Turmeric Lentil Soup Infused with Cilantro

Hearty soup packed with garden fresh vegetables, onions, garlic, turmeric, dark leafy greens, herbs and lentils. Filling, cleansing, flavorful with many healing ingredients from Mother Nature. Serve it with your favorite crackers, bread or french fries. As an appetizer or if you are under the weather. I took the recipe from my cookbook Artistic Vegan: Meatless Mainstays for Modern Man and added a few new touches. Bon Appétit!

Total Time: 1 Hour | Prep Time: 15 Minutes | Cook Time: 45 Minutes | Servings: 6 

Ingredients:

• 1.5 Cup Onion - Chopped
• 1/4 Cup Garlic - Chopped
• 1/4 Cup Fresh Turmeric - Chopped
• 1/4 Cup Jalapenos - Sliced  (+/-)
• 1 Cup Turnips - Peeled and Sliced
• 1 Cup Carrots - Peeled and Sliced
• 6 Cups Vegetable Broth (Or 3 Cups Broth / 3 Cups Water)
• 1 1/3 Cups Lentils
• 1/2 tsp (ea) Salt, Pepper, Garlic Powder and Red Pepper Flakes
• 2 Cups Dark Leafy Greens - Chopped
• 1 Cup Fresh Cilantro - Loose (Opt: Touch of Dill & Basil)

Peaceful Preparation:

1. Wash and prepare the vegetables.
2. Place everything in a pot except for the dark leafy greens and herbs.
3. Bring to a boil, reduce to a simmer, cover and cook for 30+ minutes until the lentils are done.
4. Stir in the fresh greens and fresh Cilantro. Serve hot, season additionally to taste.

Pairs well with crackers! Try my homemade Pecan Dill Crackers!