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!
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4.9 from 312 reviews |
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Glowing Spiced Lentil Soup
By
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.
Yield
7 cups (1.65 litres)
Prep time
Cook time
Total time
Ingredients:
- 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
Directions:
- 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.
Nutrition Information
Tips:
- * 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.
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{ 813 comments… read them below or add one }
Wow can’t wait to make it!!! I’m gonna go buy veggie broth to make it tonight. I love all your recipes so much… I could’nt live without them!
Thanks for the love! Hope you enjoy :)
Oh and do you know how long it could be kept in the refrigirator? And can I freeze it? Thanks ;)
Hi Anne-Sophie, It will keep in the fridge for 4 days or so in a sealed container. And yes it should freeze beautifully!
Love love love this recipe, it is still a bit chilly in UK and it feels like this would be warming for cold evening!
www.hairwonderfulday.com
This sounds amazing! Getting ready to make your cauliflower lentil soup today. Will have to make this next week. Still snowing here in Alaska so lots of soup weather left!
congrats on the pregnancy! my sisters and I totally fan-girl over you! haha, not really, but we do all own your cookbook and are so thankful for the work you do & share! this recipe looks amazing, and totally speaks to my needs right now (as a fellow cold souther-ontarian today). thanks!
Thank you, Joan! I hope this soup helps you stay warm. :)
Angela,
Thank you so much for everything you do. I love your blog, your recipes, and your positive energy that truly does glow, even through the screen.
Heather
Aw, you are too sweet, Heather! Thank you for your kind words. :)
Thoughts on using brown lentils in place of red? I’m sure the taste and texture would change but enough that you wouldn’t swap or make it? Feel like making today but don’t want to go to store!
I’m wondering the same. I’m not a fan of the red ones as they always turn to mush on me. Though I’m sure it’s the lack of my cooking skills.
Hi Becky and Jamie, I haven’t tried using brown lentils yet, but I expect it should work although the flavour will change a bit (I find brown lentils a bit earthier tasting). Regarding red lentils turning to mush – it is true that they break down much more than, say French green lentils or common brown lentils. In this soup they are used to provide body and thickness as opposed to an intact “chewiness”. That being said, I’m sure French green lentils (which hold their shape) would add a whole other character to this soup so feel free to experiment! Hope this helps!
Hi Ladies – I just wanted to suggest substituting the red lentils with yellow split peas. I tend to not favor red lentils in soups such as this as they become mushy-textured in a flash on my electric stove. Yellow split peas stay nice and firm and flavorful and are a bit more color consistent with the spice profile here than green or brown lentils.
Either way, Ange – thanks as always for providing recipes I can trust to yield delicous results…I’ve never made one of your recipes that didn’t turn out perfectly, a feat that few if any of even my favorite vegan cookbook authors/recipe developers have achieved. (Oh, and congrats again!)
Thanks for the great suggestion, Karen! (And your congrats wishes, too :) )
The first time I made it I used green lentils instead of red (I couldn’t find red at the store) and I did have to cook it a bit longer (like 5 minutes) but it tasted delightful (even my dad, who normally whines if there is no meat, liked it).
I made this recipe using a lentil trio to avoid doing just red lentils. It added variety and turned out great! I think it was the best of both worlds because the red lentils added to the thickness of the soup but the other lentils gave it some texture. I may try to experiment with some more veggies too, but all in all a solid recipe!
I love a good pantry meal! This looks delicious. I love the combination of spices.
I also like a little insight into the way that you come up with and develop recipes!
I’ve got mine on the stove now. It smells (and tastes) incredible. I just sat down to wait my 18 minutes and it just started to snow here in Toronto. This soup is perfect.
Yum! What timing, too… I had planned a curry lentil bowl for the family for supper today, but as of last night we were still driving around trying to find taro, the staple of the dish. I had never heard of taro! We tried whole foods, organic garage, goodness me…all with no luck. We were going to head into T.O. to an Asian grocer (I hear they carry it and call it dasheen) but the weather was crazed. So, a snowfall, below freezing temps and, quite probably, this soup will be the name of the day. I can’t have tomatoes, but I can scoop myself out a bowl and use something else to sour the soup for myself…do you think a bit if lemon juice would do it?
Eric should definitely not try to compete with a pregnant woman for food! You should try distracting him by sharing the dill pickles and then steal away the soup when he’s caught off guard!
Ok…made this already for family supper. The cardamom adds a complexity that I love! i have never flavoured a soup with cardamom before today. My husband commented on how delicious the scent is and says that curry and coconut milk are a match made in heaven. So is this bowl of soup on this snowy spring day :)
I’m so glad the recipe was a hit, Nicole!
Mmm this looks like the best comfort food! :)
www.ohjanuary.co.uk
I made this for dinner tonight since I ran out of time to make what I was planning. Oops. I added fresh curry leaves that I had on hand and a smidge of ginger. My husband and I both loved it!
I found this recipe, via Buzzed, and so glad that I did. I just made this for lunch, and took your suggestion liz and added curry leaves and ginger as I had some on hand. I love that I have all the ingredients needed for this recipe in the cupboard. Love!
So many amazing, tasty flavours in this soup! It sounds wonderful!
I was so happy to see this post!!! I just made this and it came out wonderful and delicious! A beautiful soup to warm and nourish with this last bit of winter hanging on! Thank you so much for yet again a fabulous recipe!!!!
This may be obvious but do you include the solid part of the coconut milk, or just the liquid? I have always wondered. Thank you for all that you do! I love your recipes!
Yes! Use the fat. Make sure it is all stirred in well.
Yes! Mix all of the can’s contents in well.
Hi Elle, yes, both the solid and the liquid parts of the coconut milk! It’ll make it nice and creamy. :) I hope you enjoy the soup if you give it a try!
So good! Just made it and it is wonderful! Was planning on making your other spiced red lentil soup (one of my absolute faves!) and instead made this one. Love this one just as much!! BTW, it hit almost 80 degrees today in California but I seriously can have soup no matter what the temperature is outside. Thank you for another terrific recipe!
80 degrees? I’m jealous! Haha. So happy to hear you enjoyed the soup, Patty!
Love all your recipes Angela! you are a staple at my house. I made this soup and its nice but in my opinion needed some heat. Next time will add some ginger to the garlic and onion. Also have your blueberry spelt muffins in the oven as we speak (which I make all the time and LOVE!)
Hi Angela! This soup looks delicious! I have been following you on snap chat, I am danicak1 and must say I am really looking forward to your app coming out!!!
Thanks, Danica – I’m excited too!
Just the sort of soup I make and love – a cuddle in a bowl:)
“A cuddle in a bowl” — I love that, Christine! :)
Why thank you, Angela:)
This looks SO delicious and I LOVE cooking with turmeric so I will definitely be making this myself!
My husband is allergic to coconut. What other plant based milk would be a good/decent substitute?
Hi Jan, great question! I would recommend replacing it with a thick homemade cashew milk, if possible. My suggestion would be to blend 1 1/2 cups water with 3/4 cup soaked and drained cashews until smooth. Stir this in rather than the can of coconut milk. If cashews aren’t an option an unsweetened, unflavoured almond milk might work in a pinch (although it won’t be as creamy and rich). Hope this helps!
Hi and Greetinga from the UK. I was scrolling down the comments as I also wanted to ask the same question re what alternative to full fat coconut milk. Thanks for replying to Jan’s question. I can now try the soup too! A suggestion for other recipes that contain coconut milk or oil would be to perhaps make an added note to the recipe. I am looking forward to the release of your new cook book. As I have to avoid coconut products are you able to tell me if it the book contains a high percentage of recipes that use coconut oil and milks? If so do you suggest alternatives in the recipes. Good Luck with your book release! Thanks.
It’s so great to have you back and blogging again, Ange! This soup sounds absolutely amazing, and perfect for the weather you guys are getting over there. (If you need to escape it for a little west coast adventure though, you know who to call!) I’ve been buying the little fresh turmeric roots from Whole Foods lately and love adding it freshly-grated to curries. That stuff is potent, I tell ya! I was going to say that I’d look for the lentil mason jar soup next time I’m there, but now I think I’ll just make yours instead! :)
Just discovered your blog, and im in LOVE!! Being a 20 year old vegan student and trying to make good food isnt always that easy, but your blog has inspired me soo much!
Love from Norway
I’m so, so happy to hear you’re finding inspiration in my blog, Hanne! Thanks for the sweet words.
fill your bowl with the fresh spinach and then put hot lentil soup of that instead of adding spinach to entire dish. that way the spinach won’t get soggy. just an idea.
HI Angela. This looks amazing. I’m needing to make a soup for an upcoming retreat I’m running (and yes, I’m in Kitchener and we got a beautiful snow fall last night- I LOVE IT!!) but I want a soup that I can make in the slow cooker. Any professional cooking advise on whether this would work or not and if so how long would you cook and at what temp? I need it done for 12pm. thanks for any advise you can offer.
Hi Patti, I’m sorry – I’m not sure! Please let me know what you end up doing, I’m sure lots of people would be interested to know! Good luck. :)
I just wanted to say thank you for doing what you do! My daughter has been vegetarian for 3 years and is moving towards being vegan. Your site and book have been sanity saving! Real food, real ingredients, not heavy on soy, and even my other two children are picking up some good habits!
I’m trying this soup (or my variation of it) today… perfect for an April snow day (wth??)
Haha, I know, isn’t this weather crazy?! I hope you enjoy the soup, and thank YOU for the kind words. :)
Have you tried topping it with cashew sour cream? I wonder if it would be similar to regular sc on lentil soup. Kinda addictive, you know?
Do you think this would be as good using plain almond milk?
Hi Cat, I haven’t tried that yet, but I’m sure it’d be delicious! Let me know how you like it if you give it a try. It’s also really good with extra coconut cream stirred in!
I could not wait to make this yesterday!!! I whipped it up after a seven hour road trip and it took no time at all! I love when recipes mostly involve opening cans and minimal chopping! Less dishes = happy wife.
This soup was so delicious, My dad and husband each had three servings. I’m so glad I doubled it up, and would highly recommend doing so. The combination of flavours is so divine, I’ll definitely be visiting this recipe in the colder months!
Sitting here in snowy Toronto this looks very enticing.
I love your recipes, but I do wish you would post nutritional information – so important for someone like me who needs to count calories. Sometimes I avoid trying recipes just because I don’t have that information.
If you are very concerned about calories My Fitness Pal is a terrific app where you can manually enter in all the ingredients from a recipe, the amount of people the recipe is intended to serve and it will tell you the calories for one portion. I’m not sure your motivation for counting calories but the nice thing is, with Angela’s recipes you know they’re healthy and good for you, so with portion control it should be perfect :-)
I have been using My Fitness Pal to track calories. Entering all the ingredients from a recipe is a little time-consuming, so it’s always nice when it has already been done for us!
Well. I did it, both the soup ( delicius), and I entered the recipe in MFP… But… OMG.. I dividee in 12 portions, and each portion is… 221 calories… Too much.. I cannot afford it, i need to lose 5 kilos urgently…
Maru, are you sure you entered right numbers for calculations? I’ve analyzed nutritional values for 7 portions / 1 cup = 1 serving (in my opinion if you divide this proportions into 12, you may need some effort to in searching for the soup in the bottom of a bowl).
From my calculations each portion provides 264 kcal | Protein 8g | Fat 16.75g | Carbohydrates 24.5g | Fiber 5.1g | Sugars 4.5g. From my point of view this results are OK if you concern this soup as a complex meal. You can reduce significantly the amount of fat (and calories) by using light coconut milk or other type of non-dairy milk as Angela suggested. When you are on reduction it is important to deliver to you body whole spectrum of nutrients and also to make your brain feel your stomach is full.
Ups, I meant to give 5 stars, but was too late to change it. This recipe certainly deserves 5 ***** !
This soup sounds amazing! It will be cold here this week with snow coming Friday, so maybe I’ll just go ahead and make two pots. And maybe share with the kids. Or not.
Congratulations on your news! I am so excited for you and your family!! Can’t wait for future blog posts to hear about the progress of Wee One #2. Super to see your posts. We’ve missed you!!
Can’t wait to make this soup today! I’m the queen of soup making according to my friends and family. Lol. I’m going to use kale instead of spinach, since that is what I have in my fridge. Also, I’m going to add diced fresh carrots. For me, I can’t eat lentils without carrots, they just go hand in hand.
I just made this and it was absolutely perfect. I’m already thinking of making another batch to have plenty for the week and freeze some as well!
Received Your cookbook from my daughter for Christmas. Best gift ever. Love everything and so easy to follow. Can’t wait to try the lentil/leek soup. Thank you so much.
I’m so happy you’re loving the cookbook, Edith. I hope you enjoy the soup when you try it!
This soup looks incredible:) I’d love to try ti, but can I ask how it could be modified to omit the tomatoes of one could not have them? Thank you!
Hi Stephanie, if you omit the tomatoes, I’d suggest adding about another 1/2 cup of broth. Hope you enjoy the soup if you give it a try!
I am for sure making that soup. It looks so yummy! By the way congrats on the new baby to come!
I am eating a bowl right now and it is DELICIOUS! Made it just as the recipe is written. Spot on!
So many fantastic and exciting things happening in the Oh She Glows household!! :D This soup looks absolutely amazing. It’s actually snowing here in CT right now, so I’m craving something warm and comforting like this!
Do you know the calories per serving and how much a serving size is? Making this tomorrow, looks so healthy!
Hi Andrea, I haven’t calculated the nutritional information, but if you pop the recipe into a free online tool like NutritionData.com or CalorieCount.com, you should be able to find out the calorie count per serving pretty quickly. Hope this helps! Enjoy the soup!! :)
I would appreciate if you would provide the nutritional analysis in your recipes. Using full fat coconut milk is rich in calories no?
Also the amount of carbs, sodium, etc. is good to know. The standard stuff.
Mmmmm, I will try with Sriracha sauce to make it hotter… also, when I have fresh spinach that is too far for eating raw, I put it in the freezer, then add it to soups or rice. This seems like a nice place to spend-my-spinach-stash. Thanks for the warmth, today is a little colder than I can happily endure. This soup looks like just the trick to keep me until spring. thanks! Michèle-freezing-in-Montreal-QC-Canada
Haha, I’m glad the soup helped you keep warm, Michèle!
Hello – Thank you for all your great recipes! I don’t care for Indian curry flavors. Can you recommend a version with different spices? Thank you!
Is this soup made with “split” red lentils?
I made this tonight, it was super super nice! Thank you for the recipe!
What are the nutritional numbers, please?
Hi Dianne, I haven’t calculated the nutritional info for this recipe myself, but if you go to an online tool like CalorieCount.com or NutritionData.com and plug in the recipe info, you should be able to get a breakdown pretty quickly. Hope this helps!
This soup was fantastic, a big hit in our household. I’ll be doubling the recipe next time. I love all of your soups; this one was extra easy/ quick because the only chopping was onions & garlic. I have made so many recipes from your book; I’ve been happy with every one of them. You have helped made our transition from vegetarian to vegan very easy with recipes that are appealing, simple and delicious. Thank you!
Aw, I’m so glad to hear that you’ve found my recipes so helpful and inspiring! Thank you for the warm words :)
Wow!!! Just finished making the soup and it’s awesome! I decided to add chopped carrots for added sweetness. I had to make a few substitutes since my car is in for repairs and I couldn’t go to the store. I discovered I didn’t have full fatted coconut milk on hand, but I did have a can of coconut cream from Trader Joes. It added so much creamy richness. I also discovered I didn’t have tumeric on hand, so I used powdered yellow curry from Whole Foods since one of the ingredients is tumeric. It’s turned out to be a flavorful substitute. Lastly, once the soup had finished cooking, I added a cup of chopped fresh tomatoes, parsley and thai basil. Can’t wait to make this soup again!!!
Hi Teresa, I’m so glad you loved the soup. And thanks so much for sharing all that great substitution/modification info – it’s always great and super helpful for everyone!! :)
I just made this for supper tonight, I was so tempted by this post. It was phenomenal – both my husband and my 9-month-old son agreed! I will definitely be saving this recipe for future reference!
I just made this — it is fantastic and so easy! Definitely going to make this often!
This is a winner, it took barely any time to make and the flavor combination is delicious. Great recipe.
Oh this sounds so yummy! You’re right – it’s the perfect soup to end the season on! Side note: I’m amazed how perfectly you can photograph yellow foods – it’s so incredibly tough for me!
What are your thoughts on soaking and sprouting the lentils before hand therefore making it easier to digest, would I adjust the levels of liquid as the lentils wouldn’t absorb as much… Hmm thanks :)
Hi Claudia, I haven’t tried it myself, but I can’t see why you couldn’t. I’m sure soaking the lentils beforehand would also cut down on the soup’s cook time which would be a nice bonus. Please let us know how it goes if you try it!
Yay, another soup recipe! (We had soul soothing African peanut stew tonight for dinner.) This one, with turmeric, is perfectly timed as I’m recovering from knee surgery. I made your mushroom, sundried tomato & tofu quiche recipe last night. It’s a winner! I’m so glad you’re here taking the time to develop such great plant based recipes & sharing them with the world!
