Lentil Veggie Soup

Yield: 4 servings
Calories: 209
Theme: Lunch
Lentil Veggie Soup


  • 1 tbsp unrefined coconut oil
  • 1/2 cup chopped celery
  • 1 tbsp chopped garlic
  • 8 cup veggie broth or water
  • 3/4 lb rinsed red lentils
  • 1 tbsp grated ginger
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 5 cup chopped kale
  • 5 cup chopped baby spinach
  • to taste freshly ground pepper


Heat the coconut oil in a large pot over medium-high heat. Add the celery and garlic and cook, stirring until the celery is softened. Add the veggie broth, lentils, ginger, cumin and salt and bring to a boil. Reduce the heat to low and add the kale and baby spinach. Cook until the lentils are soft and tender, stirring occasionally. Season with pepper, if desired.