Golden Turmeric Milk Lentil Soup

Instructions

1. 1

   Rinse the dry red lentils thoroughly under cold running water until the water runs mostly clear, then drain well.

2. 2

   Peel and finely dice the onion, carrots, garlic, and ginger. Dice the tomatoes and finely chop the fresh cilantro.

3. 3

   Heat the olive oil in a large soup pot over medium heat.

4. 4

   Add the onion and carrots, then cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.

5. 5

   Add the garlic and ginger, then cook for 1 minute until fragrant.

6. 6

   Stir in the ground turmeric and ground cumin. Toast the spices for 30-45 seconds, stirring constantly to prevent burning.

7. 7

   Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to break down.

8. 8

   Add the rinsed red lentils, vegetable broth, and salt. Stir well and bring the soup to a gentle boil.

9. 9

   Reduce the heat to low, cover partially, and simmer for 18-22 minutes, stirring occasionally, until the lentils are very soft.

10. 10

    Pour in the skim milk and stir gently. Simmer uncovered for another 5-7 minutes over low heat. Do not let the soup boil strongly after adding the milk.

11. 11

    For a smoother texture, blend part or all of the soup with an immersion blender until it reaches your preferred consistency.

12. 12

    Taste and adjust seasoning if needed. Stir in most of the chopped cilantro just before serving.

13. 13

    Serve warm, garnished with the remaining fresh cilantro.