Three-Bean Soup with Turmeric and Lentils

Step 1

Heat 1⁄4 cup (60 ml) of water in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes, to soften. Stir in the turmeric, coriander, cumin, and lentils. Add the Light Vegetable Broth and bring to a boil.

Step 2

Lower the heat to a simmer and add the kidney beans, chickpeas, and cannellini beans. Cover and cook until the lentils are tender, 30 to 40 minutes. Add the spinach, parsley, scallions, mint, black pepper, and Super-Charged Spice Blend to taste and continue to cook for 10 minutes. Taste and adjust the seasonings, if needed. Serve hot.