Classic Lentil Soup

Lentils are a staple in plant based cuisine. They are an excellent source of soluble fiber, protein, and energy! We love them on their own or added to a good salad, but we find them the most enjoyable in a cozy soup.
— Kaitlyn

Try this soup with your favorite blend of herbs and spices and let us know your favorites!



  • 2 tbsp olive oil

  • 1 cup onion - finely chopped

  • ½ cup carrot - finely chopped

  • ½ cup celery - finely chopped

  • 2 tsp kosher salt

  • 1 pound (450g) (black) lentils

  • 1 cup tomatoes

  • 2 quarts (2l ) vegetable stock

  • ½ teaspoon  garlic powder

  • ½ teaspoon  ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon Curcuma by Amanprana  (or ½ teaspoon tummeric)

  • 1 tsp Black pepper

  • Parsley - chopped (optional)


Classic Lentil Soup

Place the olive oil in a large pot or dutch oven and set over a medium heat.

Once hot, add the onion, carrot, celery and salt.
Sweat until the onion are translucent, approximately 6 to 7 minutes.

Add the lentils, tomatoes, broth & herbs and stir to combine.

Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Using a stick blender, puree to your preferred consistency or leave as is.

Top with some chopped parsley & serve.




An De Smedt