Lentil Soup Recipe

Lentil Soup Recipe
Crystal Cascio

Nothing welcomes fall more than a warm and delicious soup. Lentils are nutritious and are great for fiber and protein intake–and also make for a hearty meal. With just a few basic ingredients, this Lentil Soup recipe can be made both quickly and easily.


  • 2 Tbsp olive oil
  • 1/2 yellow onion (or red onion for more color!)
  • 1 carrot, diced
  • 1 tsp ginger powder
  • 2 garlic cloves, minced
  • 2 sweet potatoes, cubed
  • 1 Tbsp fresh rosemary
  • 1 tsp turmeric
  • 4 cups vegetable or chicken stock
  • 1 cups dried red lentils
  • 2 cups baby spinach


1. Heat oil in a large pot over medium heat. Add the onions and carrots and cook for 5 minutes, until soft. Add the ginger, turmeric, rosemary, garlic, lentils and sweet potatoes and cook until fragrant, about 2 minutes.

2. Add the broth. Season with salt. Bring to a boil and the reduce heat to low. Cover and simmer 15-20 minutes, until lentils are soft and sweet potatoes are tender.

3. Stir in the spinach and cook 5-10 minutes.

4. Serve warm.

Recipe Notes: 

• Top with a dollop of plain organic Greek yogurt with herb drizzle (if dairy-free omit the yogurt and just simply top with herb drizzle!)

• Can be served with a whole grain such as quinoa or brown rice.

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