Thank you so much for the kind comment, Leah! Sending you lots of warm wishes for a speedy recovery. <3
Yummy and comforting soup! We’re having a very weird spring here…it should be sunny and warm but it’s raining right now and I’m wrapped up in my blanket. This recipe is perfect for gloomy days! =)
xo
Haha, it seems to be the year for weird springs!
Oh, my goodness. That recipe sounds divine. I, too, have all those ingredients in my pantry. Guess what we’re having for supper. Thanks for posting this and congrats on your NEWS!
This soup is so good, Angela! My husband and 8-year-old son absolutely loved it, as did I! Thanks so much for sharing the recipe!
Thank you for the recipe! There is nothing more I love than red lentils,especially when it’s a cold weather/bad weather ( all the time in England ).
My teenage daughters just became vegeterians so this is perfect to get protein,I tried a simple lentil soup before,lentils,mushrooms,tomatoes,carrots,onions and garlic and we loved it so much we made it everyday,but it does get boring so this is perfect to ”spice things up”.
In making it as I type!! And the broth already tastes delish!!
So excited for your baby news- congrats! And running to the grocery store ASAP to get ingredients for the soup!
I made this soup tonight for dinner … AWESOME! Except I used some of the veg broth instead of oil to cook onions and garlic. I’m sure this will become a regular in my house.
This soup is unbelievably delicious! I didn’t have full fat coconut milk, so I added a spoonful of coconut yogurt and a squirt of sriracha when serving. I will definitely be making this again!
Man, this looks delish! If I didn’t make your golden red lentil dal two days ago and your vegan chili yesterday, I’d make this today.
Do you ever do calorie counts of your recipes?
Thanks so much! I love your blog and cookbook. I’m very much looking forward to the app and the new cookbook!!
Christine in Massachusetts
The bomb diggity!!!!!!!!! I made this tonight and it was SOOOOOOOOOOOO good!!!!!!!
I had some fennel so I added it to the onion/garlic step and finished it with kale and spinach.
I will definitely make again and just shared on FB!
YUM!!!!!
Thank you for sharing the recipe, Maria! I’m so happy you enjoyed it so much.
We are big fans of the red lentil soup so I knew I needed to try this recipe asap! I just finished making it and it’s just as delicious as it looks. I love the spice combination. I didn’t have canned tomatoes so I subbed that for four medium tomatoes and I used kale instead of spinach. It turned out amazing! Can’t wait for the husband to try it! :)
So glad you enjoyed it, Erin. Thanks for sharing your substitutions – info like that is always super helpful! :)
Yay I just whipped up this soup for dinner and it’s so tasty!! I added a chopped sweet potato and oh my yum. Thank you Angela! I’m going to try this with ginger next time and perhaps made in the slow cooker…..:)
Quick and super tasty!
Excellent soup with wonderful warming spices. Spinach was a nice touch. Thanks again for your recipe creativity!
This looks divine! Nothing beats a crappy snow storm with a bowl of lentil soup, especially with the spices you put in. Hmm! On another note, I read somewhere about half-fat or lite coconut milk is actually coconut milk diluted in water (half coconut milk and half water). Therefore, i don’t know i that’s just me but if I am going to use coconut milk, I prefer using the full fat stuff so I get the whole stuff rather than some diluted stuff.
xo
Al
PS: Miss your posts and congrats on baby # 2 :D
Perfect timing. I couldn’t figure out what to make for dinner tonight and then yup, there it was. This soup was very tasty and easy though I had to make due with lemon instead of lime and chard instead of spinach. Now we look forward to trying it true to recipe. Even my daughter who hates “soup” liked the flavors and for her we call it dahl ;-)
Thank you so much and congratulations!
Thank you for your congrats, Deborah! It’s wonderful to hear the recipe had such perfect timing, and that it was a hit with the entire fam. :)
Thank you for your email promoting this recipe, made it tonight and it was unreal good. Angela, you’re amazing! I know I’ll be making this at least once a month from now on. :)
I’m so happy to hear you loved the soup! I think it’ll be a fav staple around here, too. :)
Oh my god, another recipe with lentils that I will probably love. I just can not get enough of them lately. I’ve used them in a pasta sauce and in a Shepherds pie, but this also looks so yummy!
I didn’t know it could get better than your Spiced Red Lentil & Kale Soup – my all time fav! So I can’t wait to try this!
Wow, this is the exact recipe I need now that it seems like spring got scared and left (It’s even supposed to snow this week !!!) Congrats on having to change the «the book» and «baby» tab on your website for plurals ;)
Aw, thanks Elisabeth! It seems like spring got spooked here, too. Hopefully it comes back soon!
This soup looks delicious !!!,
Your site is part of my day, cannot go without check it out, I miss your posts so much , so It was so great to find this one! :)
So stoked that you posted this recipe today – I’ve been craving anything creamy/soupy filled with lentils and this looks like EXACTLY what I’ve been wanting. Making it tomorrow!
Made this yesterday – we had a snow storm in Boston and it was perfect for cold, cozy weather. Delicious! Even my 3 year old guzzled the broth. Wonderful colors and flavors, and so easy to make.
So happy my soup was able to help you and the family stay warm! :)
Hello Angela. First off I would like to say that I loved this soup! You make such healthy, flavorful food and I am a big fan! My husband who is a healthy eating carnivore is also starting to love your food as well. He usually picks out a cookbook and then plans the grocery list from there. Yesterday he pulled your cookbook so that is a definite confirmation of your wonderful tasting recipes! You are also helping his health which I appreciate immensely! Thank you for your great tasting food and keep it coming! Very excited for the new book!
You’re too sweet, Janet! Thank you for the kind words – it’s so wonderful to hear my cookbook’s a hit with your fam. I hope you enjoy the second one just as well!
This looks great! I love your recipes. If I wanted to add quinoa when do you suggest adding it? On the step where you add lentils?
Hi Mary, To be honest, I’ve never had much luck when adding uncooked quinoa to soup. I don’t know why, but my quinoa never seems to get fluffy. That said, if you want to give it a shot I would add it when you add the lentils. It might need a slightly longer cook time, and more broth, so keep an eye on it. Please let me know how it goes!
This is delicious! I love how I was able to quickly put it together between my kids’ carpools…and now I’m enjoying having a bowl of it even though it’s nowhere near dinner time! Thank you for another great recipe. And congratulations on your pregnancy! It might get crazy at times, but try not to be too hard on yourself, take care of yourself, and try to enjoy it. It goes by fast! (I had 5 kids in 9 years, and I never believed people when they said it would fly by, but it has).
Thank you for your congrats, Kathy! Wise words. :) And I’m so happy you’re enjoying the soup!
This soup is SO good and so simple to make. My husband thought it might be one of the best soups he ever had! I am not much of a cook and was tickled pink at how well it turned out. Usually the next time I try a recipe I double up on all the spices, but I will not on this one. Thanks so much for sharing this wonderful vegan recipe :)
I’m so happy to hear the recipe was a hit, Gayle!
Wow this looks incredible. I just want to say how much of an inspiration you are. I am just beginning my journey into food blogging (mainly just to share with family and friends for now as I build it up) and hope to one day be as successful and knowledgeable as you! Since winter just returned to us overnight here in Alberta, I think this soup may be a great option for the next coming days. Looking forward to trying this out!!
Hi Katie, thank you so much for your sweet words! I hope you love the soup when you try it, and that it helps keep you warm. Wishing you the best of luck on your journey into food blogging!! :)
Delicious.
Easy.
Ready in no time and tastes even better the next day.
I used kale as I didn’t have any spinach on hand.
Also used full fat coconut milk – tasted amazingly delicious, of course, but I might try with low-fat next time. Having a hard time with the fact I ate an entire can of full fat coconut milk to myself – this soup was too good to share!
Hahaha – I had problems sharing too, Joanne! ;)
Angela, this soup is amazing! I did add a little bit of Thai basil I had frozen in oil, but otherwise followed the recipe exactly. I love how easy the recipe is too. I will be making everyone jealous with my lunches this week!
I’m glad you like it, Erica! That Thai basil sounds like a great addition. :)
Oh my, so amazing! While this was simmering the aromas made me want to cry I was so delighted by them! You have outdone yourself once again!! Cannot wait for your app! Thank you!
Yummm, it smell so good in my house right now ! I just made it and it`s perfect for my flu…
and my new goal; turmeric every day ! Since so much time i follow you Angela… you never stop suprising me… i just made your gluten free snickerdoodles this week and i`m in heaven since i taste it. :)) Thank you so much
I love the smell of this soup, too! Hope you get over that flu soon – I’m sending lots of get well vibes. :)
Wow this soup was amazing! Thank you so much.
Bravo! This was delicious. I added cauliflower…couldn’t help myself.
Simmering on the stove right now, and WOW! The aroma in my kitchen is ridiculously incredible! Already tasted the broth and it’s beautiful! Thank you so much for sharing– your recipes are always reliably awesome :D
Hope you enjoy, Melissa!!
This soup was perfect for tonight. I had a horrible day and the only words I can come up with to describe this soup is that it is a hug for the soul. Thank you for this awesome recipe! My only regret is that I only made 1 batch. ;)
So glad you enjoyed the soup, Ali. I hope tomorrow goes much better for you! :)
This tastes and smells amazing! I made it exactly like you said except I sauteed the garlic and onion in coconut oil instead. As well as using water instead of broth since I didn’t have any, though I reduced the amount of water so it wouldn’t dilute the soup, which it most definitely didn’t! I also used fresh tomatoes, which tastes so fresh and yum! Enjoying a big bowl of your soup right now! Mmmm. Thank you for this simple and delicious recipe! I am 13 and my mom is very happy that I love cooking. :)
Hi Shifra, I’m so happy to hear how much you enjoyed this soup, even with the changes you made! I always love when a recipe is easily adapted and still turns out great. Thanks for your lovely comment!
Dear Angela
I just made this recipe and its OMG amazing! Soon yummmo :) I followed the recipe exactly just used coconut oil instead of olive oil and used baby kale instead of baby spinach. Its very flavorful and creamy. Thank you for all your hard work creating these awesome glowing recipes – this is another keeper.
Best
Mima
Hi Angela
Thank you for your creativity.
I loved this soup so much I wrote an entire blog about it. I hope you don’t mind.
https://inbodyinmind.wordpress.com/2016/04/06/its-a-good-day-for-a-bowl-of-soup/
Thanks again. I love your blog.
Lindi
I definitely don’t mind! I’m so happy you loved the soup so much. Thanks for the shout out!
This was a real “humdinger” indeed and perfect for this chilly April weather. Can’t wait to make it again.
This soup is fantastic! I love how quick and easy it was to throw together with minimal chopping! I’m making another batch tonight.
I made this for dinner last night and posted a picture of it on my Instagram! It is delicious! Of course, when I read that it was similar to the Red Lentil Kale Spiced Soup I knew it would amazing. That soup is one of my favorites!
Congrats on the newest ventures in your life! It’s always wonderful to watch the journeys of those who are inspirational to me.
So glad you enjoyed the soup, Sara, and thanks for the congrats! :)
Delicious! Had to substitute garam masala for the spices since cardamom seeds were crazy expensive at my store but it worked just fine and this soup is so fantastic, I’m eating it for breakfast as I type this!
Glad to hear you enjoyed the soup, Laura! It’s always awesome when a recipe can be adapted, I think. :)
Laura, a great place to find extremely affordable spices (especially the ones in this recipe) is an Indian grocery, if you have one nearby.
With a vegan son and a vegetarian daughter, I’m always looking for new recipes to try. This was really delicious and the house smelled wonderful! I liked that I had almost all of the ingredients on hand, except for the cardamom. I substituted nutmeg, and that seemed to work well.
I’m glad you enjoyed the soup, Donna! I agree, I always love dishes with typically on-hand ingredients (and that are easily adaptable when something’s missing).
I tried the red lentil-kale soup from your cookbook last night and it was fabulous! (and just the right meal as I live in Sault Ste Marie and we have about 10 cm of snow on the ground with more to come …). In any case, I just wanted to tell you that I LOVE your cookbook and am looking forward to the next one. Cheers!
Isn’t this weather crazy?! Stay warm, Jessica, and thanks for your kind words about the cookbook! I hope you love the next one just as much.
Hi Angela,
I made this soup last night and it was delectable! I had bookmarked this recipe 3 days ago and I finally did it. Your directions were straight to the point and very easy to follow. It was perfect for yesterday’s frigid weather out here in NY. My husband loved the soup and we both had seconds! Thank you for this wonderful recipe :) Guess what I’m having for lunch today?
Liz
www.lizavenue.com
Hi Liz, so happy to hear you loved the soup when you finally got a chance to try it! It’s definitely a great dish for this unseasonably cold weather it seems lots of us are getting right now. I’m happy I could help you and the husband stay warm! Enjoy the leftovers!
I have recently started to change my diet to be 7:3 ratio plant-based and I love your blog. One of my biggest challenges so far is finding cool looking recipes to make and your blog is absolutely amazing for me to find inspiration from.
Lots of Love,
Bee
http://www.livingwithbee.com
I’m so happy and flattered to hear you find my blog an inspiration, Bee! Transitioning to a new diet can be challenging, and I wish you a fun and delicious journey. :)
This sounds delicious and I plan to make it this weekend (still cold in NY!) I’m assuming you mean unsweetened coconut milk, correct? And congrats on your good news!
Yep, you got it! The unsweetened coconut milk you get in the cans. I hope you enjoy the soup when you make it, and that it keeps you nice and toasty.:) And thanks for the congrats wishes, they’re much appreciated!
The soup was delicious — easy to make yet full of wonderful flavor combinations and so healthy! This was my first time using red lentils (I use black and brown ones mostly) and I’m hooked. The soup was even better the next day.
Will you be developing any more protein-bite recipes? I’m looking for post-workout healthy snacks. Ones that I can even bring with me in the car so that I don’t rush to eat something not nourishing because I’m starving. I made your chocolate nut/seed bites and loved them. Thanks.
Hey Jane, That’s a great idea! I would also recommend my Dark Chocolate Cherry Energy Bites for an easy on the go option, or even my Glo Bars (I have two recipes for them in my first book). I’ll definitely start thinking about coming up with a new recipe too.
I made this last night. OMG!!! Simply amazing – I wouldn’t change a thing!!!! I’ve loved everyone of your recipes that I’ve made so far…Thank you so much!!!!
Congrats on you great news, Angela!!! : ) I made this soup for lunch today. I’m a huge fan of the ‘On the Mend’ soup from The OSG cookbook, so I knew I had to try this right away. Plus, we’re experiencing retroactive snowy winter here in New England as well, so a soup is much needed! I *LOVE* this soup. Soothing, creamy and comforting. And filling/satisfying! (I think it’s the full-fat coconut milk! Ha!). I thought I would need to add some heat to it per my preference but I really loved it as is. I added a little extra garlic (because that’s how I roll ;) but I really think it doesn’t need a thing! This soup is decidedly different in the best way. Thank you!
Thank you for the lovely comment, Tara! I am so happy to hear the soup was a hit. (And you can rarely go wrong with extra garlic;)!)
My 14 year old daughter made this for me to come home to tonight and it’s amazing (as is my daughter). How delicious! It’s the first recipe we’ve eaten from your website and hopefully one of many to come.
Thank you.
Aw, what a great thing to come home to! I hope you and your daughter continue to enjoy my recipes as you explore the blog. :)
Tried this tonight and it was delicious! My husband loved it, too! Will definitely be making this again so thank you! It was light but satisfying. Congratulations on your happy news!
So flavorful and easy! Another winner from Oh She Glows. Thank you, Angela, for being the vegan cooking guide I trust the most!
Aw, and thank YOU for the sweet comment, Jenne :)
This was great! I had almost all of the ingredients on hand, as you said – just bought an onion. I read that someone else used a can of coconut milk from Trader Joe’s (NOT full fat), which I did as well and I was perfectly happy with the result. My 11-year-old recently-turned-vegan-from-vegetarian daughter (her decision by the way), who is not a fan of too spicy, enjoyed the soup very much, so I think you hit it just right, as far as making it accessible but still flavorful.
Hi Connie, I’m glad you and your daughter enjoyed the soup! :)
This looks amazing. Do you have a recommendation for a coconut milk substitute? It doesn’t agree with me :(
Hey Joy, I’d recommend replacing it with a thick homemade cashew milk, if possible: blend 1 1/2 cups water with 3/4 cup soaked and drained cashews until smooth, then stir this in rather than the can of coconut milk. If cashews aren’t an option an unsweetened, unflavoured almond milk might work in a pinch (although it won’t be as creamy and rich). Hope this helps!
Love, love, love this soup recipe! I’ve made it twice this week already. It’s easy to make. All my kids enjoyed it. What more could I want? Okay, if I’m truthful your chia pancake recipe I keep seeing you post pictures of on Snapchat. Much happiness & health to you and your family always.
Congratulations on your good news! Meh, sanity is highly overrated, anyway, and not that useful in a parent anyway. You’re making me misty-eyed for when my girls were little. They’re 2 1/2 years apart (on purpose, just like your babies), and very close, although one is away at college. The youngest goes off next year. My oldest is an omnivore herself, but all of her housemates are vegan and they always eat together, so I mailed off this recipe right away — both economical and delicious for the “starving student”. We’re having really hot weather (85 degrees F) here in central CA, but when the weather cools down this weekend, you bet I’m making this!
