• Katherine Arthurs

Vegetable Lentil Soup

Do you like lentils? Honestly, they aren't my favorite BUT knowing they have fiber, folic acid and potassium helps me PLUS this soup is delicious with some cornbread..any excuse. AND you can make it vegetarian!


Vegetable Lentil Soup


2 tablespoons olive oil

1 medium onion, chopped

1 large leek, chopped & cleaned

3 large cloves garlic, minced

5 small/medium carrots, peeled and chopped

5 medium stalks celery, chopped

2 heaping tablespoons tomato paste

1 lb. lentils, picked over and cleaned

3 bay leaves

1 heaping teaspoon cumin

1 heaping teaspoon thyme (fresh or dried)

1 teaspoon each salt & pepper, plus more for seasoning

1 1/2 quart chicken bone broth or vegetable stock


In a large stock pot, heat over medium/low heat the olive oil, onion and leeks. Saute until the onion and leeks are soft about 3-5 minutes, stirring occasionally. Add the garlic, carrots and celery and saute for another 4 minutes. Add tomato paste and stir to cook for at least 2 minutes to cook off the raw tomato flavor.


Add the lentils, bay leaves, cumin, salt and pepper. Stir to combine. Add bone broth/stock. Cover the pot but leave a small air pocket. Bring up to a boil then turn to low to simmer. Simmer for 30 minutes. I like to check on it at around 15 minutes, to stir and check for liquid - it may need more.


Serve right away with chunky bread or freeze for another day!

This recipe was made #glutenfree and #dairyfree