This wildly flavourful Anti-Inflammatory Lentil Soup is hearty and cozy! You’ll love the rich spices, large variety of vegetables and simpleness of this one-pot meal. Gluten- and soy-free!

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Watch how to make this Anti-Inflammatory Lentil Soup over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉

Ingredients & Inspiration

Back in December 2024 I was gifted Pamela Anderson’s debut cookbook (a gorgeous one, to be sure) for Christmas called “I Love You’. I’ve made a large handful of her recipes, which you can check out in this playlist here on my YouTube channel. One of them has stood out as a favourite of mine, and it’s her Anti-Inflammatory Moroccan Lentil Soup.

I’ve made it so many times I’ve lost count! Naturally, the ingredients I’ve used in it have changed and evolved over time, depending on what I had available or what my taste buds wanted each time. The recipe I make today, while it still very much follows the same structure as Pamela’s, has some adaptations to the spices, volume and variety of veggies, and other aspects. The best part of this Anti-Inflammatory Lentil Soup is that the recipe is very forgiving! Use what you have and what you like; it’s as simple as that.

What makes this soup anti-inflammatory? Beyond this soup being chock-full of nutritious vegetables, there’s so much anti-inflammatory goodness in the delicious blend of spices. I’ve bolded all ingredients that are known to help the body combat inflammation:

Ingredients

1 to 2 tbsp extra virgin olive oil
1 yellow onion, diced
2 celery stalks, diced
6 carrots, diced
2 cups potatoes, cubed
2 small sweet potatoes, cubed
4 garlic cloves, minced
2 tsp ground cumin
2 tsp ground ginger
2 tsp smoked paprika
1 tsp ground turmeric
1 tsp ground cinnamon

1 tsp curry powder
1 tsp fine sea salt
Freshly ground black pepper
½ tsp ground nutmeg
1 cup brown or green lentils
½ cup split red lentils
3 tbsp tomato paste
6½ to 8 cups veggie broth or water (or a mix)
1 400ml can coconut milk
Juice of 1 lemon
3 tbsp nutritional yeast
3 cups spinach/baby spinach/kale

How to Make Anti-Inflammatory Lentil Soup

This Anti-Inflammatory Lentil Soup is the pinnacle of a one-pot recipe, making it a super easy meal to make on a weeknight:

Heat oil (or water if oil-free) in a large stock pot or Dutch oven over medium-high heat. Add the onion, celery, carrots, potatoes, and sweet potatoes and cook for 5 to 8 minutes, stirring occasionally, until softened slightly.
Stir in the cumin, ginger, smoked paprika, turmeric, cinnamon, sea salt, and black pepper, and cook for 2 minutes to bloom them and toast them slightly.
Add the lentils and tomato paste, really mixing well, and sauté for for another couple minutes. This helps to brown the tomato paste a bit. Pour in the veggie broth, stir, cover, and and bring the soup to a boil. Lower the heat to medium-low and simmer for 20 minutes, or until the green lentils are al dente.
Add in the coconut milk, lemon juice, minced garlic, nutritional yeast and spinach and continue stirring until the spinach has wilted, about 2 minutes or so.
Taste and adjust seasonings before serving, then top with your desired garnishes. Enjoy with toasted crusty bread!

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss