Lentil soup

Seasoned, hearty lentil soup for those cold, winter nights. A great meal that will fill you up fast.

Lentils were some of the first peas that I cooked when I decided to stop eating meat. I grew up eating them but never really cooked them. They're surprisingly easy to cook and are very filling. 

I have now cooked this soup with the brown lentils and the green lentils. The green ones also turn brown once cooked which was something I never knew. In any case, they're both delicious!

To give the lentils an added burst of flavor, I used lemon juice towards the end. If you've never put lemon juice in your lentils, NOW is the time to do so. It will blow your mind.

I used to cook them without it but once I tried the lemon juice, well, let's just say there's no going back to plain ole lentils.

organic green lentils

Lentil Soup

Makes: 6

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Prep time:

Cook time:

  • 2 Tbsp oil
  • Tbsp minced garlic
  • ½ cup chopped onions
  • 1-2 large chopped carrots
  • ½ cup celery stalks chopped
  • 1 tsp curry
  • 1 ½ cup dry Lentils (washed and drained)
  • 1 tsp cumin
  • 2 Bay leaves
  • 1 tsp coriander
  • 1-2 sprigs of Thyme
  • 3 cups water
  • 3 cups vegetable stock
  • ¼ cup lemon juice
  • 1 tsp flour
  • salt to taste

  1. On low to medium heat saute onions and garlic for two minutes or until onions are tender
  2. Add carrots and celery and cook for a 3 minutes covered
  3. Add lentils, water and vegetable stock
  4. Add curry, cumin and bay leaves.
  5. Simmer for about 30 minutes until lentils are soft/cooked. Add more liquid if needed
  6. Mix flour and lemon juice and stir into soup
  7. Add salt