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Lemon-Ginger Creamy Lentil Soup

Brittany Carlson

I love lentil soup when the weather starts to get cooler. I particularly like this soup for it's anti-inflammatory spices-- ginger, turmeric and garlic-- and immune boosting lemon zest (vitamin C). I also like this soup because it is a complete meal-- with a whole head of leafy greens to boot! This recipe makes about 4 bowls. Enjoy!


2 tablespoons coconut oil 

1 medium yellow onion, diced

2 medium carrots, diced 

4 cloves garlic, minced 

1 teaspoon ground cumin 

1 teaspoon fresh grated ginger 

1/2 teaspoon ground turmeric 

1/2 teaspoon sea salt 

Can of full fat coconut milk (organic and unsweetened)

1 cup dried split red lentils 

zest from a whole lemon 

1/2 lemon

4 cups water 

1 bunch of chard, roughly chopped 


In a large soup pot, heat coconut oil. Once coconut oil is melted, saute the chopped onion over medium-high heat for about 5 minutes. 

Add chopped carrot, garlic, cumin, ginger, turmeric, lemon zest and salt. Cook for about 3 minutes. 

Add coconut milk and cook for 5 minutes. 

Add the lentils and water. Turn the burner up to high heat. Bring to a boil, and then reduce the heat and simmer for about 10 minutes. The lentils should be soft but not mushy. 

Last, fold in chopped chard and cook for about 5 minutes. 

Taste for seasoning. Give each bowl a nice squeeze of fresh lemon juice right before serving— don’t miss this step! It makes a big difference.