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Spiced Lentil Soup

May 11, 2016

By Kath Dedon


This Spiced Lentil Soup may be the best lentil soup I’ve ever had! The recipe is from Angela Liddon’s Oh She Glows blog. Her blog and book, The Oh She Glows Cookbook, both focus on healthy vegan recipes, many of which are gluten-free. Now I am pretty sure I will never become a vegan, but I do enjoy a good vegetarian meal. I find that I’m eager to try more of Angela’s recipes. I recommend that you hop on over to Oh She Glows to see Angela’s gorgeous photos.

The soup is quick and easy to put together and the spices are perfect. It’s very flavorful without being overly spicy. The coconut milk makes it rich and creamy. Angela said she has tried it with light coconut milk but she really prefers it made with the full-fat coconut milk.

I’m sorry that I didn’t take photos of the process, but I still wanted to share this Spiced Lentil Soup with you. At the first taste Bob and I both declared this a blog-worthy recipe. I know I’ll be making it again.


Spiced Lentil Soup 2


Spiced Lentil Soup

(Adapted, barely, from Angela Liddon’s recipe on


(print the recipe)


Serves 4


1½ tablespoons olive oil

2 cups diced onion (1 medium/large)

2 large garlic cloves, minced

2 teaspoons ground turmeric

1½ teaspoons ground cumin

½ teaspoon cinnamon

¼ teaspoon ground cardamom

1 (15-ounce) can unsalted diced tomatoes, with juices

1 (15-ounce) can full-fat coconut milk

¾ cup uncooked red lentils, rinsed and drained

2 cans (3 ½ – 4 cups total) vegetable broth

½ teaspoon fine sea salt, or to taste

Freshly ground black pepper, to taste

5 ounces baby spinach

2 teaspoons fresh lime juice




  1. In a large pot, heat the olive oil. Add the onion and cook over medium heat for 4 – 5 minutes, until it softens.
  2. Add the garlic to the onions and cook, stirring, for about a minute.
  3. Add the turmeric, cumin, cinnamon, and cardamom. Stir for about a minute.
  4. Stir in the tomatoes, coconut milk, lentils, vegetable broth, salt, and pepper. Bring to a boil and then reduce heat to medium and simmer, uncovered, for 18 – 22 minutes, or until the lentils are done.
  5. Remove the pot from the burner and stir in the spinach until it has wilted. Add the lime juice and taste for seasoning. (If your broth is salty, you probably won’t need any more salt.) Enjoy!


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Spiced Lentil Soup 2 - Copy.JPG




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