Lentil soup is one of those comforting and nostalgic meals for me. My grandmother would regularly make Lentil Soup. In fact, all of her meals were prepared with fresh produce and were full of flavor.

Her lentil soup was a little different from mine. She would prepare her lentil soup the traditional way she knew how. I have kept a few of the ingredients the same. The only difference is I have added a few ingredients like red bell peppers, carrots and a leafy green like spinach or kale. I find these ingredients help add extra nutrients and flavor.

This soup has become a favorite amongst my kids as well; they ask for it regularly. It’s makes for a tasty meal the entire family can enjoy.

It’s great to serve alone for lunch or dinner. Or, it can be served with a salad, egg bites, chicken or roasted vegetables.

Lentil Soup, A One-Pot Meal

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This soup is filled with nutritious ingredients and is great for the entire family to enjoy.

• Author: Astghik
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 people 1x

Ingredients

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• 3/4 cup lentils, washed and drained (I like to use small-sized green lentils or French Green Lentils)
• 3 tablespoons oil, I used avocado oil
• 1 medium or 1/2 a large onion, diced (about 1 cup small diced onions)
• 2 celery sticks (the rib), diced (about 1/4 cup small diced)
• 1 carrot, peeled and diced (about 1/2 cup small diced)
• 1/2 red bell pepper, diced (about 1/3 cup small diced)
• 1 teaspoon thyme, optional but helps add flavor
• 1 tomato, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 4 cups low sodium chicken or vegetable broth
• 2 cups water
• Few small noodles (like vermicelli) or small pieces of pasta (about 1/2 cup vermicelli pasta or a little less than 1/4 cup of spaghetti broken into small pieces-broken into about 1.5 inch pieces)
• 1 cup Cilantro, finely diced
• 1 large Kale or 1 cup spinach, finely diced
• 1 teaspoon salt, depending on your preference (may leave it out of your little ones portion, if desired)
• 1/2 teaspoon ground pepper

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Instructions

1. Add oil to a pan and allow it to get hot.
2. Add diced onion, carrot, celery, red bell pepper and thyme. Mix and allow to sauté for a few minutes, about 3 minutes.
3. Add the diced tomato and allow it to soften. Mix and break it down with a wooden spoon while it’s cooking. Once the tomato has softened, add the tomato paste and cook for a few seconds. Add the minced garlic, mix, and cook for a few seconds.
4. Add the rinsed lentils and mix to combine. Add the chicken broth and water. Mix and let it come up to a boil. Once it boils, add the pasta and mix.
5. Once it comes back up to a boil again, lower the heat to low, cover it with a lid and allow it to simmer for 20- 30 minutes or until the lentils have softened.
6. Note: cook time depends on the type and size of your lentils. Some lentils require more time than others to soften and cook. Begin checking the lentils starting at the 15 minute mark.
7. Add the finely diced cilantro, kale, salt and pepper. Mix and simmer for another minute or two.
8. Allow it to cool and serve.

Notes

• For the leafy greens: can add a little bit of both of the kale and spinach, can use either one, or can use any other leafy green.