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Lentil Soup with Pineapple

Dish Type: Soups and Stews


  • Chili powder:
  • 1 tablespoon Cumin Seeds
  • 1 tablespoon Coriander Seeds
  • 2 dried Ancho Chile, seeds removed, ripped into bite-sized pieces
  • Soup:
  • 2 tablespoons Olive Oil
  • 1 large Onion, cut into small dice
  • 3 Garlic cloves, minced
  • 2 Bay Leaves
  • 1 teaspoon Salt
  • 2 cups Green Lentils, washed
  • 7-8 cups Vegetable Stock or Water (or a mix of both)
  • 2 tablespoons of Lime Juice, or to taste
  • Nonstick cooking spray
  • 6-8 Pineapple Rings
  • Slices of Lime (garnish)
  • Hot Sauce (garnish)


We’re going to make our own ancho chili powder! Preheat a small skillet over medium-low heat.  Add the cumin seeds and ancho chile pieces and stir often, until fragrant and toasted, 3 to 5 minutes.

Transfer to a spice grinder (we use a clean coffee grinder) or small food processor and grind to a coarse powder.  Some bigger pieces of the chile are okay.  Add the coriander seeds and pulse a few times to crush them—you don’t want them completely ground to a powder, just broken up pretty well.

Preheat a big stockpot over medium heat.  Saute the onions in the olive oil until transparent, 5 to 7 minutes.  Add the garlic and cook for another minute.  Add the chili powder and mix into the onions.  Add the bay leaves, salt, lentils, and 7 cups of water.  Mix well.  Raise the heat to high, cover, and bring to a boil.  Once the soup is boiling, lower the heat to medium-low and let simmer for 30 minutes, stirring every now and then.

Meanwhile, heat your grill pan over high heat or preheat a broiler.  Spray your grill pan with cooking spray and grill the pineapple slices for 4 minutes on each side, or until grill lines appear.  If using a broiler, cook on one side for 3 minutes and on the other for about 2 minutes, until the pineapple begins to brown and slightly caramelize.

Once the lentils are tender, add an extra cup of water/stock if you think the soup needs thinning.  Add the lime juice and stir.

Remove the bay leaf.  Use an immersion blender to puree about half the soup.  If you don’t have an immersion blender, use a potato masher to mash it up a bit, until the desired thickness is achieved.  Taste and adjust the salt.

To serve:

Ladle into bowls and top with a pineapple ring, a slice of lime, and a few dots of hot sauce.

Reprinted with permission from Veganomicon.

Read the blog post where this recipe originally appeared: Vegan Lentil Soup Recipe from Veganomicon

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