Spiced Carrot & Red Lentil Potage

Flavorful, warming & invigorating

Warm up your senses with this delightful Spiced Carrot & Red Lentil Potage. This savory and nourishing soup brings together some of essential vitamins and minerals, as well as plant-based proteins, all infused with the rich flavors of spices renowned for their anti-inflammatory and antioxidant properties. When you are using turmeric, it’s important to always pair it with black pepper. This combination enhances the beneficial effects of curcumin, the active ingredient in turmeric, making this potage not only flavorful but also healthy. Rich in taste, provides a comforting warmth, and energizes the senses – it’s a great autumn meal. Enjoy!

INGREDIENTS

2 red onions

400 g carrots (apx. 6 carrots)

200 g red lentils (apx. 1 cup)

1 red bell pepper

1 thumb-sized piece of fresh ginger 2 cloves of garlic

2 tsp turmeric powder

2 tbsp extra virgin olive oil

½ lemon (fresh juice)

1 l broth (vegetable or meat)

Chili pepper (freshly ground, to taste) Black pepper (freshly ground)

Sea salt

METHOD

1. Heat olive oil in a casserole pan, add the chopped red onion and a splash of water. Sauté for about 2-3 min.

2. Add the grated ginger, diced red bell pepper, sliced carrots, turmeric, freshly ground black pepper, salt, and the desired amount of dry chili pepper. Stir for a few more minutes.

3. Add the minced garlic, mix well, and then add the red lentilsto the pan. Pour in hot broth.

4. Cover the pan with a lid and reduce the heat to a simmer for about 20 min, until the lentils and vegetables are tender. Puree the soup with a blender until smooth.

Taste the potage and adjust the seasoning as needed.

5. Serve immediately, drizzled with a bit of olive oil and lemon juice.