Spiced Lentil Soup


So let me just start off by saying. I LOVE SOUP. I always have and always will, doesn’t matter what season we’re in — I’ll have the soup. Growing up in Canada, our harsh Winters found me always warming up to a a nice bowl of soup, my Moms go-to was Chicken Noodle (duh) but I was also a HUGE fan of Split Green Pea. Now that I’m older and I cook for myself, I still find making a soup at the beginning of the week my go-to. My friends will even vouch for me— it is totally a weekly occurrence. 

Naturally, this week I decided to rummage through the ever growing cookbook stash and dig up a recipe that was similar to what I usually make but had a fuller body of flavor. I came across the Oh She Glows “Glowing Spiced Lentil Soup” recipe which differed only a little from the "Express Red Lentil Soup” that I make quite often. So another thing you must know.. I don’t REALLY follow recipes. I always look at the cooking instructions quickly, and then decide on everything I’m actually going to add. 

I will say at first I wasn’t totally sold on the way it turned out, BUT I liked it much more the next day.. I feel like that happens a lot with any soup. 




  • 2 tsp Turmeric
  • 1 1/2 tsp Ground Cumin
  • 1/2 tsp Cinnamon
  • 1 tsp Red Chili Flakes
  • Himalayan Pink Salt, to taste
  • Freshly ground Black Pepper, to taste
  • 3/4 cup uncooked Red Lentils, rinsed and drained (I TOTALLY PUT MORE)


  • Extra Virgin Olive Oil  (won’t tell you the exact amount, I just cover the top of the pot)
  • 1 medium diced Red Onion (use whatever onion you want who cares!)
  • 3 large Garlic Cloves, minced
  • 1 can Diced Tomatoes w/ juices
  • 1 can Coconut Milk
  • 1 carton low sodium Vegetable Broth
  • 1/2 package Baby Spinach
  • 1 Lime (for the juice)
  • 4 medium/small sized Yellow Potatoes (cut in cubes)


  1. In a large pot add oil, onion, and garlic — I add salt here too.
  2. Stir all the goods over medium heat for like 5-6 minutes until the onion is soft and translucent.
  3. Add the turmeric, cumin, and cinnamon, mix until it all combines and continue cooking for another 1-2 minutes until it looks right.
  4. You can now add in the potatoes; mix them in real good with the spices for about 3-5 minutes (still on medium heat).
  5. Now is a good time to add more salt and pepper. Then, add in the diced tomatoes, coconut milk, red lentils, broth, salt, black pepper and chill flakes, stir to combine and increase the heat to high and bring to a low boil.
  6. Once it boils, reduce the heat to medium-high and simmer, uncovered for around 30 minutes.
  7. Add the spinach and lime juice at the end and stir until the spinach is wilted.

It’s ready.. I think.


I'm listing the ingredients and the amount as I made it. I typically don’t always measure when it comes to Olive Oil, Salt and Pepper. Also, you don't need the pink salt — any salt will obviously do the job (except for Maldon— don't use that).

This turned out more like a stew when I made it but I liked it, so did my roommate soooo.. you better. 

Michelle SimanComment