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Healthy Lentil Soup
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5 from 2 votes

Healthy Lentil Soup

Thick and comforting, this Healthy Lentil Soup has great hearty flavor! Ladle up a few bowls of this wholesome soup to enjoy on chilly days.
Prep Time15 minutes
Cook Time50 minutes
Passive time0 minutes
Servings: 8
Author: Francine Lizotte
Course: Appetizer
Cuisine: International
Keyword Comfort Food, Gluten Free, Healthy, Legumes, Low Sodium, One Pot Meals, Vegan & Vegetarian, Vegetables, Winter Recipes

Ingredients

  • 2 tbsp. olive oil tips & tricks
  • 1 tbsp. butter
  • 1 1/2 cups yellow onions, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped tips & tricks
  • 1/4 tsp. ground Himalayan sea salt, or to taste
  • 3 large cloves garlic, pressed
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1 cup green lentils, sorted and rinsed
  • 1 cup red lentils, sorted
  • 1 can (28 oz.) whole tomatoes, crushed
  • 6 cups low-sodium vegetable broth (substitute low-sodium chicken broth)
  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. freshly squeezed lemon juice tips & tricks
  • 3 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

  • In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
  • Add garlic and freshly ground black pepper; sauté for only 1 minute.
  • Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
  • Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
  • Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.