Serves 4


  • 2 Tbsp. avocado oil

  • 1 large yellow onion, chopped

  • 3/4 tsp. kosher salt, plus a pinch, divided

  • 2 tsp. sweet paprika

  • 3/4 tsp. ground ginger

  • 1/2 tsp. ground cumin

  • 1 quart low-sodium vegetable stock

  • 1 cup (7 ounces) red lentils

  • 2 Tbsp. coconut oil

  • 1 large garlic clove, minced

  • 1/4 to 1/2 tsp. crushed red pepper flakes

  • 2 Tbsp. chopped mint

  • 1 cup canned diced tomatoes, drained

  • 1 cup canned chickpeas, drained

  • 4 large Swiss chard leaves, chopped, with stems removed

  • 1/4 tsp. ground black pepper

  • Lemon wedges, for serving

    Active time: 20 minutes
    Total time: 55 minutes

    In a large pot, heat avocado oil over medium heat. Add onion and 1/4 tsp. salt, cover, and cook, stirring a few times, until softened, about 5 minutes. Add paprika, ginger, and cumin and cook, stirring, until fragrant, about 1 minute. Add stock, 1 cup water, and lentils and bring to a boil. Cover and simmer over medium-low heat, stirring a few times, until lentils are soft, about 25 minutes.

    Meanwhile, in a small skillet, heat coconut oil over low heat. Add garlic and red pepper flakes and cook until garlic is golden, about 1.5 minutes. Add mint and a pinch of salt and set aside.

    Uncover pot. With an immersion blender, carefully puree soup (you can also use a standard blender, returning soup to pot after pureeing). Add tomatoes, chickpeas, and chard and simmer about 3 minutes to wilt chard. Season with pepper and remaining 1/2 tsp. salt. Ladle into bowls, spoon spiced coconut oil on top, and serve with lemon wedges.

    Try This Instead of the spiced coconut oil, use extra-virgin avocado oil for a subtler flavor, or extra-virgin olive oil for a fruitier taste.

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