Thank you so much for this (and all) recipe!! Made it tonight and it was delicious!! With a toddler I often sacrifice taste in order to make something quick while chasing her around. This recipe was quick and easy and had such amazing flavor. Much appreciated!!
I’m glad you like the recipe, Nicole! I definitely appreciate quick and delicious dishes these days too – they’re so great when you’ve got a toddler running around, aren’t they? :)
This looks amazing! I love lentils. Thankfully, I love soup throughout the year, so I’m happy to make this even as the weather heats up. Thanks for the great recipe!
I saw your previews of this recipe on snapchat and after you posted the recipe on the site I practically ran to the store to pick up the ingredients. :) I made this last night and am happy to report that it was super easy to make and de-freaking-licious. I ate leftovers tonight and it was still just as (if not more so!) flavorful after sitting in the fridge for a day. Five stars fo sho
Aw, I’m happy it lived up to the anticipation, Jackie! :)
I just made this for dinner and it was fantastic! I’m a new Mom of two and dinner is something I have yet to re-master in our new life and thankfully this quick and delicious dinner actually made it on he table on time! AND my picky 2 year old ate her entire bowl.
I’m so happy this recipe helped to make the evening meal chaos a bit smoother, Danielle! And I’m extra glad that it was a hit with the whole fam. :)
I literally had this recipe on my mind all day at work and was forever starting at your glorious pictures imaging what it was taste and smell like. I finished work at almost 9pm and as soon as I got home I cooked it up in no time. It is now awaiting to be eaten tomorrow for lunch. I had a sneaky bowl before bed of cause. YUM! I also added a grated zucchini that was in desperate need of being used and worked a treat. Thanks for sharing.
Haha, I’m glad you finally got to enjoy your soup, Sarah! That sounds like a slightly torturous wait. ;) Thanks for the lovely comment!
Amazing recipe! Similar ingredients to the daal, which i was originally going to make, but opted for this one because it’s a mild dish I can share with roommate that does not like spice. So threw carrots (from daal ingredients) in as well. Everyone loved it! So much flavor, and the lime really adds a great tangy flavor. It’s a dish that really makes you feel good after eating, my husbands says it has sabor! :) Thank you!
Hi Jessica, I’m glad to hear that the recipe was a hit with everyone! It’s always great to hear a recipe I love is enjoyed by so many others.
Made this for dinner yesterday and it was so so good! We all loved it. My 3 year old even ate it!
Angela – this is one of the yummiest soups I’ve ever eaten. It was a huge hit in our house, especially with me because it was so easy to throw together. Is it okay for me to share this recipe on my blog, with credit given to you, of course?
Hi Kristen, I’m so happy the soup is a hit, and of course you can share the recipe on your blog. If you haven’t changed the original recipe, I prefer that you simply link back to my post. But, if you’ve changed the recipe significantly, feel free to post it along with your changes and a link to the original recipe.
Oh She’s Done It! This soup is FANTASTIC! Hits all my flavour buttons! Mmmmmmm…!
Thank you Angela!
Haha, so glad you enjoyed it, Gwyn!
We made this soup yesterday using kale instead of spinach and adding a diced fennel bulb. It was really good, thanks! Even the kids liked it when we removed the kale bits from their plates ;)
I’m not a big fan of canned coconut milk usually (it’s too sweet maybe) so this time I tried making my own by adding hot water to some creamed coconut. And somehow it was just right! I also prefer creamed coconut because there is no water or other stuff added, it’s just pure coconut.
So glad to hear the recipe was a hit, Rikka!
This is a little off-topic, but I’m looking for some good sauce recipes to combine with other things in delicious vegan bowl recipes. I’m sure I saw a template somewhere for this idea, but can’t for the life of me find it now. If it wasn’t on your blog, do you have a list somewhere of great sauces? Thanks so much!
PS – And congrats on your new baby. My first 2 were 23 months apart, and the best advice I have is to remember that the older one is still a baby too! She looked so much bigger than the new one, I think I expected too much of her…..(but she did turn out great anyway!)
Hi Carrie, thanks so much for the congrats and wise words!! :) For veggie bowl sauces, I’d recommend my Effortless Anytime Balsamic Vinaigrette (p 283 of The Oh She Glows Cookbook), teriyaki sauce (from the Speedy Veggie Noodle Bowl on the blog), Lemon-Tahini Dressing, and the sauce from the Rad Raw Rainbow Pad Thai. Hope this helps!
Hi Angela,
I just made this soup for lunch and wow does my kitchen smell amazing! Thank you!! The broth is super flavorful! The spices make the dish so comforting. I love it!
Thank you! Congratulations on baby number two!! Wishing you lots of love and happiness during this special time! (I’m super excited about the app too!!)
Hi Angela….I made this last night for dinner and I’m eating leftovers for lunch today. I might just make it again tonight. This is one of the easiest, tastiest soups I’ve ever made! You hit it out of the ballpark with this one!
It’s been fun beta-testing the app. I really can’t wait for it to be launched!
And congratulations on Baby #2! Exciting things are happening for you and your family!
I’m thrilled you enjoyed being a beta tester, Hilde! Thank you so much for that – we really appreciate all your help. :)
Looks like a perfect way to say goodbye to Winter and welcome Spring!
Welcome back! You were missed!
This looks amazing. it’s rainy here in LA so I would LOVE to make this!
xo
Krista
www.hundredblog.com
Aw, thank you, Krista! I hope you enjoy the soup if you give it a try :)
I made this soup the day you posted it even though we were over 80 degrees where I live. It was so delicious and my favorite lentil soup I’ve ever had! This will definitely be a recipe I make again and again….and eat for breakfast. Is that weird? :)
Every time my diet is out of control and I need to “reign it in” a little, I always go directly to your website and cookbook. Delicious recipes, attractive food, simple easy-to-follow directions, and life altering results all keep me coming back for more. I find the email with new recipes great reminders to try new things as well as to treat myself right. I’m looking forward to the app. Thank You!!!!!
I made this for dinner tonight. Fantastic. A winner among adults and two picky tween and teenage boys!
So glad it was a hit with everyone, Alyssa!
Hi Angela! I love your website so much. Just wanted to say congrats on your second pregnancy!! I just had my first in November and love reading all your baby posts and comparing notes with what my little one is doing now. Hope the second trimester is treating you better than the first. Can’t wait to try this lentil soup recipe!!!
Thank you, Heidi! And congrats to you on your new little one. :)
This is oddly reminiscent of indian Dhal but as a soup…what an awesome twist on things
Thanks
Hi Angela,
Congratulations! So happy for you. I do hope you’ll be writing pregnancy posts again as I enjoyed reading about them a lot last time! My son was born last October and I re-read all your posts when I was pregnant.
Here in Australia Autumn has just begun so it’s the perfect weather for this recipe. Two other girls and myself always have a “Healthy Friday” at work on Fridays where everyone brings a nice healthy dish and we share all dishes at lunch. And this soup was the best! We absolutely loved the flavour :D Thank you, I’ll be making a batch and freezing it for the future!
Hi Denise, I’m happy hear you and your friends enjoyed this soup! Thank you so much for your congratulations, and congrats to you as well on your little one. I’m sending you and your family lots of warm wishes.
I’m in love with this recipe, it’s truly delicious! The only mistake I made was not doubling it because it went fast!! My 18 month daughter loved it as well and the major bonus was I didn’t have to shop for one ingredient. Thank you so much Angela for another amazing recipe :)
I’m so happy you enjoyed the recipe, Tasha! :) Thank YOU for the sweet comment.
Angela – it is SO wonderful to hear your voice again :)…and CONGRATULATIONS on the pregnancy , app and all that you have going on…you are truly thriving!
Thanks for another phenomenal recipe…and yes – it is snowing here again (didn’t snow much all winter when we wanted it and now that we don’t want it…..)…another life lesson that we cannot control the weather so just let it go and …make soup :)
Wow, this is so yummy!
I work as a chef for a family and while I myself eat entirely plant based, the family does not as they have three children with very different tastes. I try to sneak in 100% plant based meals a few times a week and they are hit or miss. I added carrots to this and I am keeping the spinach out until serving times as I know two of the kids will freak about green things floating in their bowls. I’m pairing this with earth balance butter garlic bread and i have a feeling it will be a ‘hit’. Thanks for another great recipe!
Thanks so much for the comment, Shawna. I hope everyone enjoys the soup!
Hi. I made this last night, it was super tasty. The only thing I did different was I added in 1/4 cup of quinoa. I’ll definitely be making this again in the future, thank you so much for sharing!
I’m glad you enjoyed it, Jordasche!
This sounds absolutely delicious! I cannot wait to make this week. Especially since it’s still winter in Chicago. Thank you for sharing! xoxo
I hope you enjoy it, Lauren!
Nice you’re posting again! Missed it.
Thank you for another beautiful inspiration. All the best!
I’m picking up the ingredients to make a double batch tonight! Thanks for sharing!
This was so good! I didn’t have cardamom, so I just omitted and I only had light coconut milk on hand, but my whole family loved it, all three kids including the picky one! I will be adding this to my list of soups. Thanks Angela- I love your recipes!
Aw, I’m so glad – I always love when a recipe is a hit with kids (including picky ones!) as well as adults. It makes getting food on the table so easy!
Angela,
What an awesome soup! I made it tonight & my husband absolutely loved it!!!!! He said it was just the right amount of lentils as he likes “brothy” type soups. I like a little less broth but thought this was perfect! Wouldn’t change a thing! I served it with a grilled cheese made with daiya cheese. Thanks so much for all you do! Congrats on the pregnancy! Your little girl is so cute!
Thank you for your congrats, Cindy! I’m so happy to hear the recipe was a hit. (Grilled cheese sounds like a great accompaniment – soup and grilled cheese is just one of those perfect combinations, isn’t it?)
I made this soup tonight and it is truly amazing, so delicious and filling. Can’t wait to try more of your recipes in your cookbook which I purchased yesterday!
Thanks Angela
Thanks, Debra. I hope you love the recipes in the cookbook just as much as this one!
I made this last night for dinner and wanted to eat the whole pot. Super simple to make but bursting with flavour. having it for lunch today!! :)
I know that urge so well, haha. I’m glad you enjoyed the soup as much as I do, Nicola! :)
This is the Indian dal palak recipe which is a very popular dish in India. I think you ought to give credit when you take a common recipe from another country. This is called appropriation of other cultures!
Meera,
I was simply recreating a soup that I had purchased at the grocery store which was called spiced lentil soup. I have not heard of Indian dal palak before, but will definitely have to check it out now.
Once again I wish I wasn’t ellergic to lentils… This looks so good! I’m going to try it today with some mashed chickpeas, can’t go wrong with chickpeas right? ;)
Allergic… typing is so hard hahaha
Hahaha, typos get us all! I think chickpeas would be a great substitution. I hope you enjoyed it!
Omg you replied to my comment! Totally fangirling here haha :) The chickpeas were amazing in this soup, the whole pot was gone within 30 minutes :) Yummm
Hi…..
New to cooking uncooked lentils….
Do we have to soak them first over night or something?! :O
Can’t wait to try this soup…..
Ts
This soup is sooo yummy!! I only had coconut cream on hand, so I used half coconut cream and half almond milk and it was amazing!
This recipe is awesome! I made it today, but added 8 oz of boneless skinless chicken breast, diced 1/2-inch. (Hubby and I are adding protein to our diets as we work towards slimmer versions of ourselves.) I think this soup will be a staple recipe!
I’m so glad the recipe was a hit, Diana!
Thank you so much for this amazing recipe, Angela! I made this this evening, because despite what the calendar says, it was snowing today and felt like winter. I love red lentil dal at restaurants, but all the recipes I’ve tried at home in the past to recreate them have fallen short… until now! This was fantastic and it was so comforting. We like our food a little spicy, so added about 1/2 teaspoon of cayenne, and it was perfect!
I’m so glad you enjoyed the recipe, Cate. Cayenne sounds like a delicious addition!
Dreary weather here too, can’t wait to try this yummy soup out!
I made this for dinner tonight and it was super yum! We toasted some naan with vegan butter and garlic on the side. It was a super cold day here in southern NYS and snowed all day. This soup is so warming. It was perfect. Thank you for all your great work.
So happy you enjoyed it, Karen! Stay warm :)
Hands down, my favourite soup!! My sister (who is lactose intolerant) absolutely loved how creamy it was with the coconut milk. Thanks so much for this gem! :)
Oh my, I made this recipe this afternoon with the intention of having it for lunches this upcoming week….but I can’t stop sampling it….It’s just so good…..very warm and satisfying…10 out of 10 my dear :) !
I have never made a recipe of yours and been disappointed and this was no exception!!!! I had the same reaction to my first taste of this soup as I did when I made your African peanut stew the first time, I said out loud in my kitchen, by myself, “holy crap!!”. It is that good!!! And such little prep work for this one too!!! Thank you for creating the most delicious vegan recipes I’ve tried, so looking forward to cookbook number 2 :)
Haha, I am so happy to hear you liked it, Rachel! Thanks for the great comment, and I hope you love my second cookbook just as much as I do when it comes out. :)
Made this tonight & it was wonderful! Perfect for this cool, damp, windy weather. I picked up nan bread at the local Indian restaurant for a treat to accompany the soup. Thanks for all your delicious recipes Angela!
Just made this recipe for lunches this week and it’s so good! Love the broth. Only thing though is I realized my tomatoes were “italian seasoned with oregano”… Oops haha. Thanks for the great recipe, once again!
This is so scrumptious! I spooned it over some leftover brown rice and quinoa, steamed cauliflower, and a few cashews. Love it!
Great idea, Angela! That sounds delish :) So glad you enjoyed the recipe!
I made this tonight and thought it was amazing. I thought the spices were perfect and coconut milk made it awesome. My daughter didnt really like it she thought the cinnamon gave it a sweet taste. More for me!!
Can’t wait to try this one – I discovered your blog earlier this year and have been living off Spiced Red Lentil Soup (I’m actually having it for lunch right now at work), Luxurious 7-Vegetable and “Cheese” Soup, Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche (I love this – if anyone has the measures in metric system please share with me as I keep making more of the crust than needed) and Warm + Roasted Winter Salad Bowl. Thank you soooo much for adding the measurements in the metric system <3
Hi Renata, I am so happy to hear you’ve been enjoying the blog. I hope you love the Glowing Spiced Lentil Soup when you give it a try, too!
I just made this for the second time, and it is amazing! This time, I threw in some extra veggies (orange bell pepper, carrot, and asparagus). I can also imagine adding cauliflower or tofu. And it tastes great over jasmine rice. I will be making this again. I love it!
Love all the Indian spices!! Adds nice depth!
I loved it, Husband loved it — will definitely make again. THANKS!
I made this with brown lentils because that is all I had at home when I felt inspired to try it. The soup was delicious and the family loved it. Very easy to make. Thanks for the great recipe!
I’m glad it was a hit, Margaret!
This Glowing Spiced Lentil Soup is amazing and beautiful! I used fresh nettle leaves in lieu of the spinach because I had just picked up some at the farmers market, and I fixed some rice to have with it since the hubby likes a very hearty dish. Yum–a perfect recipe! Thank you for sharing! :)
Rediscovered your blog when I recently went fully vegan. Made this soup the day it was posted. Bookmarked, pinned, saved everywhere. SO GOOD
Welcome back, Lauren! Haha :) It’s awesome to hear the soup was a hit. I’m glad you like the recipe!
I made this soup for dinner last night and as advertised, it was easy, quick and VERY tasty! I didn’t have any cardamom on hand but I don’t think that made a difference. I’m not sure what I’m missing. :-)
Loved it! Make it for my boyfriend for a special lunch date :D We both really enjoyed it, and so quick and simple.
Aw, I’m so glad the soup was a hit on your date! <3
Hi Angela and Greetings from the UK. I was scrolling down the comments as I have been advised to avoid coconut milk and oil to see if anyone requested a substitution for coconut milk, I was pleased to read a question from ‘Jan’ asking for an alternative and you replied with a substitution (thanks for that as I can now make the soup recipe too).
I have a couple of further questions:-
Does your new cookbook book contain a lot of recipes using coconut oil or milks? Where these products appear do you have added notes of alternative suggestions to try?
Also, your app same question as above.
Good luck with your book release – thanks in advance for a reply.
Hi Nina, Yes the new book contains a fair amount of recipes calling for coconut oil and plant-based milk, however I’m not sure of the exact count. I don’t tend to provide substitutions for milk because I figure that you can use any kind you enjoy without much worry. For coconut oil, it’s essential in some desserts (such as a no bake fudge), but in cooking recipes it can be subbed for your preferred oil. Hope this helps!
Dear Angela,
I cooked the delicious Glowing Spiced Lentil soup last night and we all loved it. I am shining with your recipes among the meat-eater’s members of my family!!.
I cook mostly vegan meals from your recipes when it is my turn to cook and I am loving it !
Thank you !!
I am so happy to hear you all enjoyed the soup, Monica. I always try to make sure my recipes will be crowd-pleasers – for vegans, meat-eaters, and everyone in between! – and it’s so rewarding to hear when I’ve been successful. Thank you for the lovely comment!
