First off, thank you all so much for your excitement and congrats about our news! I really enjoyed reading your comments and stories. I’m also happy to hear my impending loss of sanity should only be temporary. Truthfully, I’m not sure that I ever got it back after our first!
Second of all, I’ve missed you dearly. I’ve missed blogging. I’ve missed posting recipes. I love sharing my favourite recipes and stories with you guys. Nothing makes me happier than creating something I adore and thinking about you trying it in your own kitchens! It feels so good to have more energy these days and also to wrap up some other massive projects.
Today’s recipe is most likely the last soup recipe I’ll post until next fall (*sad face*), but boy is it a great one to end on. As my dad likes to say, “It’s a humdinger!” Do you remember my Spiced Red Lentil, Tomato, and Kale Soup? Well, this soup reminds me a bit of that one, only it’s even better! Turmeric, coconut, cumin, cinnamon, and cardamom create an incredibly healing and flavourful broth. I always say the test of a “vault-worthy” soup is whether you want to drink the broth on its own, and this one certainly fits the bill. A generous amount of turmeric makes it feel so healthy and powerful. Knowing that turmeric has so many anti-inflammatory benefits is always an added bonus, too!
My inspiration comes from a Whole Foods mason jar soup called “Spiced Lentil” that Eric picked up for me on a whim. Well, this soup blew me away. After glancing at the short ingredient list, I knew I could easily recreate it in my own kitchen. Or so I hoped! I scribbled down a recipe attempt and started cooking. The beauty of this soup is that it’s a “pantry” soup. I had every single ingredient on hand (and still do, which explains why I’ve been making it so much). The first batch turned out darn near perfect (actually, we liked my version more), and the second attempt was even better than the first. Poor Eric only got one bowl from the first batch. You gotta be quick around the pregnant lady! I’ll fight you.
If your weather is still cool, snowy, rainy, and dreary in early spring like it is here in Southern Ontario (we’re getting a snowstorm later today…*cries*), I hope you’ll enjoy this comforting soup. Even if it’s not cold where you are, I’d argue that breaking out into a light sweat while eating this is totally worth it!
Glowing Spiced Lentil Soup
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
(click to expand)
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!