First off, thank you all so much for your excitement and congrats about our news! I really enjoyed reading your comments and stories. I’m also happy to hear my impending loss of sanity should only be temporary. Truthfully, I’m not sure that I ever got it back after our first!
Second of all, I’ve missed you dearly. I’ve missed blogging. I’ve missed posting recipes. I love sharing my favourite recipes and stories with you guys. Nothing makes me happier than creating something I adore and thinking about you trying it in your own kitchens! It feels so good to have more energy these days and also to wrap up some other massive projects.
Today’s recipe is most likely the last soup recipe I’ll post until next fall (*sad face*), but boy is it a great one to end on. As my dad likes to say, “It’s a humdinger!” Do you remember my Spiced Red Lentil, Tomato, and Kale Soup? Well, this soup reminds me a bit of that one, only it’s even better! Turmeric, coconut, cumin, cinnamon, and cardamom create an incredibly healing and flavourful broth. I always say the test of a “vault-worthy” soup is whether you want to drink the broth on its own, and this one certainly fits the bill. A generous amount of turmeric makes it feel so healthy and powerful. Knowing that turmeric has so many anti-inflammatory benefits is always an added bonus, too!
My inspiration comes from a Whole Foods mason jar soup called “Spiced Lentil” that Eric picked up for me on a whim. Well, this soup blew me away. After glancing at the short ingredient list, I knew I could easily recreate it in my own kitchen. Or so I hoped! I scribbled down a recipe attempt and started cooking. The beauty of this soup is that it’s a “pantry” soup. I had every single ingredient on hand (and still do, which explains why I’ve been making it so much). The first batch turned out darn near perfect (actually, we liked my version more), and the second attempt was even better than the first. Poor Eric only got one bowl from the first batch. You gotta be quick around the pregnant lady! I’ll fight you.
If your weather is still cool, snowy, rainy, and dreary in early spring like it is here in Southern Ontario (we’re getting a snowstorm later today…*cries*), I hope you’ll enjoy this comforting soup. Even if it’s not cold where you are, I’d argue that breaking out into a light sweat while eating this is totally worth it!
Glowing Spiced Lentil Soup
7 cups (1.65 litres)
This soup is so quick and easy because there aren’t many vegetables to chop (just garlic and onion—that’s it!) and it relies mostly on pantry staples. It takes 15 minutes prep time (that includes getting the ingredients out), and then it’s hands off while it cooks. Talk about easy! While this soup contains a lot of spices, it's not what I would call "spicy" or "hot". If you do want a kick of heat feel free to add some cayenne pepper or red pepper flakes. Also, feel free to change up the baby spinach for other greens like stemmed kale or chard. This soup is inspired by Whole Foods.
- 1 1/2 tablespoons (22.5 mL) extra-virgin olive oil
- 2 cups (280 grams) diced onion (1 medium/large)
- 2 large garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 (14-ounce/398 mL) can diced tomatoes, with juices
- 1 (14-ounce/398 mL) can full-fat coconut milk*
- 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
- 3 1/2 cups (875 mL) low-sodium vegetable broth
- 1/2 teaspoon fine sea salt, or to taste
- Freshly ground black pepper, to taste
- Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
- 1 (5-ounce/140-gram) package baby spinach
- 2 teaspoons (10 mL) fresh lime juice, or more to taste
- In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
- Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
- Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
- Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
- * I tried a version using light canned coconut milk and one using full-fat canned coconut milk, and I greatly prefer the full-fat coconut milk version (shocker, I know). I recommend following suit, but if all you have on hand is light canned coconut milk that’ll work in a pinch—it just won't be as rich and creamy.
Hi! I love this recipe! Beautiful photography! But isn’t this just a Dal? It has a staple indian meal for generations in India. Would be wonderful if you could clarify!
It would be appropriate to honour this.
A fair point, I think.There are many variants of dal, and even though I’m not sure a recipe like this would qualify as authentic, it would seem right to honor its origins.
If I double the recipe do I double all the ingredients?
Yep :) for any recipe you can double the ingredients to make a double batch
I make this soup all the time! Love that it uses ingredients that I always have on hand. Also love to add some butternut squash in the fall!
I love this soup–I made it today to have with our Christmas dinner tomorrow! Thanks for the recipe!
What to do when there’s a curfew in Quebec and everything is closed? Try out new vegan recipes! This was an easy soup to make. I threw in some frozen kale since I didn’t have the spinach. I would make this one again.
I found this recipe about a month ago and have made it more than half a dozen times since. It’s easy to pull together and truly delicious! Thank you – it’s my new “Go To”
Just made this! I cooked the lentils separately and added at the end (less hard on the stomach) and used pumpkin puree instead of canned tomatoes and it was surprisingly delicious!! I just added about half the water (1.5 c) but kept the amount of bouillon for 3 c water.
I love this recipe. Not only is it the only lentil soup my husband will eat (he’s amazed by how much he enjoys it) but it was one of my baby’s first forays into solid food at about 5 months. I made it again tonight, and at a few days shy of 9 months, he was yelling at me because I couldn’t feed it to him fast enough!
Just made this on my work snow day. 12 inches of snow and I had everything to make it plus I usually add chopped gold potatoes to it which makes it more like a stew. I just love this dish!!
Incredibly delicious. I love adding chickpeas to it as well. The soup is our family go to – it never disappoints.
It was AWESOME! I made this almost exactly as written, substituted my home canned tomato sauce for the diced tomatoes. And I am not vegan, so added two diced chicken breasts, cooked on the front end, and added back to the soup as it was nearly done. Excellent recipe. So simple and delicious!
I have been making this regularly for over a year. It comes together fast, my preschool age children will eat it happily, and it makes great leftovers for work! My work days can be busy – sometimes I don’t have time to warm up my soup – and it’s even good cold!
It even works as a freezer to crockpot meal! I usually prepare an extra ziplock with everything in it (except yogurt) while making it for dinner. No cooking for the freezer ingredients – I simply chop and dump them into a freezer bag. When it is time to cook – we simply pull this bag out of the freezer and cook for 6 hours on low in a crockpot. Amazing. Low cost, high nutrition, easy to make, comforting and rich. This recipe is a masterpiece of versatility and flavor!
Has anyone tried this in the slow cooker?
I wouldn’t. The beauty of Red lentils are they cook incredibly fast and the spinach would disappear until prolonged heat
Easy and tasty. Froze it in a large lasagna tray as a gift for someone.
I made this soup following the recipe and it was absolutely delicious, easy and quick. One of the best.
Found this recipe researching anti inflammatory diets. It’s delicious! I added sweet potatoes and it was an excellent decision 👌🏽
I made this for dinner last night and we loved it! I swapped kale for spinach because that’s what I had and added a carrot and some celery to the onion/garlic in the beginning. Delicious and wonderful. We’re having the leftovers for breakfast this morning. Thanks for all your great recipes.
so glad I found you
I’ve made this once but didn’t have the lime, and it was so good. But the 2nd time I had a lemon and squeezed some on and it was even better! Thank you for sharing it!