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Lentil Soup

Prep Time: 30-45 min

Cooking Time: 20 min

Yields: 3- 4 servings


  • 1onion, chopped
  • 1cup chopped leak
  •  1/4 cup olive oil or avocado oil
  •  2 carrots, diced
  •  2 stalks celery, chopped
  •  2 cloves garlic, minced
  •  1 teaspoon dried oregano
  •  1 bay leaf
  •  1 teaspoon dried basil
  •  1 chopped tomato
  •  2 cups dry lentils
  •  4 cups water or vegetable broth
  •  spinach, rinsed and thinly sliced
  •   salt to taste



  1. In a large soup pot, heat oil over medium heat. Add onions, leak, garlic and stir fry until onion is tender, then add celery and chopped tomatoes. Stir fry until tomatoes become a paste. Stir in lentils, and add water or vegetable broth, bay leaf, oregano, basil and salt. Bring to a boil. Reduce heat and simmer for 10 minutes. Then add carrots and let it cook for another 10 minutes or until lentils are cooked.
  2. When ready to serve stir in spinach. Add ground black pepper and olive oil to each individual bowl.


Credit: Wanda Malhotra

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