green lentil + vegetable soup.

The weather has finally dipped below 75 degrees, and thus it is officially soup season. Hooray! I really should just market this blog as a soup and stew blog. I could eat soup every day for the rest of my life and be a very, very happy girl. I decided to kick off fall and the start of soup season with a super versatile and easy one: green lentil soup. Lentils were my gateway legume, and for good reason: they are quick cooking, filling, and full of vitamins and nutrients. Truth time: Lentils will never win any beauty pageants. What this soup lacks in beauty, it makes up for in taste. It’s flavorful, warming, and so satisfying.


If you haven’t already, I sweetly suggest you check out this mexican-inspired red lentil soup. If you love your soups with a kick, that one is for you!

This soup starts off with the classic trio: carrots, celery and onion. After those are softened, the tomatoes and spices are added along with the lentils and vegetable stock. Let everything simmer, give it a quick blitz with the immersion blender, and that’s it! Put on your coziest sweater, and curl up with a bowl and some mulled cider. Hello fall, it’s so nice that you’re back.


green lentil + vegetable soup.


8 ounces (1 cup) of green lentils, rinsed
2 medium carrots, peeled and diced (about 1/3 cup)
2 celery stalks, halved and diced (about 1/3 cup)
1 small onion, diced (about 1/2 cup)
14 ounce can of diced tomatoes (no salt added)
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/8 teaspoon cayenne pepper
1/2 teaspoon of garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
4 cups of vegetable stock, plus additional 1/2 cup if needed
1 tablespoon grapeseed oil

Heat a heavy bottomed soup pot over medium heat. Drizzle one tablespoon of grapeseed oil into the pot and heat until lightly shimmering.

Add onions, celery, and carrots to the pot and cook for 6-7 minutes, or until soft and translucent. Add sea salt, cumin, coriander, cayenne pepper, garlic powder, and black pepper and stir to coat the vegetables with the spices. Once coated, add the can of diced tomatoes (undrained), bay leaf, rinsed lentils, and 4 cups of vegetable stock. Stir to combine, and increase the heat to allow the soup to come to a boil. Once boiling, reduce the heat to low and partly cover, allowing the soup to simmer for 30-45 minutes, or until the lentils are soft but not falling apart. Fish out the bay leaf.

Blend 1/4 of the soup with an immersion blender (or remove and blend in a stand blender) and stir together. Add in half cup of additional stock if needed to thin. Serve, topped with extra black pepper if desired.

Serves 4.

**Please use organic ingredients wherever possible** 


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