Home Food + Drink Healthy Hoboken Girl: Spicy Lentil Soup {Recipe + Cookbook Preview}

Healthy Hoboken Girl: Spicy Lentil Soup {Recipe + Cookbook Preview}

by Jennifer Tripucka
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Just as the weather starts to cool…our Healthy Hoboken Girl, Lynda, is back to spice {and warm} it up! Lynda also recently became an author of her first cookbook, Lynda’s Healing Kitchen, which is now available on Amazon {and is filled with delicious recipes meant to satisfy, heal, and nourish your body}.


Today Lynda is sharing a deliciously simple vegan lentil soup recipe with you all– it comes together quickly with mostly pantry ingredients and a few fresh, leafy greens. Feel free to dial down the spice if it’s not your thing and enjoy!

Spicy Lentil Soup

spicy lentil soup

Serves: 4-6 servings

2 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
2-3 jalapeno peppers (or spicy pepper of your choice) chopped fine
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 28-ounce can of diced tomatoes (I used fire roasted)
1 cup red lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt or to taste
Pinch red pepper flakes
Freshly ground black pepper
1- 1 ½ cups chopped fresh collard greens or kale, tough ribs removed
Juice of ½ to 1 medium lemon, to taste

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  1. Warm the olive oil in a large heavy-bottom soup pot over medium heat.
  2. Once the oil is shimmering, add the chopped onion, carrot and peppers, cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
  4. Add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
  5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Extra hot sauce is optional. Serve immediately and enjoy.

Chef Notes:
This soup recipe is roughly based on America’s Test Kitchen’s lentil soup in The Complete Vegetarian Cookbook and Cookie and Katie.

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The perfect yummy, healthy, and nourishing soup to start the “Week of Eating” on a good note!

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