Lentil Soup


Lentil Soup

Servings 4


  • 2 tablespoons olive oil, plus more to drizzle
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 4-6 cups chicken/veggie broth or water
  • 1 (28-ounce) can diced tomatoes
  • 1 cup dried lentils, any color works- red is a bit sweeter
  • 2 teaspoons dried cumin
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • pinch crushed red pepper flakes
  • 2 handfuls fresh kale or spinach
  • ½ fresh lemon, juiced


  • Heat oil in a saucepan over medium. Sauté onion, carrots, and celery for 7-8 minutes, stirring often. Add garlic, and continue to sauté 20-30 seconds. Add tomato paste and cook for 1 minute. Stir in broth or water, diced tomatoes, and lentils. Season with cumin, basil, oregano, thyme, salt, and red pepper flakes. Bring mixture to a boil; reduce heat and simmer gently for 15-20 minutes (depending on your stove), or until lentils are soft but not mushy.
  • Remove soup from heat, season with more salt and pepper if needed. Finish with fresh kale or spinach and lemon juice; combine well. Enjoy!