We got a cold front down here over Christmas.
& unfortunately that means my arthritis is flaring up.
So I went to my local south asian grocery & got a big bulk bag of dried ground turmeric.
If you didn’t know, turmeric is good for your joints – even my rheumatologist says so. 😉
When I remember to buy it, I use it a lot. But I’m quite forgetful.. 😦
The reason I go to a south asian grocery to buy my turmeric is because I can get a big ol’ bulk bag of it, 1.5 lbs for about $7.
I also get my lentils & garam marsala mix there, but if you aren’t able to find the garam marsala you can get it on amazon.
& on top of the arthritis, cold front = nasty flu & colds.
So I threw in a bunch of veggies into the soup too – eat your vitamins & all that jazz. 😉
Here’s what you’ll need:
2 c lentils, I used yellow (Swad Moong Dal Amati)
3 c packed fresh spinach
2 tbsp turmeric
2 tsp garam marsala – keep in mind this spice mixture tends to be spicy!
4 stalks celery, loosely chopped
1 large carrot, peeled, loosely chopped
1 small red onion, chopped
Toss your lentils into your DO, or large pot.
Cover with 2 1/2-3 inches of water.
Then chop your veggies,
Next, remove your spinach leaves from the stems – I buy mine in bunches on the stem & use the stems to compost – bagged spinach works too though!
Then, add the spinach leaves, followed by the spices.
Simmer with the lid on 45 minutes, & then with the lid off 10-15.
*note: this soup will have a yellow tint – that’s from the turmeric. 🙂
My favorite thing about lentils is that you don’t have to soak them, & they cook FAST – perfect for quick & easy weeknight dinners!
*per serving: 89 calories, 16g carbs, 1g fat, 6g protein, 51g sodium, 1g sugar
Yield: 6 servings
PS – here’s a free recipe card printable!