Recipes, Soups & Stews

Warming Lentil Soup

There have been a lot of warming spices in my kitchen lately, but it’s damned COLD outside, so I’m going with it!

Warming Lentil Soup

Serves 6-8


  • 2 tbsp grapeseed oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 large red pepper, diced
  • 1/2 medium zucchini, diced
  • 1/2 cup corn
  • 1 bunch spinach, stemmed and rinsed
  • 1 tbsp tumeric
  • 1 tbsp cumin
  • 1/2 tsp cardamom
  • 1 tsp cinnamon
  • 1 tbsp minced ginger
  • 1/4 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 1 tbsp miso paste
  • 1 1/2 cups uncooked green lentils
  • 1 398ml can diced tomatoes
  • 398 ml unsweetened coconut milk (use tomato can to measure)
  • 5 cups vegetable broth


  1. Add oil, onion, red pepper and garlic to large soup pot, over medium heat. Cook about 5 minutes, stirring constantly, until onion becomes translucent.
  2. Add all spices and cook another minute or two, until fragrant.
  3. Add in all remaining ingredients, except spinach.
  4. Bring to a boil, then turn down to a simmer, and let cook about 30 min, until lentils are soft.
  5. Remove from heat, add in spinach, and stir until wilted.
  6. Serve and enjoy!

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