Gingery Lentil and Greens Soup

This variation on my green-lentil and baby kale detox soup uses a combination of black and red lentils, adds ginger, boosts the turmeric (which is a powerful anti-oxidant) and coriander, swaps arugula for baby kale and omits the celery. It's still just as delicious – and makes it obvious that the basic recipe is one you can play with and riff on. Next time I'll probably add turnips!

Serves 8.

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 large or 3 medium carrots, sliced or roughly chopped

3 garlic cloves, roughly chopped

A 1-inch piece of ginger, peeled and finely chopped

2 bay leaves

2 or 3 branches of thyme

3 teaspoons ground turmeric

1 teaspoon ground coriander

1 cup black lentils, rinsed

1 cup red lentils, rinsed

1 14.5-ounce can of chopped tomatoes, including their liquid

2 1/2 to 3 cups baby arugula (about half a 5-ounce cello pack)

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

Instructions

1. Heat the olive oil in a soup pot over medium heat. Add the onion and carrots and sauté till the onion is soft and translucent, about 6 minutes. Stir in the garlic, ginger, bay leaves and thyme and cook another two minutes or so. Stir in the turmeric and coriander and let cook another two minutes or so. 

2. Add the lentils and the tomatoes (including their liquid), along with 7 cups of water and stir to combine. Bring to a simmer, uncovered, over medium-high heat, then reduce heat to medium-low and let simmer about half an hour to 45 minutes or until the lentils are tender (if they're tender before half an hour is up, let it simmer the whole half hour. If it's getting too thick, you can add another cup of water). 

3. Remove the thyme branches and bay leaves and stir in the arugula, along with the salt and cayenne pepper. Let it cook 10 or 15 minutes (it's ready when it's delicious). Adjust seasoning and serve.