Anti-Inflammatory Turmeric Soup

350g of potatoes, peeled and cubed
2 medium-sized carrots, sliced
3 celery stalks, sliced
250g of tomatoes, crushed
170g of dried red lentils (soak overnight the night before in water, rinse and wash soaked lentils before adding to the soup)
1 onion, finely chopped
3 garlic cloves, finely chopped
1 inch cube of fresh ginger, peeled and grated
1 table spoon of fresh lemon juice
1 table spoon of tomato paste
2 cups (60g equivalent) of baby spinach
Half a cup (14g equivalent) of fresh parsley
900mL vegetable broth (low-sodium)
Spices and salt (2 tsp turmeric, 2 tsp cumin, 2 tsp paprika, 1 tsp coriander seeds, 1 tsp black pepper and half a tsp of salt).

Sauté the onion, garlic, carrot, celery, potato and spices in a large pan with splash of water or oil for a few minutes, stirring constantly.
Add the vegetable broth, tomato paste and diced tomatoes to the large pan. Mix with a large spoon, cover the pan, and bring to a boil.
Add the red lentils to the large pan, give the soup a stir. Then turn the heat to low and let your soup simmer for around 15 minutes.
Once the potatoes are soft (not overcooked), add in the spinach. After a couple of minutes, once the spinach starts to wilt, turn off the heat.
Add the parsley and lemon juice to the pan and stir.

Add additional turmeric, cumin, paprika, coriander, ginger, pepper and salt to suit your individual taste
To increase the bio-availability of turmeric, consider pairing turmeric with black pepper
Serve with a dollop of vegan sour cream and vegan gluten-free bread (sourdough, cornbread or buckwheat bread)
This recipe is delicious and fulfilling on its own or to turn this into a heartier meal, serving suggestions include rice, millet and quinoa.