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Fight a Cold the Vegan Way with this Spiced Tomato, Kale, and Red-Lentil Soup

  6 rater(s)

Health is an investment. Every day you have to deposit good foods into your body in the hopes that your diet will pay off, keeping you feeling your best long into old age. What’s hard from a diet point of view is that macaroni and cheese is immediately rewarding, whereas that mixed green salad might not pay off for years.  The grand exception to all of this is when you get sick. Catching a winter cold or coming down with the flu shrinks the distance between eating right and feeling right. No longer are we thinking of our health in terms of decades, we’re thinking of our health in terms of days.

This Spiced Red Lentil soup from Oh She Glows may not have been designed to cure the common cold, but its hearty ingredients, jam-packed with spices and antioxidants are amazingly formulated to get you feeling right as rain. As you enjoy this soup, pay attention to the effect it has on your body. Notice how much more quickly you get over your cold, how it’s making our feel — and imagine how you’d feel if you ate like this even when you weren’t sick.

Lentil spinach soup on a dark wood background. the toning. selective focus


  • 1 tsp. coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 1/4 tsp. ground cumin
  • 2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1/4 tsp. smoked sweet paprika, to taste
  • 1/8 tsp. cayenne pepper, or to taste
  • 14 oz can diced tomatoes
  • 5 c vegetable broth, more if desired
  • 1 c red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach


  1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat.
  2. Add in the celery and sauté for a few minutes more.
  3. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne).
  4. Stir in the can of tomatoes (including juice), broth, and lentils.
  5. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
  6. Stir in kale or spinach and season to taste adding more spices if you wish.