Loaded Lentil Soup


Enjoy this filling and delicious lentil soup, loaded with greens, seeds and chickpeas for extra protein and phytonutrients. You can even make a cashew cream to add on top if you like a creamier soup.

loaded lentil soup with chickpeas, kale and seed mix


  • Lentils 1-2 cups

  • Onion and garlic clove 1 each

  • Vegetable stock or water 6 cups

  • Spices (turmeric and cumin) 1 tsp each

  • Leafy green veg 2-4 handfuls

  • Tinned chickpeas 1/2 cup

  • Seeds handful


  1. Sauté onions and whole garlic clove. Add stock, spices and lentils

  2. Cook for 30 minutes

  3. Add leafy greens and tinned chickpeas

  4. Cook for another 15 minutes or until lentils are soft

  5. 5 minutes before serving, add a handful of seeds to a pan on low heat constantly tossing them until browned

  6. Serve soup in bowls and and garnish with seeds

  7. If desired, blend cashew nuts with a little water, salt, pepper and nutritional yeast (if available) to create a cashew cream to add on top of the soup

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