Easy Lentil Soup

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Easy Lentil Soup

August 19, 2020


  • 2 tbsp olive oil

  • 1 cup (150 g) finely chopped onion

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 2 tsp kosher salt

  • 1 pound (500 g) lentils, rinsed

  • 1 15-oz (400 g) can of chopped tomatoes

  • 6 cups (1.5 L) low-sodium vegetable broth

  • ½ tsp each of cumin and coriander

  • Optional: fresh lemon
 and crumbled goat cheese
  • Step 1 Over medium heat, drizzle the olive oil in a Dutch oven or stock pot. When it’s hot, add the onion, carrot and celery and cook for about 8 minutes, until the onions are soft and translucent.
  • Step 2 Add the garlic cloves and saute for about 1 minute. Next add the lentils, chopped tomatoes, broth and spices, stirring to combine. Bring to a boil and then reduce heat to low, and cook until the lentils are done, about 40 minutes.
  • Step 3 You can serve as-is, or if you want a smoother consistency, use an immersion blender to puree the soup. Optional: Serve topped with a splash of fresh lemon juice and 2 tbsp of goat cheese.

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