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Turmeric Lentil Soup

This lovely soup was developed by our Kitchen Manager Cheryl, who swears by the health benefits of fresh turmeric. Use dried turmeric if you aren't able to access the fresh stuff. 

1.5 cups Flourist French Lentils, or Flourist Laird Lentils
1/3 cup butter 
1 yellow onion, diced  
2 shallots, diced finely 
5 stalks of celery, diced
2 carrots, peeled and thinly sliced
3 tbsp Flourist Sifted Red Fife Flour (or any Flourist flour)
1/2 tsp black pepper
4 tsp salt 
1/4 tsp ground cardamom
1/2 teaspoon fenugreek 
50g fresh turmeric, peeled and grated (or 1 tsp dried)
2 liters stock or water 
1 bunch Chard, chopped (stems chopped to 1-inch dice)
2 tsp celery leaf, chopped 
30g fresh chives
2 tbsp rice wine vinegar
1/cup fresh Italian Parsley 

Soak the Flourist French Lentils, or Flourist Laird Lentils overnight. Using our Soak and Steam cooking method (outlined below), and steam 8-10 mins.

Heat a medium-sized soup pot and melt the butter or add the oil. Cook the onion, shallot, chopped celery stalks, and carrots together until softened, about 8-10  minutes. Add the flour and all the spices and cook for 1 minute while stirring.

Add the stock, and bring to a simmer. Add the chard stems and simmer for 20 minutes. Add the cooked lentils, chard, celery leaves, chives, rice wine vinegar, and Italian parsley and stir to combine. Cook a further few minutes until hot. Serve with a slice of fresh bread. Makes 4-6 servings. 

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