• Nicole Short

Healthy, Quick Lentil Soup

My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had.


6 servings

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 tablespoon cumin

1 table spoon corinader

1 teaspoon chilli flakes or fresh chilli

1 can crushed tomatoes

2 cups dry lentils

8 cups water

1/2 cup spinach or kale, rinsed and thinly sliced

2 tablespoons fresh lemon juice

salt to taste

ground black pepper to taste

to serve

A dollop of plain yogurt

parsley, finely diced

crispy bread


In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. squeeze in the lemon, and season to taste with salt and pepper, and more lemon if desired.

Serve with a large dollop of the yogurt and sprinkle with some parley. And it is ready for you to dip in and scoop up with your bread! Add a little bit more chilli if you like it spicy like me 😃

Perfect winter, healthy meal!

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