Real Recipes From Real Home Cooks ®

healthy lentil soup

Recipe by
Francine Lizotte
Surrey South, BC

Delicious and comforting, ladle up a few bowls of this wholesome soup to enjoy on chilly days.

yield 8 servings
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For healthy lentil soup

  • 2 Tbsp
    olive oil
  • 1 Tbsp
  • 1 1/2 c
    yellow onions, chopped
  • 1 c
    carrots, chopped
  • 1 c
    celery, chopped
  • 1/4 tsp
    ground himalayan sea salt, or to taste
  • 3 lg
    cloves garlic, pressed
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 c
    green lentils, sorted and rinsed
  • 1 c
    red lentils, sorted
  • 1 can
    (28 oz.) whole tomatoes, crushed
  • 6 c
    low-sodium vegetable broth (substitute low-sodium chicken broth)
  • 1 tsp
    dried basil leaves
  • 1 tsp
    dried oregano leaves
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    freshly squeezed lemon juice
  • 3 Tbsp
    fresh chopped parsley, for garnish

How To Make healthy lentil soup

  • 1
    In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
  • 2
    Add garlic and freshly ground black pepper; sauté for only 1 minute.
  • 3
    Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
  • 4
    Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
  • 5
    Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.
  • 6
    To view this recipe on YouTube, click on this link >>>>