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Cumin Spiked Lentil Soup

Cumin Spiked Lentil Soup


It's time to confess I have a major problem. I am totally and utterly addicted to lentil soup. I'd never had it until this summer and it was love at first bite. Ever since then, I've been a lentil soup monster. Scouring farmers markets, Whole Foods, and even CVS to get my hands on some. I finally decided I should stop spending so much money on it and just make my own and oh my goodness it was so good!! 

The key to this spicy soup is the cumin which gives it a warming tone and its flavor depth. This recipe does take a bit longer than most of my recipes but it's really just simmering for an hour so you can always do other things while you wait. The smell of the soup simmering alone is worth making it as it fills your home with the most fragrant spicy air. It's a completely comforting smell (and taste) that goes great paired with a good book and a fireplace. 

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Lentils are amazingly good for you too. They're a great source of protein, which is essential especially if you're vegetarian or vegan. They also provide folate (Vitamin B-9) which helps maintain a healthy heart and can ward off depression. It contains Selenium which is a mineral difficult to find in other foods that helps tame inflammation and detoxify the liver and is insanely cost efficient too. I'm not going to get into the benefits of Apple Cider Vinegar and Coconut Oil since I've done that in plenty of other posts! But, Cumin, the star spice in this dish is worth getting into. Cumin promotes digestion, encourages the body to better handle stress, helps memory, and is a rich source of iron which many of us are lacking. Finally, garlic is antibacterial and thyme is excellent for respiratory health. I'm telling you though, this dish is so decadent you won't even notice you're also eating something super healthy for you. 

You can, of course, add in whatever other spices you want. This also would probably be delicious with some added onions, I didn't have any! I'd recommend doubling the recipe during the winter and freezing half the batch so you have a warm and nutritious meal after a busy day whenever you need. Let me know how you like it and if you try any variations on the recipe! 


Cumin Spiked Lentil Soup

Total Recipe: 1 hour, 40 minutes

Prep Time: 20 Minutes

Cook Time: 1 hour, 20 minutes


  • 1lb lentils (I get the ready to eat ones from Trader Joes) 
  • 8 stalks organic celery 
  • 3 cups baby carrots 
  • 4-5 cloves of garlic
  • 1/3 cup olive oil
  • 5-6 cups broth (you can choose whatever kind you want, I did bone broth) 
  • 1 1/2 tablespoons apple cider vinegar 
  • 1 tablespoon coconut oil (if allergic to coconut sub with ghee or butter) 
  • 1/2 tablespoon Pink Himalayan Salt 
  • 1 teaspoon thyme 
  • 1 teaspoon cumin 
  • 1 teaspoon black pepper 


  • Begin by chopping the celery, carrots, and garlic finely. The garlic should be minced and the celery and carrots should be cut length wise, then horizontally. 
  • Heat olive oil on pan on low heat and add in all spices and garlic. Cook until translucent. 
  • Add in celery and carrots and cook on low heat for 10-20 minutes until slightly soft. 
  • Add in lentils, broth, apple cider vinegar, and coconut oil and bring to a boil. You can add in additional cups of broth if you prefer more liquid. I like mine almost like a roux. 
  • Once boiling, reduce heat to low and simmer for one hour. 
  • Mash everything together until it is at a consistency you like. Note, it will seem like there's more liquid then will actually be in there when your refrigerate it. You can put it in a blender or nutribullet for a smoother texture if you wish. 
  • Serve warm with crackers or bread. Will keep in the fridge for about a week and the freezer for 3-4 months. 
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