![Glowing Spiced Lentil Soup Glowing Spiced Lentil Soup](/wp-content/uploads/2016/04/065A3820.jpg)
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!
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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.
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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!
![glowingspicedlentilsoup glowingspicedlentilsoup](/wp-content/uploads/2016/04/glowingspicedlentilsoup.jpg)
![Glowing Spiced Lentil Soup](https://ohsheglows.com/gs_images/2016/04/20160124-App-Soups-02398-768x768.jpg)
Glowing Spiced Lentil Soup
![](https://ohsheglows.com/wp-content/plugins/osg-recipes/images/ornament_long_artichoke.png)
Yield
7 cups (1.65 litres)
Prep time
Cook time
Total time
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.
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.
Tip:
- * 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.
Nutrition Information
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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