The Easiest Lentil Soup EVER!

While it sucks that my first blog post back from an amazing trip to San Francisco is a post inspired from being sick with a cold, I am really excited to share this recipe I’ve adapted from Minimalist Baker’s 1-Pot Vegan Lentil Soup. I’ve adjusted it slightly to be a bit more brothy and I’ve added some spices to warm it (and YOU) up.


It is SO easy, takes less than 45 minutes and is full of hearty veggies and has a deliciously simple broth.


  • 2 tbsp coconut oil

  • 3 cloves garlic minced

  • 2 medium sized shallots

  • 4 large carrots

  • 4 stalks celery

  • 1/2 tsp salt, 1/4 tsp black ground pepper

  • 1/4 tsp paprika

  • 1/4 tsp cayenne pepper

  • 2 small, or 1 large sweet potato, peeled and cut into 1 1/2 in pieces

  • 5 cups vegetable broth (I use Better Than Bullion Brand)

  • 1 cup uncooked green lentils

  • 2-3 cups dinosaur kale, de-spined and chopped


  1. Heat a large pot over low-medium heat and add coconut oil, garlic, shallots, carrots and celery. Season with salt and pepper and stir. Sauté for about 5 minutes.

  2. Add potatoes and cook for about 2 more minutes.

  3. Add vegetable broth and increase heat to medium-high to quickly bring to a rolling simmer, enough that you’re seeing it bubble up. Add the lentils, cayenne pepper and paprika and stir. Once it’s simmering again, bring heat down to low and allow to simmer uncovered for about 15-20 minutes, or until lentils are tender.

  4. Add your chopped kale and cook for about another 5 minutes to wilt. Adjust the taste and flavor as needed. Adding a pinch more cayenne pepper if you’d like more of a kick, which is nice if you’re feeling congested!

Enjoy! I hope you love this soup as much as I do.