From the Be Well Kitchen:
The Lipman’s Lentil Soup

Lentil Soup

It’s a drizzly cool Sunday, a good day for catching up on some neglected chores and for making soup! We love soups, they are nurturing, nourishing and simple to make.  Its often a great way to use up all the left over veggies you have in your fridge.  I always have a supply of lentils in the pantry. They do not need to be soaked before cooking (often the case with dried beans) and they cook up very quickly.

We had this lentil soup with a salad of mixed baby greens, avocado and grapefruit, making it a filling and satisfying meal.

Lentil Soup, serves 6-8

2 tablespoons extra virgin olive oil
2 cups carrots, peeled and chopped
2 cups celery, sliced
2 medium onions (or 1 large), peeled and chopped
1 15-ounce can organic diced tomatoes, drained
2 cups spinach leaves, cleaned, dried, and chopped
1 cup brown lentils, cleaned and rinsed
1/2 cup fresh parsley, chopped
2 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
6-8 cups organic vegetable stock
Salt and freshly ground pepper to taste
2 teaspoons red wine vinegar (optional)


Heat the oil in a large pot.

Add the onions, carrots, celery, and garlic and stir-fry until onions are translucent.

Add lentils, tomatoes, stock, and dried herbs.

Bring to a boil, then cover the pot, reduce heat, and simmer for about 45 minutes or until the lentils are soft.

Season with salt and pepper and stir in red wine vinegar if desired.

Add spinach and parsley and cook until spinach leaves just wilt, but still retain their color.

PS. if you don’t have spinach, its just as delicious without it, or if you have kale, you can use that instead.


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  • John

    This is exactly how I make mine. I also add about a cup of rich plain or seasoned organic pasta sauce. Sometimes I mix together 1/2 c lentils such as red and 1/2 c. French green. The Fr. Green alone do not become mushy or soggy like the brown or red ones can. That’s why I like to mix them because you end up w/different textures. I use organic lentils only. I top of w/avocado and pink Himalayan Sea Salt. I use low-sodium organic vegetable broth. Sometimes I add a cup of water instead of using the entire box of veg. broth. Delicious recipe, folks.

  • Anonymous

    We’re glad you like it John. And thanks for sharing your own tips too!

  • Anonymous

    My goodness, that’s a lot of soup, and the lentils are the least of it. Good for you! Sounds like it would feed twelve. I like the vinegar touch. Between the veggies, carrots, lentils, other starch and carrots, esp. tomatoes, there’s a lot of sugar, and it can get too sweet, a dab of vinegar can bring the piquant back in. Good on you. Lovely. Like the herbs. When I make lentil soup, it’s freestylin’ different every time.

    Healthy hugs from the Central Coast of CA

  • shashinyc

    This is pretty close to my recipe except that I’ve lately switched over to French lentils, which retain their shape. Sometimes i change the flavors by by adding hot curry paste, turmeric,grated coconut and cilantro. Will now try the dash of vinegar…thanks for that tip, Janice. One suggestion: recipe ingredients are generally listed in order of use, It’s easier.

  • Francesca Belanger

    I’ve made this soup twice–today’s batch is for my husband who’s spending a week by himself in the country, and it’s just so unbelievably delicious. Thank you.

  • Anonymous

    That’s so great to hear Francesca. How nice of you to make him a batch of soup :)