Lentil Soup with a Twist
Prep Time
15 minutes
Cook Time
40 minutes


3 tbsp (45 ml) butter
1 large onion, thinly sliced
1 tsp (5 ml) cumin seeds
1/2 tsp (2 ml) curry powder
1 tbsp (15 ml) garam masala
1 18 oz (540 ml) low sodium canned lentils, drained and rinsed
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
6 1/2 cups (1.6 L) chicken or vegetable broth
2 cups (500 ml) chopped broccoli
2 cups (500 ml) loosely packed spinach
1 tbsp (15 ml) lemon juice
3/4 cup (175 ml) Greek yogurt
salt and pepper, to taste


  1. In a large pot, over medium heat, melt butter. Add onions, cook until golden brown, about 10 minutes.
  2. Add cumin seeds, curry powder, garam masala, lentils, carrots, celery, and garlic. Add broth. Cook until vegetables are tender, about 40 minutes.
  3. Remove from heat and use an immersion blender to blend the soup. It should be thick but have some texture left. You can also use a blender to blend it in batches.
  4. Heat the soup again until it simmers and add broccoli. Cook for 2-3 minutes and add spinach until wilted.
  5. Season with lemon juice, salt, and pepper.
  6. Top each serving with 2 tbsp (30 ml) Greek yogurt.