Lentils are an amazing source of protein, and you can make lentil soup so many different ways. You can puree the lentils and veggies together so it’s nice and creamy, or you can keep it hearty and chunky like this recipe. It’s also fun to play around with all different kinds of veggies, you really can’t go wrong!

What you’ll need:

  • 2 cups dry lentils- you can use black, green, red, or brown lentils
  • 2 tbs olive oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 onion- diced
  • 2 large carrots- diced
  • 2 celery stalks- diced
  • 1 bay leaf
  • 4 cups veggie broth
  • 2 veggie bullion cubes
  • 4 cloves of garlic- diced
  • 1/2 tsp celtic salt
  • Handful of greens- you can use spinach, kale, swiss chard-whatever you want
  • 1 tbs of red wine vinegar
  • 1/2 avocado

How to prepare:

  • Heat olive oil in a stock/soup pot
  • Add onion and garlic and sauté for about 3-4 minutes
  • Add cumin and oregano, stirring for 30 secs
  • Add carrot, and celery, and sauté for another 3 minutes
  • Season with celtic salt
  • Add lentils, stock, and bay leaf- bring to a boil
  • Add in bullion cubes- cover, and reduce heat to low and simmer for 40-45 minutes, or until lentils are soft
  • Add red wine vinegar
  • Season with salt and pepper to taste
  • Let cook another 5 minutes
  • Remove bay leaf
  • Add a handful of greens to bowls of warm soup
  • -Top off with 1/2 Avocado

Enjoy!

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