This soup was fantastic! I cannot recommend it enough! It made plenty of soup to feed 3 hungry folks for dinner and I have lunch for 2 days. It had a wonderfully creamy texture with a nice tangy flavor. It feels so good to add turmeric for the inflammatory benefits. I added a tad of ginger to balance out the spices, but it isn’t needed. I think this is my favorite OSG recipe yet!
This looks so yummy! My mouth is watering!
i made this last night and my husband and i loved it! added 1/4 tsp chili flakes for extra heat. truly simple to make, a great combo of spices, warming and nourishing. another great recipe angela – you never disappoint! :-) xo
That tweak sounds delicious! So glad you and your husband enjoyed the recipe. Thanks for the lovely comment!
This soup is awesome! Actually, all of my favorite soups have come from this website or the OSG cookbook (African Peanut Stew anyone??). I am so thankful I found this site last year and I have become the lunch envy of the office several times from these recipes!
I added red pepper flakes to the dish and it’s a nice kick to compliment the spices. I had this for lunch today and ended up having several other spoons showing up at my desk for a taste test! The link to this soup definitely made its way around the office today.
I bet red pepper flakes would give this a GREAT kick, Michelle! And that’s hilarious about all those “taste testers” wandering by your desk – what a great story. Thanks for sharing!
This was so delicious! I typically don’t eat bread but would definitely buy some to soak this broth up! Next time I may add potatoes or brussels because I didn’t find that it was super packed-I was imagining it more stew like. the Lime is a perfect touch and I added fresh cilantro at the end! so good!
I’m glad you enjoyed it, Sylvia! If you “beef”” it up a bit next time (haha, so to speak), I’d love to hear how it goes. :)
Made this soup the other day, really delicious and so simple to make. I didn’t have cardamon or cinnamon, I added some paprika and cayenne chilli powder. Really lovely, thanks for a great recipe, I’m sure to be making this again!
Yum – paprika and cayenne sound like delish additions! Glad you liked the recipe, Hazel.
Great soup that I will make again! Not quite as good as the 10 spice soup which I rate as 5 stars, but almost as good! (IMO)
Are lentils really gluten free??? So a warning! I loved the look of your soup and made a HUGE pot and gobbled it down! Delicious! Then 30 mins later I got my usual sign that I’ve eaten wheat. Massive stomach bloat and horrible stomach ache. I presumed that it must have been the stock…. So today I tried again! Another huge pot (3 times the recipe) and I put only Vegan wheat free stock in. I just tried a tsp of it. 30 mins later, same thing, in fact I still look 9 months pregnant. In the supermarket, i looked at the packets of red lentils and guess what…? “Not suitable for those with a wheat allergy due to the manufacturing process.” I feel betrayed by the supermarket! Red lentils with wheat???! Good job my partner can eat it all instead! But thought I would warn your readers!
Yum! Another wonderful recipe, so easy too! Thank you.
Being an east asian, i am a big lentil soup fan, have literally tried hundreds of variations but you just nailed it, thank you!
AWw, thanks so much, Rabia. I’m so happy you loved it!!
Have been waiting a whole week to make this since I read the recipe and it was well worth it! This soup is delicious! The whole family enjoyed it, including the kids. This is going to be an every week soup for awhile!
Hi there, I’m so happy to hear you guys enjoyed the recipe!! This soup’s so quick and convenient – it’s quickly become a new staple around here, too.
I made this recipe…very easy. The soup had an amazing taste. It may become my go to lentil soup recipe…great for a quick evening meal after a long day at work. Thanks.
So glad you enjoyed it, Pat! It’s definitely become a staple around here, too. :)
Made this tonight and it was beautiful so easy and so delicious , Thank you
This soup was delicious. It is now in my soup repertoire.
This soup is so good!
This turned out beautifully and took almost no time at all. Another win!
Excellent recipe. I added mushrooms (white, raw, sliced, 12 mins before done simmering) and poured it over rice.
Yum, that sounds great, Ellen! So happy you enjoyed the recipe. :)
Just made this for lunch. Yummo!
Oh yummy! I’ve been looking for a lentil soup recipe to make to help with recovering from getting a tooth extracted. This is the one! Thank you!
Ouch! Hope you heal up quickly, Cheri. (And enjoy the soup in the meantime!)
Very easy to make, and so tasty!! love the colour too!
I made this tonight and loved it! It was quick and easy and very flavorful. Thanks for sharing.
I made this soup last week and it is phenomenal! I cannot get over how delicious it is! This will become a part of my regular soup rotation!
So happy to hear that, Rachel!
Thank you for yet another delish soup. I have come down with a cold and was feeling like, well you know and had to be out with my daughter until after 7pm last night. My lovely hubby made this for me and it was hot and ready to go when I came home. Not really feeling like eating but the smell got me and it had me at the first spoonful. This was the perfect supper and I can imagine it will taste even better when the tastebuds return post cold. Genius I say, just genius.
Terri
Aw, what a great guy. Get well soon, Terry!
Hi there, Love love love your website. I’m hoping to start a blog too, but it all seems to be stored on my hard drive and no time to get posting. Question: love your soup, but not a fan of canned coconut milk, have you ever husked a coconut and blended the water and meat together? And how about fresh chopped toms rather than canned? My daughter has significant allergies and cannot tolerate any processed food that has been preserved.
Hi Amanda, No, I haven’t – I’m afraid my coconut husking skills aren’t the best! hah. Let us know if you try it out. And I haven’t used fresh tomatoes myself, but a number of other readers have tried it and enjoyed the results. I hope you enjoy the recipe if you give it a try with your modifications, and good luck starting that blog!
This soup is amazing. My kids each had seconds!! It is filling, nourishing, and comforting while not being heavy! I used lite coconut milk and it was still incredibly delicious and creamy. Love this soup, this recipe is a must try-must keep.
Thanks for the lovely note, Julianne! I’m so happy to hear you enjoyed the recipe.
Absolutely delicious!! My veg loving family of 4 have requested this soup twice already! I love your quick easy recipes that yield impressive results! This one is a keeper!
So glad to hear the soup’s a hit with your family, Stacey! A double request?? I think that’s definitely a sign you’ve found a keeper. ;)
I made this this past weekend (though I used green lentils instead because that was all I could find). So so good. Even my dad liked it! I just whipped up some more but added a diced sweet potato (I like to mess around with recipes and add things) which made a nice addition (I just tossed it in when I added the lentils… and I actually found red ones this time!).
I always love to hear how people have experimented with my recipes, Lyn! It’s so inspiring. Thanks for sharing, and I’m so glad you like the recipe. )
Angela
I am a huge fan. I am enjoying your new app and I made many recipes in your cook book, winning many fans when they tried the ten spice veg soup. Your black bean sweet potatoe enchilada is outstanding and I have not tried your recent revision. I found the glowing spiced lentil soup a little bland. I added more cumin,salt, pepper, cayenne. Everyone in the comments seems to love it though so I am the outlier. Your recipes are “flavor bombs” but this one not so much.
Oh, my word! This is one of the best soups I’ve ever tasted! I made it last night and was craving another bowl all day today!! YUM!! I really appreciate how quick and easy it was to make, too…which I made using your fabulous app! Thanks for sharing!
Hi Carrie, so glad you enjoyed the soup! I know what you mean about that second bowl – it’s kind of addictive, isn’t it? Haha. The recipe’s definitely a new fave around here too!
Just made it for dinner this evening since I had everything in the house. It is delicious and makes the house smell amazing! Thank you for another easy, delightful recipe. :)
I just made this soup and it’s wonderful! I used green lentils (home grown on our farm) because that’s what I had on hand. This may have changed the texture a bit but the flavour is great!
So glad to hear you enjoyed the soup, Krissy! And I’m glad the lentil sub turned out well (home-grown lentils? yum!).
Just made this, and its delicious. You never fail me :) I added a little cayenne to kick up the heat and its wonderful. Looking forward to your next cookbook.
HI Jennifer, I’m glad you enjoyed the soup! Cayenne sounds like a great addition. Thanks for the lovely comment!
great recipe, so easy and delicious! my bf and i both loved it, perfect dinner for a rainy sunday :)
I made this just like the recipe is written and it is wonderful! One of my new favorites!
Glad you enjoyed it, Colleen! :)
This soup sounded good, but oh man it is INCREDIBLE. The flavors are just undeniably 10/10. This is a must-repeat soup (and so quick!)
I am so happy to hear you’re a fan, Laura! I’m definitely a little in love with this soup as well. :)
I’m making this soup for the second time. It’s the first lentil soup I really liked.
So happy you like this recipe, Sharon! :)
This was amazing. One of the best meals I have made in a long time, vegan or no vegan! We recently made the switch to a plant-based diet and this one of the most satisfying and tasty dishes we have tried. Thank you!:)
I am so happy to hear that, Rachael!
I made the recipe using bok choy instead of spinach (because that’s what i had on hand) and it was very delicious… we also grow swiss chard in our garden which will be another great substitue for the spinach… very tasty recipe – thanks for sharing.
So glad the recipe’s a hit, Jan! I hope you enjoy it with the fresh swiss chard. :)
Delicious,delicious,delicious. It goes in my favorites
I made this soup for dinner guests along with the Lentil Walnut Loaf, both were a huge success! I’ve made the soup a few times since and get requests for the recipe on every go. The Lentil Walnut Loaf is to die for. I really love your recipes Angela. You’ve changed my cooking forever!
Thanks so much for the lovely comment, Liz! It’s great to here both dishes were a hit. :)
Amazing soup, I shall definitely be making it again very soon.
This is DELICIOUS! I’ve never experienced this combo of spices in a soup before and it’s is so good! Thank you, Angela!
So glad to hear you enjoyed it, Alexina!
Second time in a month I’ve made this amazing soup Angela….discovered a little secret with the first batch…..it improves beautifully with “age.” Allowing it to sit in the fridge for a couple of days and then reheating really brings out its full flavour potential…….love it, love it, love it. Thanks!!!
Just made this soup (because it’s still chilly in Ottawa in late April!) and it was amazingly! My new go to soup for a quick weekday dinner or when I want to impress! I used kale instead of baby spinach and it was just delicious.
Absolutely making it again.
This soup’s definitely great for warming you up! I’m glad it did the trick for you, Kasia :)
I’ve never purchased an app but yours is truly beautiful and so user friendly! This was my first recipe using it and I’m in heaven!
Thank you for your support, Adriana! It’s so wonderful to hear you’re enjoying the app. :)
Hi, First of all well done! what a delight to have found you. I sell your book in my store but actually never opened it until lately. I’ve been veggie since I was 17… 40 years but just started adopting a vegan lifestyle for education purposes, health of course but also for my customers who ask and need answers. It isn’t a big leap for me but my sweet (has not been vegetarian but eats what I do mostly) husband, it is a big step not to do mayo, meats, sweets and the usual fare for someone who lives on the periphery of health by choice. Tom is trying his best, hasn’t consumed dairy or meats for over a month and actually very little bread etc that were fillers for him. my question… round about way, is this, while I have given him a digestive enzyme to help with the transitions, he is still often bloated and not experiencing what I do, which is a richer experience. Do you have a place he can research for others experiencing this change of life so that I am not his conduit. I have had my health food store for 30 years and find myself needing to take another leap into an arena with little solid experience. You seem to have done a lot in your time with being vegan… any suggestions? Bye for now, Penny
Hi Penny, Thank you for your lovely comment! That’s so great you are both making changes together as a team. I don’t know of any resources offhand, but I would recommend speaking with a registered dietitian or a naturopath, as I’m sure they could help out in the digestive issues area. Good luck!
The soup is ssssooooooo good! Thank you!
I’m happy to hear you like it, Irene! :)
Do people know what it takes to launch an app? Release a newsletter? Work on a cookbook? Have a mom and have a life? Yeesh… Keep on doing your thing!
This was fantastic. My toddler was NOT happy when I set her bowl in front of her, she hasn’t been a fan of soup for a while now. I made jasmine rice to go with it, so once it was all mixed together she tried it and said ‘mom why didn’t you tell me this was going to be good?’ She not only finished her first bowl but had seconds. Great recipe!
Hi Lindsay, that is too cute! I’m so glad she ended up liking it. :)
I’ve made this recipe twice now and it is WONDERFUL! The combination of spices is just so warm and restorative plus the lime juice at the end gives it a nice kick. We used baby kale instead of spinach since I have a sensitivity but otherwise stuck with the recipe as written and just love it. It will go in our permanent rotation.
Hi Marion, it’s great to hear the recipe was such a hit! It’s definitely become a new fav around here, too. :)
Hi, I just whipped this up and it was a huge hit! So creamy, almost cheesy? It’s starting to get cooler here in Australia and I’m looking forward to making this regularly through winter. Thanks!
Hope the recipe helps you keep warm, Laura!
Hi. I made this the other day and it turned out well. It’s delicious. Next time I’ll add some chili pepper because I found the cardamom and cinnamon is a bit too sweet for my taste and I’ll use light coconut milk instead of the full cream. Another great recipe! Thanks
Will definetely try this recipe! I love how easy your recipes are. Oh she glows cookbook is my favorite cookbook :)
Aw, thanks Cindy! I’m so happy to hear you enjoy my recipes.
Hello! I never leave comments on the internet. Not that I’m opposed to it, I just never remember or feel like recipes warrant a comment.
This recipe warrants a comment.
This soup is unreal delicious. I’ve made it twice- the second time with full fat coconut cream and I cannot tell you how good it is. I served it over quinoa tonight for a much needed, filling and healthy vegan dinner. The addition of lime/lemon juice at the end really makes the difference- don’t leave it out.
And the spice mix is awesome!
Thank you so much!
Sincerely,
Katie
Thanks so much for your lovely comment, Katie! I’m so happy you enjoyed the soup – it’s definitely a new fav around here. I LOVE the idea of serving it over quinoa, too! I’ll have to give that a try. :)
I found this recipe when googling red lentil soup recipe. I have to say, this is the first time I have ever written a recipe review but I could not, not comment on how amazing this soup is.
I am a really good healthy cook, although we are not vegetarians, we eat mostly vegetarian dishes and this soup is one of the best soups I have ever had. I made it exactly as written and would not recommend changing a single thing. Upon finding this recipe I decided to navigate your website and found the chickpea salad which I just finished eating…..omg, another winner. I also made that exactly as written and it was perfect. I finally found a recipe website that I can feel good about and I know I will be trying a lot more of your recipes. Thank you.
Bina, I’m so flattered by your “glowing” review of this soup. Nothing makes me happier than hearing how much a recipe is enjoyed. It’s definitely one of my favourite soups too. I hope you enjoy many recipes to come! Happy cooking!
Just made the Superfood Crunch Salad. Another winner. I was up all night reading your recipes and making my grocery list; I even told all my friends at the gym about ohsheglows.com. It’s no wonder you’ve received so many awards. I can’t thank you enough for all the delicious recipes. I look forward to making many, many more.
This is soooooo yummy! I may or may not have eaten it for Lunch as well as Dinner the other day and breakfast this morning. I used fresh tomatoes (instead of tin) which I chopped in the food processor. Such a great recipe. Thanks Angela.
I’m glad you loved it so much, Simone! Thank YOU for the lovely comment :)
This was great!! Thanks for the recipe!
My grocery didn’t Have red lentils, so I used the yellow lentils I had on hand. Did let them cook a bit longer than suggested time until they were tender (but I also did 1 full cup bc I like soups a bit thicker). Also I had to substitute the turmeric for curry powder and the cardamom for a bit of nutmeg. And I just used water instead of stock (oops!). Even with all the substitutes the soup was delicious and easy! Thanks!
That’s great to hear, Tanna! I love this recipe for how adaptable it is, for sure.
Hi great recipe, if I wanted to make this without the coconout Milk as Im sticking with the HCLFV diet ?
Thank you :)
Hi Melissa, an unsweetened, unflavoured almond milk might work (although it won’t be as creamy and rich). Hope this helps!
Loved the flavor and the bonus was that i didn’t have much time after kiddo got home from track practice to get him re-fueled, but this was so fast to cook! Post more often…
I definitely love how fast the recipe comes together, too! So glad it was a hit!
I made this today on this cold and snowy spring day.
It was delicious and easy!!!
Glad you enjoyed it! I hope it helped warm you up. :)
I just made this recipe and it tastes like rainbows in my mouth! I’m sure this soup will be staple in my house this winter (I live in Australia, our winter is well on its way). Thank you Angela!
Could I use whole milk instead of the coconut milk?
Hey Jen, I’m not positive, but I can’t see why not.
This soup was absolutely wonderful! Very tasty and packs a crazy punch in the health department. All that turmeric!! I added some Indian Kashmiri Chilli for an extra spicy kick, and it hit the spot! So morrish I went back for seconds (and a half… )
Firstly, wow!!! This is an amazing recipe. Delicious and super healthy.
I made a couple changes. I used brined garlic instead of capers for a more garlicky Caesar. Not because I don’t like capers, but because I didn’t have any. I will likely use them or green peppercorns next time. I also added an 1/8 of a teaspoon of cayenne pepper and also a quarter teaspoon of crushed red chilies for a little heat. Wonderful. Wonderful.
Wow so yummy! Kept me full and happy all week long! Thank you so much for your recipes and inspiration for healing from ED’s. Your website and cookbook always amazes me.
