The flu season has long started, and the changeable weather doesn’t help either, leading to colds and sneezes catching us at the most inconvenient times. A few weeks ago, my husband developed a dry cough, and I wanted to cook him something warm, tasty, and also beneficial for his immune system, which is how this red lentil, ginger, and turmeric soup came about.
Its ingredients have been carefully chosen to provide relief from cold symptoms and to strengthen the immune system. Red lentils are rich in protein, fibre, minerals such as iron and zinc and have a high content of antioxidants. Ginger is known for its anti-inflammatory properties and its ability to soothe sore throats and coughs. Turmeric, with its active ingredient curcumin, not only gives the soup a wonderful colour and aroma but also has powerful antioxidant and anti-inflammatory effects, which can help fight viruses and bacteria.
Of course, you don’t have to have a cold to try it; its ingredients will be tasty and kind 😉 to your body and contribute to the strength of your immune system. Enjoy and stay healthy, and for those who do have a cold, I wish you a speedy recovery!
Red Lentil, Ginger, and Turmeric Soup for Cold Relief
Equipment
- Big pot or
- Pressure Cooker optional
Ingredients
- 500 g red lentils
- 8 medium potatoes
- 4 carrots
- 2 onions
- 2 litres of water
- 4 – 6 cloves of garlic depending on size
- 20-30 g fresh ginger depending on how spicy you like it
- 3 tablespoons of concentrated tomato sauce
- 2.5 teaspoons of salt
- ½-1 teaspoon of pepper to taste
- 1 teaspoon of soup seasoning
- 2 tablespoons of turmeric powder less if you don’t like a strong turmeric flavour
- 250 ml coconut milk
- 2 tablespoons of parsley
Instructions
- Peel and wash the potatoes, carrots, and onions. If you prefer, you can leave the skin on the potatoes and carrots if it’s healthy, to increase the fibre content. Chop the potatoes and onions into cubes, slice the carrots into rounds, and put them in a large pot. Pour 2 liters of water over them. Start boiling.
- Rinse the red lentils well, drain and add to the pot.
- Peel the garlic, crush it with a garlic press, and add it to the pot.
- Wash, peel, grate, or finely chop the fresh ginger and add it to the soup.
- Add concentrated tomato sauce, salt, pepper, soup seasoning, turmeric powder, and coconut milk.
- After the soup comes to a boil, cook on medium to low heat until the potatoes and lentils soften (about 25 minutes). If you are using a pressure cooker, 8 minutes at a lower pressure is enough.
- Once the soup is cooked, remove it from the heat and add parsley.
