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Easy Lentil Soup

Prep Time: 20 min Cook Time: 40 min


  • 3 tablespoons olive oil

  • 1 large red onion diced

  • 4 stalks celery diced

  • 1 large carrot or two medium size carrots diced

  • 5 cloves garlic minced

  • 26 ounces/ fresh tomatoes chopped - you can also use a 28oz can diced tomatoes and drain the liquid

  • 1 cup dried brown lentils, picked over, rinsed and dried 7.1 ounces

  • 1 tablespoon garam masala

  • salt & pepper to taste I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper

  • 6 cups vegetable broth

  • 2-3 sprigs thyme to be removed at the end

  • 1 cup kale roughly chopped

  • Juice of two limes about 2 tablespoons, squeezed over

  • Toppings Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar


  • In a large, deep pot over medium high heat, add half the olive oil (1.5 tablespoons) to heat.

  • Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.

  • Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.

  • Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.

  • Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!

  • Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.

  • Add in kale and lime juice and stir to combine.

  • Serve the soup and top with your favourite toppings and enjoy!

Serves 6

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Original Recipe from: Jessica in the Kitchen

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