simple lentil soup

AKA we have too many veggies from our CSA and are trying not to waste any!

as mentioned above, each week we get a half-share of a CSA (community supported agriculture) from Rock Steady Farm, a queer worker-owned farm co-op. the veggies are always fresh and delicious but we aren’t always the best at daily cooking — this is where recipes like these come in! i easily used up the lion’s share of our fresh vegetables and made a delicious, healthy lentil soup. ingredients and instructions below — notably, i think any fresh veggies you have could easily be used in place of what i had!


  • 2 bell peppers
  • 3 whole fresh tomatoes
  • 5 carrots
  • 5+ cloves of garlic
  • olive oil (or preferred oil)
  • 2 cups of red lentils
  • 1 can of coconut milk
  • 1 can of chickpeas
  • 2 cups of water
  • garlic powder
  • TJs onion salt
  • salt or herb salt
  • turmeric
  • cumin
  • smoked paprika
  • oregano
  • pepper
  • NOTE: cayenne would have been good too, and an onion if you have it! (we didn’t)


  1. prepare your vegetables. wash everything thoroughly and peel the carrots, if you like to do that. chop the bell peppers and tomatoes into cube-like shapes. slice the carrots into thin rounds. peel and chop the garlic finely.
  2. heat the olive oil or whatever oil you prefer in a soup pot. sautée the garlic in the oil briefly but don’t allow it to burn. add the bell peppers and carrots and mix around. let cook for a few minutes then add tomato.
  3. add spices/seasonings to taste, do whatever spices you like best! i prefer to just add a bunch of big shakes for each spice — i never measure, but i think people err on the side of less spice so definitely lean into adding the spices!
  4. let this all cook for a few minutes, then add the cans of coconut milk and chickpeas.
  5. add 2 cups of lentils and stir around, then add 2 cups of water and stir that in too.
  6. bring everything to a boil, then put on a lid (you can keep it so steam escapes) and lower to a simmer.
  7. let cook, stirring occasionally so it doesn’t stick, for 20 minutes.
  8. using a blender, whatever sort you have, blend the soup until it’s sort of mushy and combined (or don’t if you don’t have a blender!)
  9. serve with a splash of olive oil on top, avocado slices, black garlic or everything bagel seasoning.