Lentil Soup

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Total Time 55 mins
Servings: 4
Best Season: Suitable throughout the year



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  1. Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.

    In a large heavy pot, heat 2 tablespoons of extra virgin olive oil. Add garlic, onions, carrot, and celery, and cook over medium-high heat for 4 to 5 minutes, stirring regularly.

  2. Add the cumin, curry powder, thyme, and parsley. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

  3. Pour in the lentils, broth, and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking.

  4. Remove the pot from the heat and stir in 1 tablespoon of lemon juice and parsley. Taste and season with more salt, pepper, and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes. Blend half of the lentils with their own juice and add to the rest of the soup to make it creamer and cook for another 5 minutes.

  5. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Nutrition Facts

Serving Size

Servings 4

Amount Per Serving
Calories 242kcal
Calories from Fat kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Trans Fat g
Cholesterol 0mg
Sodium 701mg30%
Potassium 902mg26%
Total Carbohydrate g
Dietary Fiber g
Sugars 5.2g
Protein 16.7g34%

Vitamin A IU
Vitamin C mg
Calcium 9 mg
Iron 36 mg
Vitamin D 0 IU
Vitamin E IU
Vitamin K mcg
Thiamin 0 mg
Riboflavin mg
Niacin mg
Vitamin B6 mg
Folate mcg
Vitamin B12 mcg
Biotin mcg
Pantothenic Acid mg
Phosphorus mg
Iodine g
Magnesium mmol
Zinc mcg
Selenium mg
Copper mg
Manganese mg
Chromium mcg
Molybdenum mg
Chloride mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Average cost of recipe per serving: $ 1.43

Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.

Adapted from: cookieandkate.com 

View the Recipe Card from Recipe Club here: ENG | SPA 

Keywords: Lentils, Tomatoes, Vegetable Broth, Kale, Celery, Carrots, Parsley
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