Lentil Soup

Lentil Soup

There’s nothing like a healthy and hearty soup when the weather starts turning cold. I love the texture that lentils lend to soup. They add a wonderful thickness, but they still kind of melt on your tongue. Leftover lentil soup is great mixed with pasta for lunch the next day.

As a mom, I have to say that my favorite part of serving soups is being able to hide veggies in there. My older ones are starting to catch on to my sneaky tactics but sometimes I get lucky and they’ll down some veggies. Not an easy feat in my house!

Other Hearty Soup Recipes:

crockpot mushroom barley stoup
minestrone soup
fire roasted tomato rice stoup
bubby’s cabbage soup with flanken
Asian bigger bowl soup

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27 thoughts on “Lentil Soup

  1. Hi chanie,

    Thanks for the recipe. Do you think it will have enough flavor if I use water instead of broth?


  2. Someone gave this to me as part of a prize dinner for completing a fitness challenge, and it was delicious! I have since made it a few times with the addition of baby spinach and chick peas, as suggested below the recipe. I have also added potato and sweet potato, a can of fire-roasted tomatoes, and once a can of drained black beans when I didn’t have chick peas on hand. I have also done it with green lentils instead of red, and left out the tomato paste when I didnt have, or used water instead of broth. All times it came out great. Very versatile!

  3. i am making this after seeing you swipe up on Tisha B’Av. It smells amazing while it is cooking (I have doubled the recipe). When it comes to the lentils all I did was rinse and drain, did they require any pre-soaking?
    your adoring fan in melbourne :)

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