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Easy Egg Roll in a Bowl

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Warm up with this Golden Turmeric Lentil Soup with Coconut Milk, a healing and comforting vegan dish loaded with anti-inflammatory turmeric, protein-packed red lentils, and creamy coconut milk. This one-pot meal is perfect for boosting immunity and satisfying your soul with vibrant, earthy flavors.

Ingredients

Scale

  • 1 cup red lentils, rinsed

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder (optional)

  • 4 cups vegetable broth

  • 1 can (13.5 oz) coconut milk

  • 1 cup carrots, diced

  • 1 cup spinach or kale, chopped

  • Salt and pepper, to taste

  • Fresh cilantro, for garnish (optional)

  • Lime wedges, for serving

Instructions

  • In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.

  • Stir in garlic, ginger, turmeric, cumin, and chili powder. Cook for 1–2 minutes until fragrant.

  • Add lentils, carrots, vegetable broth, and coconut milk. Stir and bring to a boil.

  • Reduce heat to low and simmer uncovered for 20–25 minutes, until lentils and carrots are tender.

  • Stir in spinach or kale during the last few minutes of cooking. Season with salt and pepper.

  • Serve hot, garnished with fresh cilantro and lime wedges.

Notes

  • For added texture, use both spinach and kale.

  • Store leftovers in the fridge for up to 4 days.

  • Can be frozen for up to 2 months.

Find it online: http://maicook.com/easy-egg-roll-in-a-bowl/