I’m glad you enjoyed the recipe, Amanda! Thanks so much for the lovely comment.
I made this over the weekend. It was so yummy! Lots of complementary flavors. I will definitely make it again.
Hi from the UK, my daughter has just become a vegan and I am a vegetarian – this soup looks amazing and we’ll definitely give it a try. Just bought your latest book and this evening we had the African Peanut Soup – it was divine. Had a tiny bit left so I liquidised it and added some light coconut milk – perfect for taking to work for tomorrow’s lunch, many thanks and keep up the excellent work xx
Made this last night and it was a hit for the whole family.
I added carrots and served it with flat bread.
Thank You for all your hard work ! My family benefits greatly from all
your healthy delicious recipes.
You have done it again Angela- so delicious! I just finished my first bowl and I’m already trying to figure out where I can hide the leftovers from my partner so I don’t have to share! This is going in the regular rotation- thank you!
Oh. Em. Gee. I just made this, and it is delicious! I’m in Texas, and it’s hot outside, and I don’t even care that it’s making me sweat :) It never ceases to amaze me that every recipe on this site comes out perfectly!
Hello,
I made this today and we loved it! Can it be frozen?
It sure can, Emma! It freezes beautifully.
How do you think this would be if I served it over rice? Could I do that and would I have to increase the amount of broth? Thanks! Looks yummy.
Hi Melissa, I know a few readers have served the recipe (as-is) over rice, and really enjoyed it! I’m going to have to try it myself sometime. :)
Hi there,
Thank you so much for your delicious recipes! I have doctor’s orders to stay away from coconut milk/coconut oil. Have you tried this recipe without? Do you think it would be just as tasty?
Thanks again!
Hi Kelly, I haven’t tried this recipe without coconut milk myself, but I’d recommend replacing it with a thick homemade cashew milk, if possible. My suggestion would be to blend 1 1/2 cups water with 3/4 cup soaked and drained cashews until smooth, then stir this in rather than the can of coconut milk. If cashews aren’t an option, an unsweetened, unflavoured almond milk might work in a pinch (although it won’t be as creamy and rich). Hope this helps!
This was sooooo good! It was such an easy dinner for us. I love having a recipe that doesn’t require going to the store for ingredients. I passed this around as a taste test to my teenage daughter and three of her friends and they all loved it. Thank you!
It’s so true, Christine, this soup is such a great pantry recipe – that’s a huge part of why I love it!! :) I’m so glad it was a hit.
I started to eat vegan and of course know your blog. This recipe caught my eye today, because I wanted something to take to the office. I just finished cooking it. Easy to make and I had to restrain myself not to eat everything at once!
It is really really good!!
So happy to hear you enjoy the soup Franziska!
This soup is absolutely delicious! Took me only 30 minutes to prepare. Definitely a go to meal from now on! Love it
I’m glad you enjoyed the recipe, Emma! It’s definitely a new go-to recipe around here, too. :)
Made this last, it was super yummy (and easy-even with a newborn at home!)
So glad you enjoyed it! I love how easy it is to throw together too. Congrats on your new little one!
I work at a nursery school / preschool and our wonderful chef made this recipe for lunch one day. All of the children adore it (even the infants!) and it has quickly become a favorite of the staff, too!
Oh, that’s so great to hear, Rachel! Thanks so much for sharing. :)
I was getting sick of my regular veggie lentil soup, so I decided to mix it up and try this variation instead. It was fabulous! The coconut milk makes it so creamy and delicious.
So glad you enjoyed the recipe, Phebe!
Angela, I just want to tell you that this has become one of my all time favorites. I make it often and it never, ever disappoints! I’ve been using chard out of the garden lately – just fantastic! Thanks for another winner!
Hi Angela!
I don’t usually leave comments for recipes, and although I’m not vegan I love to eat as healthily as I can, so after trying a few of your recipes I could not resist commenting!
your avocado chocolate mousse is hands down the BEST chocolate desert i have ever tried! I cannot get enough of it my family and I go through bags of avocados a day making it! it is straight up raw chocolate cake batter, just WOW.
the same goes for the spiced lentil soup I am about to make my third batch in 2 days..the best soup I have ever made/tried! I am so so excited to try all your other recipes, as is my husband and baby girl…thank you thank you! and good luck with everything
xxxxxx
This is SO yum! Added some corn, carrots, potatoes and cherry tomatoes I needed to use up. Super tasty and a one-pot meal! Thanks for another great recipe.
This looks dee-licious. I have all the ingredients in the house except spinach .. so I guess I know what I’m picking up on my way home tomorrow ..
This recipe is delicious !! Thanks Angela ! I put some diced potato in mine aswell , while I was cooking the onion and garlic .. Turned out so yum ! And my fiancé who is a meat eater was very satisfied . I can’t wait to make it again :)
Oh, potato sounds like a great addition! Definitely something I want to try, now. ;) So glad the recipe was a hit with everyone!
this was sooooo yummmm thank you for the recipe
I’m glad you enjoy it, Kath!
EXCELLENT! Just made it and it’s delicious. I omitted cumin and added ginger and red curry paste near the end of cooking. I’ll definitely be making this again playing with what vegetables I have on hand. Thank you for the awesome recipe!
I’m so glad you enjoyed the soup, Ronda!
It’s a chilly day in Toronto today and this soup was just the thing to beat the chill! I accidentally bought tomato sauce instead of diced tomatoes, so mine is a bit redder and a bit thicker but super delicious! I added some fresh cilantro at the very end. Thanks so much!
Hi Debbie, I hope the soup warmed you up! I’m glad it worked out well with the tomato sauce – it sounds like a a delicious twist. :)
I make this recipe all the time! It is sooooo good and addicting! Every time I have made this I have put the crock pot on high and let it cook for a few hours. Sometimes I throw in chicken breasts or thighs, but in that case I cook it on low.
I’m kind of addicted to it too! Hah
I made this for the first time according to the recipe (delicious!), and the second time I made it in the slow cooker. It worked perfectly! I just threw everything in (didn’t bother cooking the onions first) except for the greens, which I put in about five minutes before devouring it. I cooked it on high for three hours and then on low till I was ready to eat it. I used coconut milk from a box instead of the full-fat can, so it was thinner than usual, but also the soup can’t reduce as much in a crockpot anyway so I expected it to be thinner. I discovered my body can’t digest garlic very well so I left it out this time around — there’s so much flavour from the spices that I didn’t even miss it! I love this soup and I’ll have to make a double batch next time.
Thanks so much for sharing that info, Sarah! I’m sure lots of blog readers will be happy to know the recipe works well in a slow cooker, too. :) So glad you enjoy the soup!
Wow, it was amaazing! Popped in a tad but too much cayenne and the heat made me sweaty! That or because I was constantly leaning over the pot for seconds and thirds.
It was delicious, we all loved it and will make again!
Haha, could be either, Vik! (Maybe both?) But I’m so happy to hear the soup was enjoyed…even with a bit of extra spice. ;)
I’ve made this soup at least 10 times already – it is so good and it leaves a good amount left over for lunches :)
Plus it’s so nice to have the ingredients on hand and just be able to throw it all together. I had never made something like this, so it was a fun new thing to try. Thanks for another amazing recipe Angela! You never disappoint!
(I need to go back and try your other lentil soup that someone else commented on!)
Counting down the days until OSG2 comes out!
I’m so glad to hear the soup’s such a hit, Linsey! :) And I just love how convenient the ingredients are, too. It’s one of my fave things about the dish! Thanks for the lovely comment, and your enthusiasm for my next cookbook. I hope you love it when it finally arrives!
This was absolutely delicious and easy! Definitely making this a staple! Thanks for sharing.
Hmm, I only have chicken broth at the moment but would love to try this—would the taste be severely affected?
I think it should work out just fine, Belle! I hope you like the soup if you decide to give it a go.
Was planning to make something else but when I saw the picture of the soup I wanted to make it instead. I added too much cinnamon by mistake but it was still delicious. I added savoy cabbage instead of the spinach and really enjoyed using the turmeric and cardamom, I wouldn’t have usually used them in a soup. Served mine with pumpkin seed toast and coconut oil. Yum!
So glad you enjoyed the recipe, Faith! Now I’m curious to try it with cabbage, too. :)
Thank your for this incredible easy soup. My partner said it was the best soup he’s ever had!
This was delicious and super easy to make
Made this today and it was soooo good!! I made a few subs as I didn’t have red lentils nor canned tomatoes or cardamom. I used green lentils, garam masala and one fresh tomato + some tomato paste. Lovely meal. Thank you for the recipe!
So glad you enjoyed it Jazmin! It’s great to hear those subs worked out well, too. =)
I just finished devouring this dish and I have one thing to say, wow. It’s so creamy and delicious and light in your palate. I’m so glad you shared this creation.
So glad you enjoyed it, Hailey! It’s a new fave for us, for sure.
Wonderful, simple, delicious recipe! Thank you for sharing.
I always add celery to dal from the start (with onions), quadruple the garlic, and double the cumin. We also added triple the greens and a lot more chili.
I absolutely love this soup – I’ve made it a few times already and am going to make it again this week! Definitely my current favourite – thanks so much for the recipe!
I just made this for dinner and it smells so great! I love the mix of spices and the coconut is delicious. Thanks so much!
So glad to hear it, Aneka!
Hi,
It’s 5:00 am and I’m in Hamilton during a heat alert. This soup is great both ways but I wanted to let u know without the coconut milk it’s to die for!
Glad you enjoyed it, Joan! And it’s so great to hear the soup works great without the coconut milk. Stay cool out there!
I have made this soup a couple of times. It is delicious & delicious & quick to make. I agree it needs full fat coconut milk.
Hey Angela, when I went out to buy the ingredients for this delicious looking soup I couldn’t remember if you had used coconut cream or coconut milk. So I picked up 2 cans of coconut cream on a whim only to learn that you consistenly use coconut milk in your recipes. Do you think the 2 products are substitutes or are they completely different things?
Hey Kaitlyn, I don’t think I have used coconut cream before! Is it a can with just the white cream and no water? One “regular” can of full-fat coconut milk tends to have about 3/4 to 1 cup of the white cream in it (along with 1/2 to 3/4 cup of coconut water? Just guessing), so you could always measure this out.
This was absolutely delicious! I made it this evening and it was so simple to put together. I loved the flavours of the soup so much! I’ve made countless recipes from your website/cookbook and they have all been a hit. Thank you, Angela, I appreciate all of your hard work!
Thanks so much for the sweet comment, Jenna! I’m happy to hear you enjoyed the Glowing Lentil Soup – it’s become a new fave around here. :)
Hello
do you use dried uncooked lentils or canned ones? thanks!
I just made this mostly in the microwave (heat wave…)and it worked very well! So delicious and my two picky eaters loved it. I added chopped chicken for my carnivore boy and called it shawarma soup (Avengers reference ).
I’m glad everyone enjoyed it!! (Love the reference, too! ;) )
I just made this soup for lunch! amazing flavours and smells :P its soooo good, i am so gonna make it again :D
I’m glad you enjoyed it, Rachel!
How many servings does this recipe provide?
How many people can dinner to this recipe?
– greetings from Denmark :))
Just tried out this recipe. Found it very watery. Would recommend less broth, or possibly more coconut milk as well as more lentils and onions. Love your recipes, but have to say this wasn’t a stand out.
just wondering if this soup freezes
Hey Joan, yes – this soup freezes wonderfully!
I can’t remember if I rated this already, but I saw it linked in your post on make-ahead meals for parents and decided I needed to sing its praises again. I am not even a huge fan of soup—or lentils!—and I loooooved this soup, made exactly as is. So did my fiance. And then it reached higher levels of perfection the next day paired with whole wheat crackers. Thanks so much for your wonderful recipes.
Thanks so much for the awesome comment, Genevieve! I’m glad the recipe’s such a hit – it definitely is in our house, too. :)
I have made this soup several times before and each time it tasted amazing! I haven’t made it in a while though because this Summer has been ridiculously hot…so I was wondering if I could add in a sweet potato to this? Would I just chop it up and let it cook along with the red lentils? Thanks!
What can I say? Another taste buds party in my mouth! What a delicious meal! Thank you for helping me entertain myself with wholesome and healthy foods! You rock!
Haha, glad to hear your taste buds had a party! Ours do when we make this, too. ;)
This was good, but I think it could be a little zippier. I added in a little cayenne and some red pepper flakes.
I saw this recipe yesterday morning and couldn’t wait to try it, so made it for breakfast! Absolutely delicious! This soup is creamy and filling, and very satisfying. I like a lot of “stuff” in my soup, so I added mushrooms, carrots and cabbage in addition to the spinach. I feel like I could eat this every day! (And I am indeed eating it again right now… even better a day later.) Thanks for the great, flavourful recipe!
So glad it was a hit, Melanie! Love those additions to the recipe, they sound delish!
Oh my goodness! This soup is absolutely amazing! Something to comfort me during those long, drawn out Canadian winters and heathy too! I added a fresh jalepeno pepper instead of flakes and substituted 1 cup of the onion with one cup diced carrots because I’m not a huge fan of onions and it turned out great!
Soups are definitely a must once winter hits full force! :) Glad you enjoyed the recipe, Debbie.
Perfect recipe as is! I’ve made it twice. The second time I added carrots and 1/4 cup of tomato paste. I like it both ways and this will be a new staple at our house! I’m a few days post partum and this is just what I needed for recovery. Make it! Fast!
this is so delicious! great on it’s own or over rice. will definitely make it again.
I really love this quick and easy recipe, is this recipe in your new book, I have your first book and just ordered the second book.
I also love your favorite chilli sad to see that wasn’t in the first book either is it be in the second ?
I also added some red chili flakes :)
Hey Lisa, I’m so glad you like this soup! It isn’t in the new cookbook, but there are a number of other really great soups that are just as quick and easy. (This includes a Golden French Lentil Stew, which you may especially like if you’re a lentil fan!) My Favourite Vegan Chili isn’t in the second book, either…though there’s a killer recipe for Chili Cheese Nachos that may be up your alley. :) I hope you enjoy the new cookbook when it arrives!
Thanks for taking time to reply looking forward to receiving my new book ☺
AMAZING. We just polished off a whole batch of this between 3, and don’t even feel guilty. Pretty obsessed with OSG right now – so many dinner parties with our friends. Thank you!!
So glad you all enjoyed it!
I’d love to make this but my daughter in law has a nut allergy. With what can I substitute the coconut milk?
Hey Pauline, That’s a tough one! I think replacing the coconut milk with an unsweetened, unflavoured non-dairy (and nut-free) milk would work, although the soup won’t be quite as creamy and rich. If you try anything, please let us know how it goes!
AMAZING!!! This super is mind blowing, so easy and so good. I made a few additions to it to get rid of some produce from my fridge (bag of coleslaw cabbage mix and 1/2 yam cubed). Will be making this again today because the first pot only lasted two days with the husband devouring a bowl any chance he could get.
Side Note: I wish the Oh She Glows app would become available for Android devices soon!
*Soup.. oops got super excited I guess
So glad to hear you like the recipe, Ashley! I love how adaptable it is, for sure. :)
I seriously never write comments on other people’s blogs. I’m not sure why, I guess no other recipe compelled me to write one. But this recipe of yours was so amazing, I needed to let you know you’ve done an awesome job with it! I substituted the spinach with kale, and it tasted amazing.
Thanks so much for the kind comment, Meagan!! It’s great to hear you like the soup — it’s definitely become a new staple in our house. :)
Superb as always! Tons of flavor, delicious!! Thanks for being consistently amazing! Love that you can create a dish out of things that are in the pantry – voila!!
Aw, thanks so much for the kind words, Carol-Ann! I’m very happy to hear you enjoyed the soup. :)
Crazy good soup! Really didnt think i would like it this much. Served with fresh homemade naan…..yum!
Glad it was a hit!:)
Wow! When the first day of Autumn arrived this week, so did the craving for a good warm soup. This one is by far the best lentil soup I’ve ever tried. I thought I was going to put some in our freezer, but I don’t think there will be any left to do so. So good!!
Yes, soup season is definitely on its way :) Glad you enjoyed this one!
Can’t believe how easy this was! So delicious! I needed something to replace the onions, so decided on celery and I would have never known the difference. It added just the right amount of bulk and texture. Followed everything else as written..perfection ??
Good to know that sub worked out well! Thanks for sharing, Nicole, and I’m so glad you enjoyed the soup :)
SO, SO GOOD. It is absolutely perfect !!! *-*
The best lentil soup ever. Your recipes are amazing. The other favorite is cashew cheese lasagna. My Omni friends went crazy for both. Thank you!!!!!
Thanks for the recipe love! :)
I made this last night and it was delicious. My newly vegan daughter thanks you for your amazing recipes.
