Glowing Spiced Lentil Soup

Glowing Spiced Lentil Soup

Post by Candice Newton, BHSc (Myotherapy)

How are you coping with these cold days?! If you’re anything like me, you’re hating life and are constantly trying to find ways to keep warm. Unfortunately, slippers and dressing gowns aren’t acceptable items to wear all the time so the next best thing is soup. Not wearing it, but ingesting it and warming up from the inside. I love soup and I think this one is by far my favourite. It’s so comforting it’s like a a hug from your Mum. It’s also filling so it’s the perfect lunch. I sometimes add cubed pumpkin or sweet potato for extra chunkiness.

Credit goes to Oh She Glows for this recipe and photo. I would make it myself to get my own pic but the turmeric in it stains the bands on my braces so it would be a waste of soup if I were to make it for a photo. It would also torture me that I couldn’t eat it. Because as I said, it is my favourite.

Glowing Spiced Lentil Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

about 7 cups (1.65 litres)
Prep time
15 Minutes
Cook time
20 Minutes


  • 1 1/2 tablespoons 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 (15-ounce/398 mL) can diced tomatoes, with juices
  • 1 (15-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 fresh lime juice, or more to taste


  1. 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.
  2. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
  3. 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.
  4. 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.
  5. 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.
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