Simple Lentil Soup (30 minute meal)

In the past few months, I have fallen deeply in love with soup, and my current obsession is this Simple Lentil Soup.

For most of my life, I never found soup that alluring. Sure, there was space in my heart for a good tomato soup, and when I was younger I had quite a fling with clam chowder in Rhode Island one summer, but overall it wasn’t really my thing.

simple lentil soup

And then I discovered the deliciousness that is Project Juice’s Butternut Squash Coconut Dhal. After a closing shift, I often bring home a bowl of leftover soup for an easy dinner. The soup changes every few weeks, and while I will happily eat all of them, the Coconut Dhal is by far my favorite.

Usually I wait until I get home to settle in with pjs and Netflix to enjoy my soup, but the dhal is so good that I sometimes find myself sneaking spoonfuls on the bus on the way home (despite the dirty looks from the bus driver).

This love affair (along with the chilly SF summer weather) has inspired continual cravings for soup, and one of my current favorite meals is a clean-out-the-fridge, everything-but-the-kitchen-sink soup.

The recipe I’ve created here is absolutely delicious, but it’s also just a starting point for any soup creation you desire. Change up the veggies, add some coconut milk, or sprinkle in some spices, whatever will help you find your own perfectly simple lentil soup.

If you try this recipe, or create your own variation, I’d love to hear about it in the comments or on Instagram.

And if you need a good podcast to listen to while you cook, the first two episodes of the Brains Behind the Brands podcast is now on iTunes!

Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
  • 1 tsp olive oil
  • 1 clove minced garlic
  • ½ cup chopped red onion
  • 3 cups vegetable broth
  • ½ cup roughly chopped kale
  • ½ cup spinach (fresh or frozen)
  • ½ cup cubed butternut squash
  • ¼ cup lentils
  • ½ cup cooked white rice
  1. Place a small saucepan over medium heat and add olive oil, garlic, and onion.
  2. Cover and cook for 5 minutes.
  3. Add vegetable broth, lentils, butternut squash, kale, spinach, and rice.
  4. Reduce to simmer, than cover pot and cook for 20-30 minutes.


Pumpkin Granola

For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.


This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.

Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.



  • Dry Ingredients
    • 2 cups oats
    • 1/2 cup walnuts
    • 1/4 cup coconut
    • 1/2 tbs minced ginger
    • 1/2 tbs chia seeds
  • Wet Ingredients
    • 1 tbs coconut oil
    • 1 tbs maple syrup
    • 1/4 cup + 1 tbs pumpkin puree


  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Mix dry ingredients in large bowl.
  3. Combine wet ingredients in saucepan over medium heat.
  4. Stir until wet ingredients appear smooth and creamy.
  5. Remove pumpkin mixture from heat and stir into dry ingredients.
  6. Make sure all dry ingredients are coated in pumpkin mixture (definitely get in there and use your hands, its very satisfying).
  7. Spread granola evenly across baking sheet, then bake for 25-30 minutes, until granola is crunchy and golden.