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Immunity Boosting Indian-Spiced Lentil Soup (Gluten Free, Vegan)


  • 1 onion, peeled and minced
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp mustard powder
  • 1 tsp curry powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cayenne
  • 1/4 tsp ground black pepper
  • 1 cup dried red lentils (you could also use green lentils if they’re soaked overnight and then drained, because they’re tougher)
  • 2 cups of vegetable stock
  • 1.5 cups or 1 13.5 oz can of coconut milk
  • 3 cloves of garlic


  1. First, peel and mince your garlic and set aside, so the compounds have time to activate. In a medium pot, cook onion till translucent; add spices and cook for 3 more minutes or until fragrant. Add lentils, vegetable broth and coconut milk. Bring to boil then reduce heat to low and simmer uncovered for 30 – 45 min, or until lentils are very soft and have absorbed most of the liquid, then turn off heat and add the garlic immediately and stir (this cooks the garlic enough to mitigate the intensity of the flavor while preserving all of its health benefits). For some bonus probiotics, top with a bit of yogurt (I used coconut). Serves 4.