Immune-Boosting Lentil Soup


1 1/2 tbsp olive oil (extra-virgin or organic butter, or ghee)

1 medium yellow onion (diced)

2 clove(s) garlic (minced)

2 tsp turmeric, powder (ground)

1 1/2 tsp cumin (ground)

1/2 tsp cinnamon

1/4 tsp cardamom, ground (ground)

1 can(s) (14oz) diced tomatoes, canned (or substitute with 2 cups of fresh chopped roma tomatoes)

1 can(s) (15oz) coconut milk (full-fat)

3/4 cup red lentils, split (uncooked, rinsed and drained)

3 1/2 cup vegetable stock/broth, low sodium

1/2 tsp salt (fine sea; or to taste)

1/4 tsp freshly ground pepper (fine)

1 dash black pepper (Freshly ground; to taste)

1 bunch cilantro (coriander) (fresh, wash, dry and chop to sprinkle on soup after serving)

1/2 tsp lime juice (fresh) (fresh; or more to taste ( I usually leave a lime wedge for people to squeeze enough lime juice to their liking)


  1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
  2. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
  3. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
  4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  5. Turn off the heat and stir in the cilantro until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.