Lentil Soup

Sharon's Healthy Recipes

A nutrient dense, filling stew, more like a vegetable soup with lentils than just plain lentils. This recipe makes enough for a “Super Bowl” crowd.


2 tbs organic coconut oil
1 large onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, thinly sliced
4 chopped cabbage
1 28 ounce can tomato puree or peeled tomatoes
1 quart chicken stock
2 to 4 cups water
2 cups lentils, soaked
1 to 2 tsp sea salt
1 tbs dried parsley
1 tsp dried basil
1/2 tsp marjoram
1/2 to 1 tsp cayenne pepper
2 bay leaves
2 tbs apple cider vinegar


Place 2 cups dried lentils in large bowl. Cover with good water. Place a cloth or plate on top of bowl. Allow to sit overnight or for about 7 hours. Drain lentils in colander. When ready to make stew:
Heat coconut oil in large stock pot. Sauté onions and garlic until soft. Add carrots and celery and cook about 5 minutes. Then add cabbage, tomato puree, chicken broth, water and soaked lentils. Bring to boil. Then turn down to simmer. Add parsley, basil, marjoram, cayenne and salt. Simmer for about an hour or until vegetables and lentils are soft. Taste and adjust salt and cayenne according to taste. Can then add 2 tablespoons vinegar to entire pan and stir in. Or add 1 tsp to each bowl when serving. Serve with added hot sauce if desired.

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Love Those Lentils

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