Lentil Soup

This is the one soup I can eat all year long. It feels refreshing in the summer and hearty and warming in the winter. Vegan and full of veggies, this soup has been a crowd pleaser for years in our house! 


  • 1/4 cup olive oil
  • 1 yellow onion
  • 4 carrots
  • 4 cloves of garlic
  • 2 teaspoons of cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon of thyme
  • 1 cup lentils (We use ancient grains tricolor blend)
  • 4 cups vegetable stock
  • 2 cups water
  • 2 cans (28 oz) diced tomatoes
  • 1 teaspoon salt
  • dash of red pepper flakes
  • juice from 1/2 a lemon
  • 1 bunch of Kale
Lentil Soup.PNG
  1. Warm the olive oil in a large pot over medium heat. Add olive oil. I know this seems like a lot, but it adds a lovely richness and heartiness to the soup.
  2. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
  4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the kale. If you have an immersion blender use it! This step is not necessary but it makes the soup an easier texture to eat with a spoon. Cook for 5 more minutes, or until the greens have softened to your liking.
  5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until satisfied. Store leftovers for about 4 days in the refrigerator, or can be frozen for several months in freezer.

Such an each and tasty soup! Let me know if you give it a try! 


RecipesLindsay ShortComment