There is a concept in Ayurveda called food as medicine. The idea that what we eat can heal, not just sustain. This lentil and turmeric soup is the recipe I think of first when someone asks me what that concept looks like in practice.

Everything in this bowl has a purpose. Red lentils are one of the most bioavailable plant proteins, rich in iron, folate, and prebiotic fiber that feeds the good bacteria in your gut. Coconut milk adds healthy fats and a creaminess that makes this soup feel luxurious. Carrots provide beta-carotene and natural sweetness. Lemon brightens everything and adds vitamin C. And Healing Turmeric ties it all together.

Our Healing Turmeric blend contains Turmeric, Ginger, Lucuma, Ashwagandha, and Cinnamon. Turmeric and Ginger together are one of the most powerful anti-inflammatory combinations studied in plant medicine — Ginger actively enhances the bioavailability of turmeric's active compound, curcumin. Ashwagandha is Ayurveda's number one adaptogen for cortisol and stress response, which matters deeply because chronic stress is one of the primary drivers of systemic inflammation. Cinnamon supports blood sugar balance. Lucuma, a Peruvian fruit, adds gentle sweetness and minerals.

You get 2–4 teaspoons of all of this in every bowl of soup. And if you stir Daily Greens into the finished pot — Wheatgrass, Barley Grass, Moringa, Baobab, Spirulina, Chlorella — you turn this soup into one of the most comprehensively nourishing meals we know how to make.

One pot. 30 minutes. Makes 4 servings. Keeps 5 days in the fridge. Freezes perfectly. This is the soup I make when I want to feel genuinely taken care of.

Warming Lentil & Turmeric Soup

Ingredients (serves 4):

• 1 cup red lentils, rinsed

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 carrots, chopped

• 1 can (14 oz) coconut milk

• 2 cups vegetable broth or water

• 2–4 tsp Healing Turmeric

• 1 tsp cumin

• 1 tbsp olive oil or coconut oil

• Juice of 1/2 lemon

• Salt and pepper to taste

• Optional: handful of spinach

• Optional: 2 tsp Daily Greens stirred in at the end

Instructions:

1. Heat oil in a large pot over medium heat. Sauté onion and garlic 3–4 minutes until soft and fragrant.

2. Add carrots, cumin, and Healing Turmeric. Stir and cook 2 minutes until spices are aromatic.

3. Add lentils, coconut milk, and broth. Stir to combine and bring to a boil.

4. Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until lentils are completely soft and the soup has thickened.

5. Squeeze in lemon juice. Season generously with salt and pepper.

6. Optional: stir in spinach and cook 1 minute until wilted.

7. Optional: remove from heat and stir in Daily Greens for extra plant nutrition.

8. Blend partially with an immersion blender for a creamier texture, or leave chunky. Serve with warm bread.

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Eat Plants. Feel Alive.

Xo Kristel & Michael