Aw, so glad you enjoyed it! :)
Angela,
I love this soup so much, just made it tonight. My little 1.5 yr old boy loved it too! The flavour is so delicious and I love how it comes together in about 45 minutes. I used the broth that you recommend in your book #1 and I doubled the lentils for a thicker soup. This soup was plentiful – I was able to make supper for myself, my husband and my little guy, plus 3 lunches, plus 3 little freezer meals for the little guy….so great. I love your blog and your cookbooks and I tell everyone I can about them. You are an inspiration, and your story is so similar to my own…..we are looking to expand our family with baby #2 as well right now! I will, as always, continue to look to your blog and books to feed my family with delicious, healthy, vegan meals. Thank you for what you do. As far as I’m concerned you started an era of similar blogs and teaching the world about the best way to nourish our bodies with plant-based foods. Please know you are admired and loved in Ottawa, Canada =)
Quick, easy, beautiful, delicious and probably costs about $6 or less – so it’s basically a perfect weeknight meal :) I added a bit of ginger which was nice.
I just made this for lunch and my two-year old had THREE bowls of it, then proceeded to drink the remnants out of the last bowl. I think she liked it. ;)
Haha sounds like it was a hit! ;)
We just had the leftovers for dinner and my husband said it was “the best soup I’ve had in a looooong time”, so this is definitely going into our family recipe repertoire. Thank you!
So glad to hear it! :)
Angela, I LOVE this lentil soup and have made it a few times! I”m going to share this link with my group… we’re doing a 10 day turmeric challenge in a couple of weeks and I think people will love this. I hope that’s ok! It’s just so darn good and really unique. Thank you so much!
Of course it’s okay to share the link! Have fun with the the challenge – sounds like it’ll be a tasty time! :)
fabulous spices! loved the coconut milk touch
I tried it at a friends get together and it was delicious
I’m so glad you enjoyed it! :)
Angela,
I made this soup last night and it came out fantastic. Delicious recipe!
I made this soup today. Oh so yummy.
This was delicious! I love your recipes. I am not vegan. It do like to mix a lot of vegetable based meals into the mix. I have never been disappointed!
I made this soup today and it is delicious!
Happy to hear it was a hit, Ann!
Show people how to make vegee broth. Eazy and sso much better.
Threw my first ever vegan dinner party last night and this soup (first course of four) was a huge success. It smells exotic and exciting, but the guests did generously salt and pepper their soup bowls. I found with chili flakes and salt and pepper it was magic.
I’m glad the dish was a success, Claudia!
I must say. This is amazing. Just had leftover today and added some cayenne. Thanks to all the recipes you share. It helps brand new vegans stay vegan. Websites like yours are so amazingly helpful. No one I know is a vegan except my husband who is also transitioning. Making foods like is what keeps me going. Because it has to taste amazing.
Made this last night for dinner for the family, everyone really enjoyed it! I added a few extra fresh chillies to mine to give it a bit more of kick (swapped for the cinnamon because I’m not a big fan), such a great recipe for the colder months and very filling!
I’m glad it was a hit with the fam, Tianna! Love the idea of kicking it up a notch with some extra chilies – I’ll have to give that a try sometime, for sure.
I love soup…and your recipe is exactly what I was looking. Thanks for sharing!
Hi there! This looks delish :) If I soak my lentils overnight before making this (to get rid of the phytic acid and make them more digestible), when would you recommend adding them? (since they won’t take as long to cook)
This lovely soup is perfect in every sence. Spicy yet sweet. Make sure you make lots for leftovers, serve with sourdough bread.
Hi Julia, I’m glad to hear you enjoyed it!
Wow this is the best soup I’ve ever had. Seriously. Yummmm
We definitely love it too, Kathy! Great for chilly winter weather :)
This soup is INCREDIBLE. I am actually in a state of shock, wondering am I in some alternate universe? Did I die and go to heaven? How is something SO DELICIOUS even possible??
I am very excited and grateful for your recipes – I will be trying more of them and I am asking for your cookbooks for Christmas. You have made me realize that I could easily enjoy being vegetarian, something that I never believed until now, so you may just have changed my life and my health with your recipes. Thank you!
I soaked my lentils overnight in water, doubled the recipe, and used a BIG bunch of flat (Italian) parsley instead of spinach, and a lemon instead of lime because those were what I had on hand.
I think this must be the best lentil soup in the universe! This isn’t just great soup, it is like a sacred, spiritual experience to eat it!
Thank you for taking the time to leave such a lovely message, Anne! I’m smiling ear to ear.
WOOOO HOOO THIS IS DELICIOUS!!!
Angela I just wanted to tell you how inspiring you are, I bought your new book and have made several of the recipes all amazing so far, everyone who has tried the flourless brownies and sweet potato coconut curry has loved them however those are just two of the many I have made and had people try. Thank you for your talent and sharing it with everyone you are amazing.
Aw, you’re too sweet, Tracy! Thank YOU for the warm comment. :)
I love this recipe !!!! Which cookbook is it in? I want to buy it for my best friend so she can try it out!
Hi Susan, I’m so glad you enjoy the soup! We love it too. :) It’s not in either of my cookbooks, though it can be found on my app (currently available on Apple devices only, but soon to be available for Android, too!).
Not being familiar Indian-typed flavors/spices, it took me some courage to make this soup. I’ve made it three times, twice for international folks, and once for American folks. All who’ve had this soup, including my wonderful husband, love this recipe. The time I made it for American folks, three people asked for the recipe, and one, who was sick at the time, said he instantly felt better after eating it, taking more home with him to continue mending from his cold. Thanks for this recipe, Angela!
I’ve made this recipes 3 times now on the recommendation of my sister. We love it, esp the creaminess of the coconut milk and the right combination of spices.
So happy to hear it, Alison!
This was one of the first of your recipes that I tried and it is delicious. A lot of dishes that we tried out from your blog and your cookbooks have become hits in my family.
Being from Europe I am used to measurements in liters (milli liters) for liquids and in grams (kilo grams) for solids. Even though I have been living in the US for the last 16 years I still find the guessing game bewildering to cut up solids in( how big or small? of) pieces to squeeze them into a little cup instead of just weighing the ingredient. So the first time I make a recipe I usually go through the trouble of measuring the american way but weighing all the ingredients on a scale that are more than just a Tbsp or tsp, or liquids I add up in ml. A lot of times I use the adding method by putting the bowl on the scale and resetting it to zero for every new ingredient.
So my request for future cookbooks would be: SI-unit ingredient lists
I know some of your recipes do have gram and liter measurements and I am always happy to find one!
Keep up the amazing work!
Eve
Hi Eve, I’m so happy to hear your family has been enjoying my recipes so far! :) I’m also pleased to be able to let you know that my second cookbook, Oh She Glows Every Day, does provide metric measurement equivalents (yay!). Thanks so much for your lovely comment.
Totally late to the party but I wanted to share that I made this soup last night for our lunches for the week, and my husband says it’s the best soup I’ve ever made. The flavours are so complex and beautiful, I’m just tickled with this recipe!
I’m really looking forward to picking up “…Every Day” (or maybe getting it from Santa!) and I’ve downloaded the app to compliment your original cookbook. Thank you so much for all you do!
Aw, thank YOU so much for the lovely comment and all your support, Katie! I hope you love the app, and that if Santa brings you my new cookbook, that you love it too.
Forever grateful for this delicious and extremely healthy soup! I made it tonight for the first time and I think it will be a weekly meal for my family. Thank you!
It’s always lovely to find a new mealtime staple! This recipe is definitely one in our house, too. :)
Thanks for yet another great recipe! I’ve been in a food slump and this definitely helped. Added carrots, celery, and swiss chard instead of spinach and it came out delicious.
Girl this soup is pure deliciousness!!!!!!!!!!❤❤❤❤❤
I tried this recipe last night and it was so delicious, such great flavors! Thanks so much for sharing it!
I love the sounds of this recipe but whenever I make lentils, they get mushy. Any recommendations regarding that?
Hey Ginny, Great question! Red lentils tend to break down and get mushy when cooked, which is why they’re great for thickening up soups and stews (so if those are the kind you’ve been using, not to worry — that’s supposed to happen!). But if you don’t like that mushier texture, you may prefer to use green or brown lentils, which hold their shape much better. I hope this helps!
I have made this a few times and it’s a hit. One time I didn’t have butternut squash so I just used more sweet potato, the next I didn’t have the lite coconut milk so I used the creamier one and it was fantastic. It’s so delicious that my vegan and non-vegan friends and family love it just the same. It’s truly delicious. I have loved everything I have made. I also wanted to comment on how fantastic the app is as well. Fantastic job making it easy to use and it’s beautiful. It’s my go to app for cooking.
Oh, I’m so happy to hear you’re loving the app! And, of course, the recipe. :) It’s great those subs worked out so well for you!
this recipe is absolutely amazing ! so easy, so quick and absolutely delicious !! the whole family loved it! can’t wait to make it again !!!! thank you !!! ❤️
Hey Brittni, so happy to hear this was a hit with everyone!!
Just finished my second bowl of your lentil soup, Oh my gosh! So delicious, I did add shredded rotisserie chicken to add some protein but stayed true to the recipe. I’m so glad this made a lot so I can more. Thanks again.
I’m torn….should I make this stew or your Golden French Lentil Stew from the book?! Which do you like more? Thanks!
Oh wow, I don’t know if I can even begin to choose a favourite! There’s always the eenie-meenie-miney-moe method? Haha. Whichever one you pick, I hope you love it! (And you can always try the other one another night.:))
I made this last night exactly as directed – it was incredible! It will now be in my regular meal rotation. Thanks!! :)
Happy to hear the soup was a hit, Angie!
Angela: That was heaven???. Even my husband, who normally isn’t a big fan of butternut squash, had 3(!) plates and was amazed!
I’m so happy you guys enjoyed the soup, Nina!!
Do you have any of the macro information on this (and all) recipes?
Thanks!
Hi Kristin, Unfortunately, I haven’t calculated that information for this recipe (though some of my older recipes do have nutritional information provided). There are great free online tools you can use to find out the nutritional data you’re looking for, though, such as nutritiondata.com or caloriecount.com, as well as free apps like MyFitnessPal. All you need to do is plug in the recipe and you should be able to quickly find out what you want to know! I hope this helps.
I love this blog, have the first cookbook and also the app. When this recipe came up on the app, I decided to try it. I’m going to be honest, it was fine but it wasn’t amazing like so many other OSG recipes.
I followed the recipe to a T but both my Indian partner and I felt the turmeric flavour was too strong. Perhaps I needed to cook it longer, exposed to direct heat? Excessive or uncooked turmeric has a very distinct flavour that I am now sensitive to after having cooked and consumed lots of Indian food.
Also, due to the spices included in the recipe, for some reason I expected the flavor profile to be stronger, more like an Indian dish so was a bit disappointed that the spices were lighter but that being said, the flavours were all balanced and the soup would be very suitable for someone looking for something on a more Western level of spice, than Eastern.
Both of us felt virtuous eating the soup and whether we liked the turmeric flavor or not, we were both happy to ingest it for its many health benefits.
Absolutely delicious. Used dried split red lentil and a fresh diced jalapeño. Yum yum yum
Hi, I just wanted to say that I tried this recipe today and loved it! I have some allergies (coconut and tomato) so I replaced the coconut milk with soy milk and the tomato with carrot, celery and peas and it was to die for!
Thanks again!
Just made this- SO good! I wouldn’t change a thing!
This is my new favourite recipe! I’ve made it twice, and both times I subbed cashew milk (just the kind you buy in the carton) to make it even lower in fat and calories. Because that takes away from the creaminess, I blended with a hand blender when it was done (spinach and all) to make a smooth “creamy” soup. Absolutely delicious!!
My new favorite soup recipe! This was FABULOUS!! I’ve had a bag of red lentils from Costco in the cupboard for ages. I’ll have them used up before long now that I’m armed with this recipe. YUM. I added about 1 t of cayenne. Dangerously good. 10 stars! Thank you for sharing! I can’t wait to try more items from your site.
Thanks so much for the glowing review, Anne! I’m so happy you loved the soup recipe (it’s one of our faves), and I hope whatever recipe you try next will be just as big a hit. :) Happy cooking!
So never leave comments, but this soup is amazing.
It’s wonderful to hear from you, Sherry! I’m so glad you enjoyed the soup so much. :)
Hello excited to make this!! Could you use green lentils? I have so many that I need to use up.
Hi Sharon, Absolutely! The texture may change a little, as red lentils tend break down much more than green lentils or common brown lentils, and in this soup they are used to provide body and thickness as opposed to an intact “chewiness”. That being said, I’m sure French green lentils (which hold their shape) would add a great twist to this soup, so feel free to experiment! Hope this helps!
I made this soup when it came out on the app and my husband and I love it. Creamy, great flavor and quick. We’ve also made the Express Red Lentil Soup on the app… my husband was using my phone to make the Express soup and ended up making this one instead. We found when searching by category on the app, the Express soup is not listed. It’s only found when searching by order posted. No worries as we love this Spiced version and I have the Express saved as a favorite, but could be difficult for others to find.
I’m also a new mom (5 wk old) and have been making the New Mom Glo Bars and Thumbprint breakfast cookies! Thank you for all of your recipes. Nearly all of our meals come from the blog or one of your cookbooks!
Thanks for the note, Lynette! And congrats to you on your new little one. I’m wishing you all the best!
Do you have any other substitute for the coconut milk?
Hi Bev, I’d suggest replacing it with a thick homemade cashew milk, if possible. Try blending 1 1/2 cups water with 3/4 cup soaked and drained cashews until smooth. Stir this in rather than the can of coconut milk. If cashews aren’t an option an unsweetened, unflavoured almond milk might work in a pinch (although it won’t be as creamy and rich). Hope this helps!
I made this soup today and i absolutely love it!!! Even my husaband who is so picky, had a bowl and said it was great. It was so quick and easy and definitely a soup I will be making more often, at least once a week. I read the reviews and some people found that the red lentils were smushy, but I took the soup off the stove at about 17 minutes and it was perfect. Not smushy at all. Thanks for the great recipe :)
This soup is just fantastic! Thank you very much ??
Making this again. First time, my 12 yr old son stole most of it and I only got a bowl full! The taste is AMAZING and it’s perfect for cold winter days.
Haha, sounds like he must’ve liked it! ;) So glad it was a hit, Tiffany.
Amazing recipe!! I added 4 teaspoons of brown sugar to make it a bit less spicy. highly recommended
Hi – what can I substitute the canned tomatoes for? Can’t eat cooked tomatoes but everything else inrecipe looks amazing
Hi Hannah, You could simply omit the tomatoes, and add about another 1/2 cup of broth. Hope this helps!
Oh My God! That soup was so good! Never tried to put so many spices in soups before (I’m Russian, we don’t spice our food so much) and I absolutely loved it !
Hi,
Made the glowing spiced lentil soup today.i followed ingredients exactly. I used Whole Foods light coconut milk. I only had to buy cardamom. What a fragrant spice. It is like perfume! The soup did. It did not last long. I should have made a double pot, but usually don’t the first time…in case not good. Well, it is delicious. Thank you. I don’t recall where I first saw your link, but will look for more recipes. Linda
I’m so happy you liked the soup, Linda! I hope that whatever recipes you try next, you enjoy them just as much!
One of my favorite go-to recipes. Quick, scrumptious, perfect for non-vegan guests… LOVE IT! Always make it with Trador Joe’s full fat coconut cream. Comes out perfect!
This was SO delicious! I made two additions.
1. 1/2 Serrano pepper, minced (added with the garlic).
2. 3 sweet potatoes, cubed and boiled (I served the soup over the potatoes).
The spice from the pepper and the sweetness from the potatoes put the dish over the top!
Thank you, Angela, for your delicious, healthy recipes. You are a gift from God. :-)
Blessings to you and your family.
Oh, those additions sound delish, Tena!
Looks incredible but would you credit the people from the Indian subcontinent from whom you have been inspired?
Amazing! I think I am addicted to this soup, and it is going viral around our town as everyone I have recommended it to also loves it. :) I have been adding half a head of chopped cauliflower to give it some extra body and it is just delicious. Thank you for this recipe!
thanks for this recipe! It looks incredibly delicious and so I have featured it today on my “Super Quick Plant-Based Recipe” FB site. I think my group will love it!
https://www.facebook.com/SuperQuickPBRecipes/
Thanks so much for the shout out, Shanasy!
If you come up with other recipes that take 20 min. or less to prepare & cook AND don’t require many ingredients, just email me and I’ll be happy to feature you again!
Hi Angela,
I’ve been following you since I went plant based about 6 years ago and just want to say I really enjoy your recipes. Particularly enjoyed following your pregnancy and am currently on baby #2 plant based. (Your recipes have really helped!) I made this recipe last night as part of my prep for the week and LOVE the taste and simplicity. I’m not sure if you’ve heard of the instant pot but it was made in that which made it twice as easy. If you haven’t seen them around you should check them out! It will be a regular rotation for sure.
Thank you for being so wonderful and sharing all your recipes (:
Thanks so much for the lovely comment, Ashley. Congratulations on baby #2! Sending you and your growing family a ton of well wishes. :)
Angela: I have not made this soup but wanted to comment on your Golden French Lentil Stew. Made it yesterday and it was amazing. Definitely making it again. Love your recipes!
This is a very yummy soup. Thank you. I blended part of the soup for the kids, they loved it!
Blending it–what a great idea, Melanie! I’m glad it was a hit :)
Thank you for posting the measurements in both cups and grams! I have a budget of approximately $120 for my meals, so it’s been a necessity to calculate how much each meal serving costs to see if I can make it a regular staple in my diet. Not only does posting the two measurements make it easier for me to cook, but it also helps me to know what meals I can add on a regular basis! Posting the yield amount has also been a huge help too.
