine, and cook for another 2 minutes.
Add in lentils and veggie broth and bring to a boil. Lower the heat and let simmer for 25-30 minutes, or until lentils are mostly cooked. Pour in coconut milk and coconut aminos, mix, and let simmer for another 10-15 minutes.
Top with fresh cilantro and additional green onions. Store in the fridge for a few days, or in the freezer for longer term. Makes 4 servings.
Enjoy!