Lentil Soup

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Here is another go-to weeknight recipe of mine. It’s vegan and with 15 minutes of prep and 45 minutes cook time, dinner is on the table in an hour. I feel the need to clarify that I am NOT a chef and I DON’T have a culinary degree but with my nutrition degree and personal experience in the kitchen I have developed some of these recipes. I hope you enjoy this soup as much as I do and I’d love to hear your feedback in the comment section below!


1 onion, chopped
6 cloves of garlic, chopped
2 tablespoons olive oil
1 28 oz can diced tomatoes
2 cups brown lentils
8 cups vegetable stock
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
2 Tbsp tomato paste


2 limes, quartered
1 avocado, halved and sliced


Place large soup pot on medium heat and add olive oil. Then, add the chopped onion, garlic, and red pepper flakes. Simmer until onions become translucent. Add the tomatoes, lentils, veggie stock, tomato paste, and spices. Bring to boil. Once the soup has reached a rolling boil, reduce heat to low, cover pot, and simmer for 45 minutes or until the lentils are soft but not mushy.

The garnish is super important. I forgot the limes once and the soup was not as good! Therefore, I recommend squeezing a lime wedge into each bowl and adding a quarter of an avocado too. Sometimes, I even sprinkle some parsley on top but that is definitely optional!