Lentil Soup (vegan)

This warm lentil soup is filled with fall spices and will become your new favorite fall soup! The perfect balance of a filling, healthy soup that will leave you feeling light. 


  • 2 tablespoons coconut oil
  • 1 small onion (diced)
  • 1 large carrot (diced)
  • 2 stalks of celery (diced)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ginger powder
  • 1 teaspoon salt
  • 6 cups water
  • 1 (15 oz.) can crushed tomatoes
  • 1 1/ 2 cups lentils (rinse before using)
  • 3 cups spinach



  1. In a soup pot, heat the coconut oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
  2. Add the garlic powder, ginger, cumin, turmeric, ginger powder, and salt. Stir to combine and coat all the veggies in the spices. 
  3. Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes. Until the lentils are soft. Taste, and add more salt to your tastes if desired. 
  4. You can puree half of the soup to help make it creamier. You can also leave it if you prefer a more broth-y soup!