Gingery Red Lentil & Carrot Soup (Vegan & Gluten Free)

by | Updated: December 2nd, 2016 | Read time: 1 minute

You have good intentions, but sometimes your plan for packing healthy, homemade lunches gets lost in the morning shuffle. What’s the solution? Make a big pot of comforting soup to divvy up into daily portions! This recipe features protein-packed red lentils and an array of flavorful spices to take your “leftover” lunches to a whole new level — and keep you satisfied until dinnertime.

Ginger Carrot Red Lentil Soup

Gingery Red Lentil & Carrot Soup (Vegan & Gluten-Free)

Makes 9 cups


1 pound carrots, chopped
3 celery stalks, chopped
4 cups water or vegetable broth
1 Tbsp. coconut oil
1 cup chopped onion
2 garlic cloves, pressed or minced
2 Tbsp. grated or ground ginger
1 tsp. sea salt
¼ tsp. each: cumin, cinnamon, turmeric
1 cup red lentils, soaked in water for 1 hour then drained and rinsed well


  1. In large pot, sauté carrots, celery and onion in coconut oil for 10 to 15 minutes.
  2. Add garlic, ginger, salt and spices. Stir with veggies for 30 seconds.
  3. Pour in water or broth, bring to boil, then turn down to simmer 10 minutes.
  4. Add red lentils, simmer an additional 15 minutes until lentils are softened.