soup 1


  • 2 cups of dry red lentils, picked over and rinsed well
  • 1 heaping tablespoon of ground turmeric
  • 4 tablespoons of virgin coconut oil
  • sea salt
  • 1 large onion
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons whole yellow mustard seeds
  • 1 cup chopped fresh cilantro
  • Juice of two lemons or three Meyer lemons
  • 1 large bunch of chopped organic spinach
  • cooked quinoa or brown rice, to serve
  • whole Greek yogurt, to serve (skip if you want to keep the soup 100 % vegan)


Put the lentils in a pot with 6 cups of water, turmeric, 1 tablespoon of coconut oil, and 2 teaspoons of sea salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart. Takes about twenty minutes or so. Puree with a hand blender or in a blender or cuisinart. Taste and add more salt as needed Keep the soup warm/hot.

While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining coconut oil along with the cumin and mustard seeds. When the onions have softened, roughly 8-10 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the onion mixture to the soup along with the lemon juice.

Just before serving, add the last of the coconut oil to the skillet, and saute the spinach until wilted. Stir into the soup and cook for another 2-5 minutes on low heat.

Serve by placing a scoop of rice or quinoa in each bowl, then ladle the soup, spinach, and a dollop of yogurt on top. 


Adapted from Vegetarian Cooking for Everyone by Deborah Madison.