Recipes Soup Noodle Soup Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots and Beluga Lentils 4.0 (1) 2 Reviews "I had the legendary healing chicken noodle soup in mind when creating this recipe," says blogger Anya Kassoff. At the base of the broth is the powerful, anti-inflammatory trio of turmeric, ginger, and garlic, finished with aromatic lemongrass, makrut lime leaves, and lemon. Add the naturally occurring "noodles" from roasted spaghetti squash, carrots, lentils, and spinach, and you're up for a comforting, feel-good treat. Slideshow: Chicken Soup Recipes By Anya Kassoff Published on October 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anya Kassoff Total Time: 1 hr 30 mins Yield: 6 to 8 Ingredients 1 small spaghetti squash Coconut oil Sea salt, to taste Freshly ground black pepper, to taste 3 to 4 medium carrots Fresh or dried thyme to taste (optional) 3/4 cup beluga lentils, preferably soaked overnight and rinsed 2 lemongrass stalks 3 garlic cloves, minced One 1-inch piece of ginger, diced 2 teaspoons turmeric 1 small chile, seeded and minced Handful makrut lime leaves (optional) 2 lemons, plus more for serving 2 cups spinach leaves, chopped Cilantro leaves, for serving (optional) Directions Preheat oven to 400°. Cut squash in half and remove seeds. Rub the flesh with coconut oil and sprinkle with salt and pepper. Place onto a rimmed baking tray, cut side down. Clean carrots, sprinkle them with salt, pepper, thyme leaves (if using) and coconut oil and toss to coat. Arrange around the squash on the baking tray. Bake for 30 minutes or longer, until both carrots and squash are soft throughout. Remove the carrots if they are ready before the squash. Let cool. In the meantime, rinse lentils and put them into a large saucepan with 10 cups of filtered water. Bring to a boil, lower the heat to a simmer and cook for 15 minutes or until they are soft but still have a bite to them. Salt at the last 5 minutes. Drain over colander, saving the cooking water. Pour cooking water back into the saucepan. Remove the harder outer layers from the lemongrass, bruise with the back of a chef’s knife and finely chop. Add lemongrass, garlic, ginger, turmeric, chile and makrut lime leaves (if using) to the cooking water. Bring to a boil over medium-high heat, then lower to a simmer and cook for 10 minutes. Remove from heat. Add juice of 2 lemons and salt to taste. Cover and let infuse for 30 minutes. Strain, discarding the solids. Scoop the “noodles” out of the squash with a fork and add them to the broth along with lentils. Dice carrots and add them to the broth as well. Reheat to a near boil over high heat, add spinach and remove from heat. Serve with more lemon and cilantro leaves. Rate it Print