Thank you very much! Have a splendid evening. :)
I’m so happy to hear you find it helpful, Tao! I hope you had a great evening as well. :)
Made this tonight. Still at the dinner table and had to share our thoughts….four big THUMBS UP! We love this soup and agree it has a place in our recipe rotation. We especially like that it has turmeric, protein packed lentils, and a whole container of spinach. It is so healthy and yet oh so good! Thank you for this fab recipe.
Sounds like it was a big hit, Maggie!! I’m so happy to hear it. Thank YOU for the comment!
This soup has been my go to recipe for a potluck Wednesday night soup supper my church hosts once a month… wound up bringing it 4 out of 6 months to honor enthusiastic requests… with copies of your recipe from your website!
sometimes I have just added a good curry powder to it if I don’t have the specific spices!
Thanks for sharing the love, Kathy! It’s wonderful to hear this soup’s been such a hit at your potlucks. :)
I just made this for dinner tonight, and I love it! The only change I made was canned lentils instead of dry, and then shortened the cook time!
Amazing! I make this regularly and is so delicious and warming. Even my EXTREMELY fussy 13 year old will eat it BEFORE spinach! 😆
Just made his for lunch and it was great! I threw in a knob of ginger since I was out of cardamom and used the reduced fat coconut milk (although I can see how it would be heavenly with the full fat). Thanks for another winning recipe, Angela!
Made this today, and it was amazing! That cayenne pepper does add a kick to it! :) The only thing I didn’t have on hand was a can of diced tomatoes, so I ended up adding fresh tomatoes instead. Absolutely delicious! Thank you!
I’m happy to hear you enjoyed the soup, Jackie! Thanks for taking the time to let me know :)
I made this soup yesterday for a week of work lunches – it’s absolutely brilliant! I added a diced zucchini towards the end of cooking for extra veg.
Can’t go wrong with extra veg! Enjoy those lunches, Kat.
I made this last night and it was perfect! I was looking to use up some red lentils I had and this was an easy, quick, and delicious way to do it! I did the recipe exactly as suggested (except I used lite coconut milk that I already had) and added a few TB of chili flakes,and it was delish!
Thank you for yet another delicious, easy, and satisfying dinner!
This recipe was amazing , Thankyou!! I added coriander on top and it worked so nicely !
Winter is coming in New Zealand and it’s cold tonight, I needed something quick, easy and comforting. This was so so yum that I think I’ll make it every week! Thank you!
I hope it keeps you warm, Ashley!
This recipe is a keeper :)
Substituted: Rice milk for the coconut milk.
Added: A little curry
Served over brown rice.
Wow!! So good!!! Thanks for sharing.
Soooo yummy and easy. New fav
Oh my!! Looked up a lentil soup recipe and discovered you. And u must glow from the love coming from my husband and I. One of the best soups ever!! Made it on a campfire and ate the lot between us in one go. Utterly divine. Thank u sooooo much!
Loved this, Angela! Do you have the nutritional info per serving? Thanks
Hi there! I’m sorry, I don’t have the nutritional info on hand, but you should be able to get a fairly quick breakdown by plugging the recipe into an online tool like caloriecount.com or nutritiondata.com, or even a free app like MyFitnessPal. Hope this helps!
Just stumbled upon this recipe on your beautiful app and made it since I had all the ingredients on hand. Wowzer!! So delicious and so insanely easy to make! Barely any clean up required. Chopping so many veggies is often the difficulty of being plant-based but this is probably the easiest and flavourful recipe I’ve made in ages! Keep these great and easy recipes coming, Angela!
Hi Angela, do you soak the lentils first?
Hi Lucy, Thanks for the question! The red lentils just need to be rinsed and drained. Hope this helps and happy cooking! :)
Wow! Wow! Wow! This was crazy good!!! So much flavor! Made it twice already. Thank you for all the healthy recipes. You make eating healthy fun and adventurous! I’ve made several from your book and all of them have been incredibly tasty!
I’m so happy you’re loving the soup recipe, S! It’s still a huge fave in our household. And of course, thanks for your support for the book, too. Happy cooking! :)
I just watched the documentary (what the health) last night. I’m diving in whole hardedly to becoming vegan! I feel so lucky to have found your website. This will be my first of many vegan meals… I appreciate YOU💓💓
Angela, this is my absolute favourite soup – bar none. I have the recipe committed to memory and ALWAYS have the needed ingredients in my pantry. I sometimes add some ground coriander, and often double the turmeric called for, to pack an extra healthy punch.
This soup is heavenly comfort in a bowl!!
Hey Stephanie,
I’m glad I’m not the only one who makes soup in the summer (unless you are in the Southern Hemisphere, that is!), and that you love this soup so much. I honestly think it’s one of my top 3 of all time. :) I’ll be eating it all fall and winter long I’m sure. Have you tried the 8-minute pantry dal yet? It’s a good one to have on hand (easy to remember!), and works with a variety of veggies.
So I don’t need to soak the lentils first?
Hi Laura, It’s not necessary for this recipe, but I can’t see why you couldn’t (though I haven’t tried it yet myself). I’m sure soaking the lentils beforehand would also cut down on the soup’s cook time, which would be a nice bonus. Please let us know how it goes if you try it!
Tried this recipe yesterday. I used a 3 lentil blend, added 2 potatoes, fresh corn, kale instead of spinach (because I am growing tons of kale) and fresh tomatoes because I have around 25 tomato plants. It was so delicious I am putting at the front of my recipe box. If you are not vegan you could add a dollop of sour cream along with fresh cilantro before serving. Thanks for making cooking plant based food fun for everyone!
Mmm, fresh home-grown kale! Sounds like a delicous addition, Judy. Glad you enjoyed the soup :)
Curious – has anyone tried this chilled? I am part of a meal train and the family requested a lentil soup – but it is 90 degrees here today and I am nervous about delivering a hot soup :)
Hey Morgan, I have had it chilled, but I have to say I do prefer it hot (although I wouldn’t pass it up if chilled was my only option, if that makes any sense) Let me know how it goes!
I made this tonight and it was delicious! Thank you!
I’m so happy to hear that Ann, thanks for the feedback!
This recipe is delightful! It’s fragrant and hearty. Plus, it is super cheap to make. I didn’t have some of the spices so I only got what I needed from bulk foods. Thanks for sharing this! :)
This soup is tasty, nourishing, and so easy to prepare! Thank you!
Wow I seriously cannot get enough of this!! The flavor is amazing. Thank you so much for posting such great recipes!!
Hey Britney, So glad this soup is a hit! We had it on the weekend as I had some stashed in the freezer (it freezes well too).
This is the best soup I’ve ever had !!!!!! Thank you Angela !!!! I making this soup quite often – delicious , easy and satisfing .
Wow thank you so much for the kind words Kasia!
I have made this soup dozens of times, seriously. Love it, and it’s so easy to throw together even on a busy weeknight. Chop an onion and go. One time, I was making it and opened a container of what I thought was veggie broth, and it turned out to be oat milk. I had poured half the container in before I realized lol. That batch had to be started over, but I hadn’t put anything in but the onions and spices at that point so oh well, right? I thought, well, I’ll never make THAT mistake again! Wouldn’t you know, tonight I am making yet another batch, and I already had the tomatoes and coconut milk in, when I started to pour “veggie broth” and realized it was once again oat milk! I only had a few splashes in so I’m carrying on here. I really need to keep my plant milks and veggie broth in separate places from here on out!
lol…Traci thank you for the smile!! What are the odds that happened twice? Always an adventure with cooking. ;) I’m so glad you love this soup so much! We do too…it’s a cool weather staple.
quick question…do you think you can leave out the tomatoes and it will be alright? Is there something I could substitute for them?
Hey B, I haven’t made it without the tomatoes before so I’m not sure. You could always try it and sub in a bit more broth and another water-heavy veggie (like zucchini?)
I didn’t have veggie broth or tomatoes, so I subbed more water and a bit of vegetable paste from a tube. It’s like tomato paste with other veggies added in. Turned out great!
Great tip, Lori! So glad it worked out.
I’m going to try making this over the weekend! Are you supposed to drain the liquid water out of the can of coconut milk? or pour everything from the can straight in?
Hey Tiffany, Nope, no draining…just add the entire can! Hope this helps and enjoy!
Hey Angela,
Just tried this today, and mine turned out waaaaaay darker than yours did in the photos. Regardless, the flavour is amazing. I found the spices still a little “raw”; perhaps I didn’t cook them enough with the onion/oil combo at the beginning?
In any event, it’s been a meal prep dish for a couple days away, so hopefully that rawness will mellow a bit. Even if it doesn’t, it’s still a fantabulous soup.
Oh, and perhaps I should mention: I’m in Australia, where the weather is certainly warming up…. but I still love a good lentil soup, regardless of the weather! :D
Thanks so much for sharing your recipe!
Best,
David
Hey David, Oh, interesting…it does sound like the spices might’ve been a bit different. Either way, I find the soup does benefit from a sit, so I hope it gets better and better for you So glad to hear you’re still enjoying soup despite the weather…that’s totally me in the summer too. It just makes for easy meals so it’s hard to go a couple seasons without it. If you find it too hot for warm soup, I’d recommend my gazpacho…really lovely and refreshing at the peak of summer! http://ohsheglows.com/2011/05/20/gazpacho/
I made this a little over a week ago and it was fast, easy, and SO delicious, I had to make it again tonight!
Perfect with some naan bread on a cold Newfoundland evening!
Hey Nick, Paired with naan…sounds dreamy!! Thanks so much for letting me know you enjoyed it. I make it ALL the time!
This soup is absolutely fabulous! HIGHLY recommend it!
Thanks so much Shelley!
This is all you hope it will be. Spicy, creamy, warm, perfect for a winter day. And with spinach for extra veggies :-)
Hey Tara, Thanks for the soup love! Now I’m craving a bowl and it’s only 8am…heh
This is a fantastic soup!!! Thank you! I made a double recipe and used only 1 can of full fat coconut milk (400 ml or 13.5 oz). It turned out absolutely delicious. I will definitely add this to the top of my list of favorite soups. Cheers.
Hey Gary, So great that you love it enough to add it to your fave soups! Thanks for your review. :)
Hi Angela, my wife has a question. Are the nutritional facts listed somewhere on the recipe page? We could not find them. Thanks
Hi Gary, I’m sorry they aren’t, but we’re considering adding nutritional info in the future.
Is there anything you can sub for the cardamom? I am allergic. Thanks
Hey Jewelia, I don’t know of one as it’s pretty complex tasting. You could try leaving it out and increasing the other spices to your taste?
I read on the internet that 1/2 cinnamon and 1/2 nutmeg is a replacement for cardamom as I couldn’t find it either so had to sub.
Made this tonight but added 1 1/2 teaspoon of curry. The whole family loved it. It was warming and comforting on this chilly night. Thanks for the recipe! I will definitely make it again
Hi Heather,
I’m so happy it was a big hit! Thanks for your review :)
Angela, thank you thank you thank you for creating this soup!!! It was so outrageously delicious! I followed your recommendation and used the full fat coconut milk and it made all the difference. My meat and potatoes, lentil hating boyfriend LOVED the soup and couldn’t believe how flavorful it was!
Hey Darby, Oh that’s fantastic news! Thank you so much for the “glowing” review (haha sorry couldn’t resist).
Haha you are too cute! I can’t wait to make more of your recipes and love your site so much! I just got a new Kindle and I think I know what I need to purchase right away ;)
Ohh enjoy that new Kindle :)
I have always wanted to make one of these, as the ones I’ve found in California’s raw food restaurants are, as you said, divine. the pictures are all the motivation I need.
I literally wait until the weather cools off here in Las Vegas just so I can make this soup. Probably one of the few recipes I’ve memorized because I make it so much! The BEST!
Wow thanks Christopher!
Made this for supper tonight! Just what was needed on a cold night. Thanks!
So happy you tried it out Fiona! Thanks for letting me know.
I made this last night and it was amazing! I had to swap out some ingredients due to a lack of planning, but still incredible. I did not have cardamon, so I threw in a bit of mystery curry powder (smells like curry, doesn’t have a label, haha.) Also didn’t have diced tomatoes so used a can of El Pato Tomato sauce with jalapeno. For broth I used chicken. So good, I will make again! Next time I plan on adding some shrimp for additional protein. Loved it.
Hey Shea, Don’t you love when you can tweak a recipe and it still turns out great?
Oh and I had to laugh at this comment “smells like curry, doesn’t have a label, haha.” you just never know what’s lurking in the spice rack, am I right?!
Just made this and it is SO delicious!!!
Thank you for this recipe!!
That’s great, thanks for trying it out!
I just discovered your recipes and made this recipe 2 days ago. It was so delicious that I immediately texted it to friends and family members, Today two friends and my sister made it and loved it also! I have picked up your second cookbook Oh She Glows Everyday but I am definitely thinking your first cookbook is in my future, Thank you!
Wow you are making this soup go viral, it sounds like! haha. Thanks for the recipe love…I’m so happy you all tried it out and loved it.
I added diced butternut squash while sauteeing the onions–the addition did not disappoint! I think celery would also be a good add-in!
Delicious soup! This will become a winter staple in our house!
This was fantastic! I used Garam Masala in place of the cinnamon, cardamom and cloves (a little over half a tsp) and used Swiss Chard in place of spinach! Delicious! I just ordered your book can’t wait to try more recipes!
I’ve made this soup several times and I absolutely love it. I used to do another version of this soup but I love the spices you add to it. This is a staple in my house all year around!
I loved this soup !!
The best soup I have ever had !
Love the spices with the coconut and lime.
I will make his again and again !!
Have tried a few of your recipes and they are all good !
The protein goddess bowl I have made a few times.
Thanks Julie
Hey Julie, Aww thank you!!! What a “glowing” review…haha. SO happy you love it so much. And the goddess bowl as well.
This is SO good!! I meal-prepped this on Sunday for 4 of my take-to-work lunches this week & even on day 3, it hasn’t gotten old!!
Highly recommend!!
xo, B
Yay, thanks so much for the kind words :) Enjoy!
I have been meaning to make this recipe for a while now, and I’m not sure why it took me so long… I just made it and am sitting down to a bowl of it now. It was SO easy to prepare, and it is so flavorful and warming on a cold day. I didn’t have cardamom, so I left it out. And I used lite coconut milk, and (though I’m sure it would be much more creamy with regular) it is perfectly delicious and satisfying. Thank you!
Hey Kathy, Thank you so much for the review! That’s so nice to hear you love it so much. It’s a big hit in this house too.
Saw it, liked it, made it and devoured 3 bowls in one sitting – delicious !😋
N.B Considering how much I consumed I had wisely omitted the coconut cream – reducing the calorie intake and liquidised half of it to create a creamier texture.
Hey Tanya, haha…you sound like me with soup! Can’t get enough. And I love blending some of the soup to thicken…it’s such a good trick.
We made Golden French Lentil Stew (I did the prep, my husband put it together) from Oh She Glows Every Day, It’s almost the same as this soup, but with a few differences. The book calls for different flavorings–thyme and no cinnamon or cardamom, cashew cream instead of coconut milk, and French lentils instead of red. Really fabulous results and substantial enough for a meal. The occasion was a small gathering to watch “Wonder Woman,” and the stew helped us focus on Gal Gadot’s amazing kicks and swirls. We increased the recipe by 50% and look forward to another stew night but probably not a movie reprise for a while.
Hi Susan, I’m so glad you enjoyed it! Thanks so much for your feedback :)
This soup was delicious!! I did make a couple of adjustments but not much – used half cinnamon and nutmeg in place of the cardamom as I couldn’t find any in my small town. I also added 1 cube of not-chicken bouillon for a little more flavor. I used both cayenne and red pepper flakes and the hint of spice was just right. The lime juice at the end cut into the sweetness of the soup so I do think that’s a must. Making another batch today and doubling it! Thanks for a wonderful recipe!!
Hey Tami, I’m so happy you enjoyed it so much! I love your tweaks :)
This Is AN AWESOME SOUP….Fights CANCER ! Thanks Love it
Just amazing! And I accidentally opened the can of light coconut milk—-still amazing!
DELICIOUS! I don’t normally like lentils, but this recipe is fantastic. It’s become a weekly staple, and it’s so easy to make :)
Thanks Carissa!
Hi! My husband and I LOVE this soup. Amazing. We were thinking of switching it up a tad and using a white bean instead of lentils. Any thoughts?
Hey Reagan, So happy you both love it so much! It’s on regular rotation over here. :) You can probably swap in white beans, but I would probably suggest reducing the broth a bit since the beans (I’m assuming they’ll be pre-cooked) won’t absorb any liquids like the lentils do. Maybe just add a bit of broth at a time. If you try anything out I’d love to hear how it goes!
I’ve made this so many times and my family loves it! Today, my 9-year old son asked specifically for this dish and I felt like I should comment how much we enjoy it! I have made it with the tiny black lentils when I don’t have the red ones. The black lentils seemed to take longer to cook, but had a great earthy flavor too. Thank you for the recipe!
Hey Jill, Thank you, I’m so happy you all love it so much!
