Lentil Soup with Greens and Turmeric

I’m not a recipe blogger who gives their life story before every dish. I won’t bore you with how much all of my kids loved this soup (1 out of 3 is a win for me) and I won’t pretend to be a great, creative home cook (I’m not)!

I’m here to give you the best most delicious, nutritious recipes I can offer you, that can fit into the busy-ness of life. And this soup is just that. Plus it feels like a hug, in a bowl, on a cold wintery day.


  • 1 medium onion, chopped
  • 1.5 cups carrot, chopped (larger pieces if you prefer)
  • 3 garlic cloves, diced
  • 2Tbs olive oil
  • 2 cups cooked lentils
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tps coriander
  • sea salt and pepper
  • equal parts vegetable broth and water (start with 3 cups of each, add if you prefer a more brothy soup)
  • 2 huge handfuls shredded kale or spinach
  • lemon, optional garnish

Begin heating oil in the dutch oven and sauté onions and carrots with a pinch of salt. Cook until soft.

Add garlic, cumin, coriander, pepper and turmeric. Stir until coated

Add lentils, broth and water. Bring to a boil.

Taste and season with salt, pepper or extra cumin.

Simmer for 10-15 minutes to give flavors a chance to marry.

Stir in spinach or kale and simmer, uncovered until wilted, about 5 minutes.

Remove from heat. If you prefer a thicker, smooth soup, use an immersion blender until you achieve your desired consistency.

Add lemon juice (optional)

Feel free to add additional sources of protein such as firm tofu or chicken sausage, herbs like parsley or dill or serve over rice for a heartier meal.