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+ servings
autumn lentil soup
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5 from 2 votes

Autumn Lentil Soup (Vegan)

A hearty, healthy, comforting soup filled with nutritious brown lentils, ginger root, garlic, carrots, bell pepper, spinach and a delicious blend of spices. This gluten-free and vegan soup makes for one cozy & warming meal in the cooler months!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizers, Entrées, Soup, Vegan
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 342kcal
Author: Kristen Wood


  • 4 tbs olive oil
  • 3 garlic cloves minced
  • 1 tbs ginger root minced
  • 1 bell pepper chopped
  • 1 carrot sliced into coins
  • 1 tbs coconut sugar
  • 1 bay leaf
  • 1 tsp cumin seed
  • 1/2 tsp ground turmeric
  • 1/2 tsp red chili flakes
  • 1/4 tsp ground oregano
  • 5 cups vegetable stock or water
  • 1 cup brown lentils
  • 1 handful fresh spinach
  • sea salt to taste


  • In a large pot over medium heat add oil, garlic and ginger root. Saute for 3-4 minutes. Stir in bell pepper and carrot and cook for 1 minute more.
  • Add sugar, bay leaf, cumin seed, turmeric, red chili and oregano. Stir to distribute for about 30 seconds.
  • Pour in vegetable stock or water, and lentils.
  • Turn heat to high, bring to a boil, cover, reduce heat to simmer. Simmer for 20 minutes.
  • Stir in spinach, salt to taste and simmer for 5 minutes longer.
  • Turn off heat.
  • Let sit for 10 minutes before serving.
  • Enjoy!


Serving: 1bowl | Calories: 342kcal | Carbohydrates: 40g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 1202mg | Potassium: 588mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4198IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 4mg