Why This Supports Inflammation & Longevity

Curcumin from turmeric downregulates NF-κB — one of the central transcription factors involved in chronic inflammatory disease. Gingerols from fresh ginger inhibit COX and LOX pathways.

Red lentils provide fermentable fibre, feeding gut microbes that produce short-chain fatty acids such as butyrate. Butyrate directly regulates immune tolerance and reduces inflammatory tone in the gut and systemically.

Coconut milk provides stable saturated fats that resist oxidation during cooking, while dark leafy greens deliver magnesium and folate — nutrients associated with lower CRP levels.

This dish targets inflammatory signalling at the genetic level and supports the gut–immune interface.

Ingredients (Serves 4)

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground cumin
200g red lentils
400ml coconut milk
600ml vegetable stock
2 large handfuls spinach or kale
Juice of ½ lime
Sea salt

Method

Heat olive oil and soften onion for 5–7 minutes.

Add garlic, ginger and spices and cook gently for 1 minute.

Stir in lentils, coconut milk and stock. Simmer 20 minutes until tender and thickened.

Fold in greens until wilted. Finish with lime juice and salt.

Serve warm.