Plant Powered Wellness

Lentil, Spinach & Turmeric Soup

Prep Time

15 minutes

Cooking Time

40 minutes


8 servings


1 can (400ml) organic chopped tomatoes (no additives)
2 cups dried red lentils
2 medium carrots, diced
2 cups butternut squash, diced 1cm cubes
2 large sticks celery, chopped
1 large onion, diced
3-4 large garlic cloves, chopped
3 tsp dried turmeric
2 bay leaves
2 tsp. dried parsley
2 tsp. dried thyme
2 tsp. ground ginger
1 tsp. ground cumin
1 fresh red chilli, chopped (optional)
1.5 litres boiling water
1 bag baby spinach leaves, shredded
4 tsp. gluten free vegan bouillon powder
1 tbsp. brown rice miso
Squeeze lemon juice (to taste)
Sea salt and black pepper (to taste)


  1. Get yourself a sieve that sits nicely over a large bowl. Put the lentils in the sieve and fill the bowl with cold filtered water so that the lentils are submerged. Leave to soak for 15 minutes then rinse really well until the water runs clear.
  2. Put the lentils, veggies, tomatoes, herbs and spices into a large pan with the boiling water. Stir to mix everything together.
  3. Simmer for 30-40 minutes, until the lentils and veggies are softened.
  4. Taste and season with sea salt and black pepper, remove they bay leaves and add the miso, bouillon powder and lemon juice. I add the miso and bouillon at the end because they're salty and they can prevent the lentils from softening properly. Also, miso has probiotic properties that can be damaged by too much heat.
  5. Using a stick blender, blend the soup a little to create a nice texture. Or leave as is.
  6. Stir in the shredded spinach and serve in warmed bowls with a little coconut yoghurt and some chilli oil.


You can vary the herbs and spices in this soup to suit your taste, and even add some fresh herbs and fresh ginger.