Absolutely unbelievably delicious. I am not vegan or vegetarian but I know a killer recipe when I see one and just polished off the last bowl from my first pot of this lentil soup – I will be making this again and again. SO good!!
That’s amazing to hear Margot!! Thanks so much :)
This is by far one of my family’s favorite soups! The recipe is right on, it’s super easy and my kids just love it! Thanks for sharing!
Thank you Lindsey! I’m so glad you love it 😍
I made this in an Instant Pot (15 minutes at high pressure, followed by natural release x 15 minutes). It will make you crave lentils.
Hey Lisa, That’s so great it worked in the instant pot! Thanks for sharing :)
I was starting an anti inflammatory diet and was searching for recipes. I came across your site and found your spiced lentil soup recipe. I just made it and it was delicious. I couldn’t wait for my family to come home to try it. I can’t wait to feed it to my family later. Thank you for this recipe and I look forward to trying more of your recipes.
Aww I’m so happy to hear this Christine! Thank you so much :) I’d love to hear what you make next!
I just made this. It was alright. I probs won’t make it again though. I love Indian food and I love lentil soup, but I guess I don’t love Indian spice flavored lentils. The coconut milk just made the soup too sweet. I like my lentil soup to be really savory, so this recipe didn’t quite hit the spot for me.
Hey B, Oh I’m sorry to hear that…I’d love to hear how it goes if you try it with broth or a less sweet milk. :)
this is one of the most delicious soups I’ve ever made! Made a batch for a new mama, and had to make another right away to keep at home :)
That’s so great to hear Julie! Thanks for your review :)
I made this soup last night, as directed, and it was the most delicious soup ever. I can’t get enough of OSG recipes. Keep em coming! :)
Aww thank you so much Shannon! You are too kind :)
Hi,
I may have emailed you the first time I made the soup also. That time I only made a single batch because I wasn’t sure if it would turn out OK. This time I made a double batch! It is 90° today in Boston, and we are having a delicious soup for dinner. The weather does not matter. I also love the smell of the cardamom. I’m serving it with my salmon loaf that I make in the food processor with Whole Foods red sockeye salmon and lots of vegetables. Fresh green beans and watermelon too. This is my kind of Memorial Day food.
Well I feel a lot more normal because I made my Cozy Butternut Stew last night and it was super hot here too! When you have a soup craving, you have a soup craving. :) Glad I’m not the only one.
New goto soup! You really are the best vegan blogger out there! Thank you- everything I’ve made from your site is great. This included.
Thank you!
Aww thank you so much Sarah! I’m so thrilled you’ve had success with so many recipes.
Was looking for a winter warmer (Hello from Australia!) and this soup hit the spot big time. This is instantly going in the “keeper” list! I loved it so much!
I’m happy to hear that Raniia! :) Enjoy
I know you’ve already gotten her ndreds of comments about this recipe, but I simply can’t keep from telling you how much I love it. It is everything that I like in a recipe and the balance of spices is perfect. Thank you for sharing it with the world!
Hey Jen, Aww thank you!! I love all the enthusiasm for this recipe. :) So glad to hear other readers enjoy it as much as we do.
This soup was easy to make. I am lazy so I used pre-cut onions and garlic. I like my food on the spicy side so I added a hefty teaspoon of curry powder and topped the soup before serving with cilantro. OMG AMAZINGLY DELICIOUS!
Thanks Jill…I’m so thrilled you love the soup!
This is the first recipe comment I’ve ever left in my life. I’m doing it because I can’t say enough how delicious this soup is–extraordinary! I made a number of substitutions because I didn’t have a few ingredients so just used what I had on the shelf or in the fridge: leek instead of onion; yellow lentils and a few green ones instead of red; beef broth instead of veggie; kale instead of spinach; fresh tomatoes instead of canned. It all worked! The spice components are perfect and the coconut milk gives a great flavor and texture. Included the cayenne, and the lime is the perfect finish!
Hi Michelle, Thank you so much for leaving a comment & helpful review! So glad you enjoyed it so much.
I loved this soup! I am not vegan/veg, mostly because I haven’t found any I like, mostly kids like, I loved this!
Since I didn’t have all the ingredients, like veg broth, I used my canned carrot/green bean water and added carrots ommited spinach cause I didn’t have it. It still turned out delish! I can’t wait to try it all ingredients included!
I’m about to make my daughter your hubby’s get well soup
Thanks for helping me make vegan(ish) delicious!
Hey Heather, I’m so glad you loved the soup! Nice call using the liquid from your canned veggies, too. I hope your daughter enjoys the Healing Stew! That’s a total throwback recipe, and I’d love to hear what you and your family think.
Love this soup. Doubled and made with 1 full fat coconut milk and 1 light. So quick to throw together. Be prepared to share the recipe with everyone that try’s it. I’m 5 for 5 right now! It’s 95 degrees here today and 3 people are craving this for lunch! Thanks for a delicious recipe!!
haha so glad to hear that so many people want the recipe!! whohoo. Thank you so much for your feedback.
I made this two weeks ago and then again last week and it was amazing! I added chicken breast and it was devoured :D I’ve heard great things about your cookbook and I’ll definitely be picking it up!
Hey Laura, So glad you loved it so much…and thanks for thinking about picking up my cookbook. I’m always so touched when I hear that!
Can you make this in crockpot??
Hey Logan, I can’t see why not. I would sauté the onion/garlic first on the stovetop, and then add everything to the crock pot and cover and cook over low heat. I’d love to hear how it goes if you try it.
Can you make this using something other than coconut milk? Would hemp milk work? Thank you and I love your recipes!
Hey Megan, You know what I haven’t tried anything besides coconut milk I don’t think. The coconut milk lends such a nice richness and I love it in this soup. I wonder if a thinned our cashew cream would be nice too. I think a traditional non-dairy plant milk might be a bit on the thin side for this rich soup, but if you try anything out I’d love to hear what you think!
I accidentally used tablespoons instead of teaspoons for the spice measurements, and I used light coconut milk because that’s what I had and because I watch my fat intake. So good! My husband even ate it, and he rarely eats things he’s never had. Thank you!
Hey Nancy, I’m so happy to hear the lentil soup was a hit with your family! (Even with some accidental spice tweaking ;)) It’s such a perfect comfort food for those colder months ahead.
Hi I had a question, just wanted to check with you. The soup was delicious, thanks for the recipe. I used the unsweetened full fat coconut milk. Was that right? Thank you!
Yes that’s it! :) So glad you loved it.
Oh my god, this is a keeper, used low fat coconut lilk because that’ all I had. Tks so much for the recepie.
Hey Sylvie, I’m so glad you love the lentil soup! And that’s great to know that the coconut milk swap works in a pinch too. Thanks for sharing!
This recipe has become my go-to for the colder months. Now that it’s September, I’m so excited to make it again and again! Angela, THANK YOU! With my vegetarian/dairy free diet, it’s so hard to come across recipes that are both comfort-food AND healthy.
Hey Billie, I’m so happy you love the lentil soup! It’s a big hit around here too…so warm and filling on chilly days. Thank you for your support!
Oh my! This is a fabulous soup! I am so glad I discovered it. Thank You so much, Angela! It is perfect on these chilly Fall days. :)
Aww thanks Kaley! I’m so glad you love it! Thanks for your review :)
Scrumptious! Used rainbow chard in lieu of spinach because that’s what we are presently harvesting from our garden. Will print out and add to my recipe binder that I keep placed next to your fabulous “Oh She Glows” cookbook:)
Aww thank you Jewel! I love that you swapped chard…I do that too sometimes. Enjoy that garden harvest!
I absolutely loved this recipe. I made it twice in one week for my husband and I.
This soup is delicious! I love the flavors and the addition of lime really brings it out. However, I was hoping this soup would be thicker in consistency. I ended up blending half of the soup with a Vitamix and combining it with the other half that wasn’t blended, and it was perfect! Creamy and thick, while still maintaining the chunkiness of the whole lentils, onions, and tomatoes. Thanks again for another wonderful recipe!
Oh I love that blender trick for thickening soups and curries…such a great way to change the consistency rather easily! I’m so happy you enjoy this one Emily. Thanks for your review!
I made this for dinner last night and my husband and I both loved it! I’ve saved it to my “favorites” board on Pinterest!
Thanks Amanda! So glad you both love it so much :)
This soup is so good!! Thank you for the recipe 😀
Absolutely delicious recipe! I want to make it again, and I’m wondering if you know if it freezes well? Thanks!
Hi Maya, it’s been a while, but I do think it should freeze well! :)
What a lovely recipe! I have an odd question, I am allergic to tomatoes, garlic, and onions. Do you think I can make this recipe omitting those flavors/ingredients? Any substitutes you would recommend? Thank you so much!
Hey Becky, Oh that’s a tricky one…it would lose quite a bit of flavour for sure. The tomatoes add some tanginess which balances the other flavours nicely. But you might be able to try adding more lime juice (to taste) until everything pops at the end? Also I assume you can’t have anything like leeks? That would be a swap suggestion for onion, but I assume that’s also out for you? I’d love to hear how it goes if you try anything!
Just made it! Delicious! Thank you!
If I was to freeze this would I wait til reheating to add the spinach and lime juice?
Hi Anne-Marie, You could if you wanted to, but I don’t think it’s absolutely necessary :)
Hi!
Needing this for a staff lunch this week. Wondering if instead of making it the night before and keeping warm all morning at work I just get there and put all prepped ingredients in the slow cooker for the morning!?! Worried that that lentils will get too mushy if it’s done before? Thoughts? 3 hours on low? Thanks!
Hey Lisa, Oh interesting thought! :) I’ve found when making soups in the slow cooking I typically need 8 hours (or more) on low or 5 hours on high, though it can depend on the recipe of course. So I worry your soup wouldn’t have enough time is slow-cooking for just a few hours in the morning. If it was me I would probably cook it as usual, store the pot in the fridge, and then reheat at work (assuming your work has a stovetop, otherwise I’d pop the soup into glass containers). But if you try anything I would love to hear how it goes! :)
I made this soup for lunch today and it was easy and delicious! This was the first recipe I tried from your website and I look forward to trying more! Thanks so much.
Hey Lisalen, I’m so glad the first recipe was a hit! It’s one of my faves :) Hope you enjoy many more to come
YUM!! Just made this and it is so delicious!
Thanks Alex! So glad to hear it :)
Hi I tried this with low fat coconut and this was delicious. Would anyone know how many calories this works out to be please?
Hi there, thank you! The nutritional info can be found near the bottom of the recipe (hit the plus sign)
I’ve never left a comment …anywhere. This soup made me do it. So. Good. Thank you for all you do!
Wow, I’m honoured!! heh. Thanks so much Sarah…so thrilled you love the soup.
Hi Angela,
Any tips for turning this into an Instant Pot recipe?
Many thanks,
Amy
Hey Amy! I find most soups/stews convert to the IP well – the toughest thing is getting the timing right! :) That can take some experimentation. I can’t recall if another reader said they made this in the IP successfully – you may want to scan over these comments if you haven’t already. I always recommend sautéing the garlic and onion in the oil first (5-6 mins, stirring frequently and adding a splash of water if it starts to stick), then after the saute adding the rest of the ingredients. I find 5-7 minutes at high pressure is generally good for soups. I’d love to hear how it goes!
I know this is a little late to the game but I did this one in the IP and cooked for 10 minutes at high pressure because I don’t mind my lentils veeerryyyy soft — I would stick to 8 or fewer minutes if you want to the lentils in their original form! My soup was still great though :)
Thank you for the recipe, my family love it!
This soup was good. I added a bit of fresh ginger and a couple of shakes of cayenne pepper. I reduced the cardamom to 1/8 tsp and only used half a lime. I also finely chopped the onions. Other than that, I followed the recipe. But the red lentils took at least 40 minutes, not 20 like the recipe states. I gave some to a couple of friends today and they both liked it.
Great Recipe! Delicious.
I’ve just made this and I had a bit of ginger that was about to go bad so decided to bung that in as well, and I’m using kale instead of spinach. Yummo!
Can this be jarred? I’m not sure because of the coconut milk
Hey Caroline, Do you mean canned? If so, I’m sorry but I’m not sure! It will keep in the fridge in an airtight container for about a week, you can freeze it too (sometimes there is slight separation from the coconut milk, but nothing that has stopped me before)
I love this soup and so does everyone I’ve made it for, it’s my go to. I’ve also made it in endless combos with whatever I have on hand using collard greens, Swiss chard, or kale in place of spinach and different lentils or even once split peas. I once was jonesing for it bad enough that I used a jar of pasta sauce when I didn’t have diced tomatoes and it STILL came out. It’s so good, so simple, and only dirties one pot. Cannot praise it enough.
I make this recipe week in, week out. It reheats amazingly (just don’t add the spinach in until you’ve reheated it). I dish spinach into bowls, pour hot soup over and that way I can add fresh spinach to the leftovers next time. Serves us 4.
What are the thick lumps in the picture? It looks like corn. The recipe only says red lentils and chopped tomatoes but it looks like other things are in the mix.
I made this and it was a big hit. I did use brown lentils, and because of the comments about the red lentils adding thickness to the soup, I opted to add a potato, and 10 min to the cook time. It turned out great! So anyone asking about brown lentils, yes you can swap them.
I just made this! My husband has a cold and wanted something spicy. This was fantastic. I added some ginger and hot peppers and it was so delicious!
This soup is amazing and my go to feel on track, comfy, and warm!
This soup is so good. It tastes like it takes a long time to make but it’s done in a jif. Double recipe so you have leftovers.
This is my go to soup recipe when i need to clean my fridge out… i often add
– broccoli
-cauliflower
-yams
-zucchini
-mushrooms
– green beans
– chick peas
you name it!! I have a stock pile of it in my freezer for last minute meals
My husband and I have always loved this recipe, but we learned tonight that our eight month old is also bananas about this. She lost her mind while eating this (without the salt and chilli peppers for her portion). Who knew!
I just ate this for lunch AND dinner . So simple, and the flavor is awesome. I used both peppers, and added a bit of fresh cilantro for an extra pop. Yummm!
I love this soup and have made it multiple times!
A bonus is that unlike many soups, this one requires minimal chopping – just the onion, garlic, and spinach (the “baby” spinach sold here seems quite…teenagerish so I give it a rough chop before tossing it in).
Our favourite winter soup, I make it weekly for work lunches. So quick to make but super flavourful! A keeper for sure, as well as On the Mend spicy lentil. thank you.
Thank you so much for bringing this delectable lentil soup into my life, it felt so soothing and nourishing in such a turbulent time. Ive made this soup a few times now (doubled for my family of six), and my entire family loves it, from my husband all the way down to my two year old (my seven year old even said it was the best soup ever!)! This time I used a few carrots and a half head of cauliflower on its last leg, and it was just as lovely as when I followed it to a T. What a wonderful, versatile meal!
WOW! This is so yummy!
I used green lentils and skipped the lime and spinach.
This will be one of my new go-to soups!!
Thank you.
Amazing recipe! Full of flavor and super easy! HIGHLY recommend
I’ve made similar soups before but the lime juice puts it over the top. Thank you for a great recipe!
I love, love, love this soup. The flavor combination is a delight.
I ran out of tumeric, and didn’t have quite enough for this recipie. is there another spice that might pair well with the cumin, cinamon and cardamon?
Absolutely love this recipe. It is one of my go-to’s! I add ginger and a little garam masala just to bring a little extra spice, but completely incredible without it too!
This is excellent and easy to do. Instead of stovetop, I made it in my instant pot and it came out beautifully! I plan to freeze this batch for later delicious eating. I’ll be making this soup again. Five stars!
Wonderful.
Made this today, just like recipe, but use frozen spinach nuggets which I add to the soup when I eat it. The rest is stored in mason jars in the fridge.
Didn’t need the cayenne as it was fine the way it was. Pepper is a must for this and the lime juice is a perfect addition at the end as it enhances the flavours.
Ingredients cost is very reasonable and I use Better than Bouillon for the vegetable stock.
Thanks for this. It will become a staple.
Excellent!
Made just like recipe, but I add frozen spinach nuggets to the heated soup when I am ready to eat it. Fresh spinach doesn’t reheat well.
It is very affordable to make and uses ingredients from the cupboard. I use Better than Bouillon for the vegetable stock as it is cheaper, better than many boxed stocks, and cheaper to use.
Will definitely make again and recommend to friends.
This soup is so delicious! I have a Greek lentil soup recipe that I have been using for almost 25 years that I love. So, I was hesitant to mess with success. However, I have a new lentil soup recipe. This is amazing. I think I’ll add carrots next time to get some more veggies in.
this recipe is absolutely divine! made it twice in a week! the first time blended all of out, second time just half. delicious, comforting and warming every time. thank you! <3
we make this often – it is perfectly flavored (we eat a lot of spices/flavors and often find we have to adjust recipes we make to add more, this never happens with Angela’s recipes!) it makes a ton so can last a few days .. great for dinner with fresh bread. I love how easy it is too, the hardest part is cutting the onions. It comes together quickly so definitely a good one to make if you’re short on time.
My husband makes this soup all the time. We usually have a delicious bowl of it with a slice of sourdough toast as our Sunday night meal. We absolutely love it!