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Turmeric-Tomato Lentil Soup

Lentil soup is one of my favorite things to have in the fridge or freezer. It is easy 

I love soup. I could soup all winter long , and lentils are the one of the easiest and healthiest proteins to have on hand:  rich in fibre, beta carotene, potassium and antioxidants, as well as Vitamin A, lentils help nurture our gut with good prebiotics. Great tinned tomatoes should be a staple in your pantry, and adding  This soup will take five minutes to throw together for a nourishing lunch or snack. 


  • 1 tablespoon olive oil
  • 2 onions 
  • 2 large knobs of ginger, finely minced
  • 4 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cups brown lentils
  • 1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 8 cups vegetable broth or water
  • 1 small tin of organic diced tomatoes or 4 large tomatoes, diced. 
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • I head of fresh cilantro or parsley
  • Coconut cream swirled on top (optional but delish)


  1. Heat oil in a large soup pot over medium-low.
  2. Add onion, stir. Cook for 5-7 minutes, until the onions begin to brown.
  3. Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
  4. Add turmeric, garlic and ginger; stir until the vegetables are coated.
  5. Cook for 1 minute, until fragrant.
  6. Add broth or water, tomatoes and juice salt, and pepper; stir. Bring to a boil.
  7. Cover and reduce heat.
  8. Simmer for 10-15 minutes.. When the carrots are super soft, pull from heat and allow to cool. 
  9. Take half of the soup and puree in high speed blender and puree until smooth. 
  10. Place it back on the stove with the chunky half of the soup. 
  11. When ready to serve, mix in tons of fresh cilantro or parsley. 

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