Make this lentil soup recipe if you need a fast, satisfying Fall dinner. It’s filling, delicious, and super healthy – a crowd pleaser for sure!
In my opinion, there are lots of things to love about fall. Slightly cooler temperatures, beautiful leaves changing colors, pumpkins and birthdays and halloween…it’s a fabulous time.
One of my favorite parts of fall? The food. Everything gets a little cozier and warmer, which suits my vata dosha quite well.
This past week, I made my favorite lentil soup recipe. It combines Indian spices like cumin, turmeric, and coriander with a healthy dose of greens from kale and parsley, and a splash of hearty tomato to round out all of the flavors. This soup has it all. It’s hearty, healthy, and satisfying.
Serve this soup on it’s own, over some rice, or with your favorite starch of choice. Most importantly, it’s a great leftover soup, so don’t be afraid to double the recipe!
Happy Fall, my darlings!
- 3 Tbsp olive oil
- 1 white or yellow onion, finely diced
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- ¾ tsp sea salt
- 4 stalks celery, chopped
- 4 carrots, chopped
- 3 cups dried lentils, rinsed
- 32 oz diced tomatoes
- 1 bunch kale, chopped
- 1 tsp pepper
- 1 tsp turmeric
- ½ tsp cayenne pepper
- 1 lemon
- 1 bunch parsley
- 2 tsp nutritional yeast
- 1 cup almond yogurt
- Heat oil, onion, cumin, coriander, and ¼ tsp salt in a large stock pot over medium heat.
- Once soft, add chopped celery and carrots. Heat through for 5 minutes.
- Add rinsed lentils and enough water to cover the lentils. Cook until soft (~20 minutes).
- Add diced tomatoes, turmeric, pepper, and salt to taste.
- When fully heated, add kale and lemon juice.
- Serve sprinkled with parsley, nutritional yeast, and almond yogurt!
Thanks for reading, and have a wonderful day,
Samantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.