John’s Spicy Lentil Soup

lentil soup - trust in kim

lentil soup - trust in kim


My good friend John made this soup for me a while back. We both wanted to eat something pretty healthy and warming, and something that wouldn’t take too long to cook. Don’t be afraid of the word ‘spicy;’ it has a only hint of chill, but loads of flavour.

John’s recipe is vegan, using vegetable broth, but I used chicken broth and added some chicken pieces that I had left over. Both versions are super tasty. I also used less olive oil; the original recipe says 3 tablespoons and I used about one.

The recipe is from the Food Network.

What you need:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, sliced lengthwise
  • 1/2 teaspoon cumin seeds (or ground if that’s what you have)
  • 1/2 cup green lentils
  • 1/2 cup red lentils
  • 1 small dried chili, crushed
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 bay leaves
  • 6 cups vegetable or chicken stock
  • leftover chicken, shredded or diced (optional)
  • salt
  • freshly cracked pepper
  • 1 tablespoon red wine vinegar

What you do:

  1. Drizzle the oil in a large pot and sauté the onion on medium heat until golden.
  2. Add the garlic and cumin and cook for 2-3 more minutes, until the garlic is golden.
  3. Add the stock, lentils, chili, carrots, celery, bay leaves and optional chicken to the pot and bring to a boil. Cover and simmer on low heat for 30 minutes.
  4. Uncover and simmer for 10-15 minutes, until the lentils are tender. Add the vinegar, then add salt and pepper to taste.


Thanks for the recipe John!

John Cloutier - trust in kim
Chef John

Carrot Lentil Soup with a hint of coconut

I started out making a completely different soup, trying out a new recipe, and part way in I thought about that bit of coconut milk I had in the fridge.  So I forgot about the recipe,added the coconut milk, and ended up with this lovely soup.  It’s only a bit of coconut milk, so it’s not the main flavour, but it gives a bit of creaminess.

What you need:

3 rashers bacon

1 onion, finely diced

1 clove garlic, sliced

1/4 teaspoon chilli flakes

1 teaspoon garam masala

2 large carrots, grated

3-4 cups chicken stock (or turkey)

3/4 cup lentils

3/4 cup coconut milk

salt and pepper

What you do:

1. Fry bacon until crispy; place on paper towels to soak up the excess fat, and chop once it is cool.

2.  Heat the oil in a pot then add the onions, cooking until slightly browned.  Add garlic, carrots, chilli flakes and garam masala.  Cook for a few minutes.

3.  Add bacon and lentils, then pour in the chicken stock.  Bring to a boil, then lower the heat and cook until the lentils are cooked, about 40 minutes.

4.  Add coconut milk, and season to taste.  you may not need to add much salt, as the bacon will give it a bit of saltiness.

Options for serving:  top with a bit of yogurt or squeeze a bit of lime on top.