Red Lentil Turmeric Soup

Here's a recipe for a light and nutritious soup that's easy to make on weekdays. You can even speed up the cooking process a little further by slicing the vegetables with a food processor.

Ingredients

• 2 l vegetable broth or water
• 450 g red lentils
• 150 g spinach
• 2 medium carrots
• 3 celery stalks
• 1 medium onion
• 4 cloves of garlic
• 3 cm ginger root
• 1 tsp. ground turmeric and ground coriander
• 1 bay leaf
• 1/4 cup lemon juice
• olive oil
• salt, freshly ground black pepper
• yogurt or sour cream for serving

Directions

1. Rinse lentils in cold water and discard in a colander. Peel the ginger and grate on a fine grater. Peel the onions, garlic and carrots. Chop the onion, carrot and celery into small cubes, finely chop the garlic.
2. In a large heavy-bottomed saucepan, heat the olive oil, add the onions, celery, carrots and garlic and cook over medium heat for 5 minutes. Add lentils, ginger, turmeric, coriander and bay leaf, add vegetable stock or water and bring to a boil. Reduce heat to low and simmer for 25 minutes.
3. Remove the bay leaf from the pan, add the spinach, stir and cook for 2 minutes. Pour in lemon juice, salt and pepper the soup. Serve with yogurt or sour cream.