Zucchini & Green Lentil Soup

Zucchini & Green Lentil Soup


A pureed soup with green spinach, green lentils,, zucchini, thyme, oregano and cumin topped with walnut oil, coconut yogurt, roasted sunflower seeds and micro greens

Prep Time: 15 minutes  |   Cook Time: 45 minutes  |   Total Time: 1 hour  

 OWL Venice Vegan Broth & Ingredients


  • 3 zucchini
  • 2 tbsp ghee
  • 1 cup green lentils
  • 1 tsp cumin
  • 1 Tbsp fresh oregano
  • 2 tsp fresh thyme
  • 4 cups OWL Vegan Elixir Broth
  • 4 cups spinach
  • 2 tsp ground cumin
  • sea salt + pepper to taste
  • 3 Tbsp walnut oil
  • ⅓ cup roasted sunflower seeds
  • ½ cup coconut yogurt
  • Microgreens


Zucchini & Green Lentil Soup Prep



  1. Slice up the zucchini into moons. In a large pot melt the ghee on medium heat and add in the zucchini. Saute for 3-4 minutes.
  2. Add in the cumin, oregano, and thyme. Season with salt and pepper. Continue to saute for another 2-3 minutes and then pour in your green lentils and the vegan broth. Let soup reach a rolling boil and then reduce the heat. Cover and let simmer for 40 minutes.
  3. Once the lentils are fully cooked, add in the fresh spinach leaves. Let these wilt and then pour the soup into a food processor or high speed blender. Blend until smooth and creamy. 
  4. Serve the soup topped with a drizzle of walnut oil, roasted sunflower seeds, coconut yogurt and a sprinkle of microgreens. 

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.