Lentil Soup with Cumin & Coriander
Prep time
Cook time
Total time
Recipe type: Entree, Lunch
Serves: 4
  • 4 cloves garlic, chopped
  • 1 small yellow onion, minced
  • 4 medium carrots, chopped
  • 4 celery stalks, chopped
  • 3 tbsp olive oil
  • 2 cups green or brown lentils, uncooked (I used brown)
  • 1 tsp cumin
  • ½ tsp coriander
  • 8 cups vegetable broth
  • 1 large bay leaf
  • 2 whole sprigs fresh thyme
  • 1 cup chopped spinach
  • ½ cup chopped tomatoes
  • Salt & pepper, to taste
  1. Heat olive oil in a large pot over medium heat.
  2. Add in the onion, carrots, celery and garlic, and cook until tender and browned.
  3. Add the lentils, cumin, coriander, broth, bay leaf and fresh thyme. Give it all a good mix, then add lid and simmer over low heat until the lentils are tender, 30-40 minutes.
  4. Remove the bay leaf and thyme, and add in the chopped spinach and tomatoes. Cook for 3-4 minutes, or until spinach has wilted.
  5. season with salt and pepper, and serve, with some fresh parsley on top for colour (if desired).
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/lentil-soup/