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+ servings

Lentil Soup


  • olive oil
  • 1 onion, chopped
  • 1 - 2 carrots, peeled and chopped into ½" pieces
  • 2 - 3 stalks celery, chopped into ½" pieces
  • 1 medium sweet potato, peeled and chopped into ½" pieces
  • 1 Tbsp minced garlic
  • 1 tsp sea salt + more to taste
  • freshly ground black pepper
  • 1 ½ cup green (or DePuy) lentils
  • 1 ½ cup red lentils
  • 7 cups vegetable or chicken broth (or water)
  • 2 tsp lemon pepper (or something similar, like Mrs. Dash)
  • 2 tsp Italian herbs
  • ½ tsp turmeric
  • 1 (14 oz) can fire-roasted tomatoes
  • 1 ½ cups roughly chopped kale (or anything sturdy like spinach or Swiss chard)

Topping/To Finish

  • ½ cup chopped parsley, for garnish
  • ½ - ¾ cup grated Parmesan or something similar (dry and sharp)
  • fresh, toasted baguette


  • In a large pot over medium heat, warm the olive oil.
  • Add the onion, carrots, celery, sweet potato, and garlic, and saute until just softened (~ 8-10 minutes)
  • Add the lentils, broth, spices, and a few grinds of black pepper. Stir to combine
  • Bring to a slow boil before reducing the heat to low. Cover and simmer for 40-45 minutes, or until the vegetables and lentils are tender, but not mushy.
  • Working in batches, add about ½ of the soup in your blender or food processor. (An immersion blender would be great here too) Pulse a couple of times. You want the veggies to still be a bit chunky.
  • Turn off the heat. Stir in the turmeric, tomatoes, and greens, allowing them to wilt. Taste and adjust the seasoning, if needed.
  • Serve each bowl with a squeeze of lemon, parsley and generous sprinkle of Parmesan. Best served with a crusty garlicky baguette on the side.