Spiced Lentil Soup
Prep time
Cook time
Total time
Variations and recipe tips Make this a non-vegan/vegetarian dish by substituting vegetable broth with low-sodium chicken broth. Easy substitutions include sweet potato for winter squash, pear for apple and a portion of broth with dairy/non-dairy milk or coconut milk. Easily prepare the recipe using a slow cooker. Follow steps numbers 1 and 2. When you are ready to turn your slow cooker on, combine all the ingredients and follow the slow cooker instructions as a cooking guide.
: vegan, vegetarian, soup, main dish
Serves: 8
  • 2 teaspoons extra-virgin olive oil
  • 1 large onion (about 8 ounces) onion, chopped
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon chopped garlic
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric powder
  • ¼ teaspoon coriander powder
  • 6 cups low-sodium vegetable broth
  • 1 pound sweet potato, peeled and cubed
  • 1 medium (about 8 ounces) apple, peeled and chopped
  • 1½ cups (12 ounces) red lentils (or use yellow split peas)
  • Sea salt
  • Smoked paprika
  • Lime wedges
  • Chopped fresh cilantro
  • Coconut cream or yogurt (non-vegan option)
  1. In a large skillet, sauté the onions in the olive oil over low-medium heat for 6-8 minutes, until tender.
  2. Add the ginger, garlic, curry, turmeric and coriander; for one minute, stir into the onions.
  3. Add the broth, sweet potato, lentils and apple. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
  4. After the lentils and sweet potato have softened, serve as is or puree with a stick blender.
  5. Season with salt. Garnish with smoked paprika, fresh lime juice, fresh cilantro or cream.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/spiced-lentil-soup/