Golden Red Lentil, Carrot & Ginger Soup

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 7 oz (200 g) carrot, diced
• 3 1/2 oz (100 g) celery, diced
• 3 (9 g) garlic cloves
• 1 tbsp (6 g) fresh ginger
• 1 tsp (2 g) ground turmeric
• 1 tsp (2 g) cumin
• 8 1/2 oz (240 g) red lentils
• 5 cups (1200 ml) low-sodium vegetable broth
• 1 tbsp (15 ml) lemon juice
• 10 1/2 oz (300 g) plain Greek yogurt, 0%
• 2 tbsp (6 g) fresh parsley

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Method

1. Warm the olive oil over a medium heat and soften the diced carrot and celery 6 minutes, until the edges turn golden.
2. Stir in the grated garlic, ginger, turmeric and cumin 30 seconds, until fragrant.
3. Add the rinsed red lentils and broth, bring to a boil and simmer 20 minutes, until the lentils collapse; blend half with a stick blender for a thick, rough soup.
4. Off the heat stir in the lemon juice. Serve with a big spoon of yogurt and parsley. Keeps four days, freezes three months without the yogurt.