Lentil Soup Recipe

Lentil Soup. Easy. Cheap. Healthy. Delicious!

In All, Jenna Maye, Lifestyle, Nutrition by Talia SmithLeave a Comment

Growing up in a low-income household, I learned how to make meals using very few quality ingredients. The one thing my mom always made to stretch our groceries was soup, and as I reflect as an adult I completely understand why.

Soups are a great way to use up the extra veggies in your fridge and are generally inexpensive to make. I tend to make at least one soup a week to balance out my meals, and it helps me keep healthy food around that can be ready in minutes! A go-to for me anything with lentils — they’re very hearty, so they’ll fill you up and stay with you until your next meal.

The best part? Lentils are super good for you. They’re high in protein, fiber, manganese and folate. They’re also relatively easy to make and a very versatile ingredient.

I find if I make a big batch of soup on a Sunday, it’ll last a few days in the fridge and then I freeze the other half in containers. This ensures that I have a variety of soups to choose from in my freezer at all times for last minute meals or those evenings when I get home late and can’t be bothered to cook.

I have a variety of ways I like to make lentil soup, but this recipe is one my cousin shared with me and I’m excited to pass it along because it is delicious!


1 jumbo sweet onion, diced
3 carrots, diced
4 large stalks of celery, diced
½ head of cauliflower, diced
2 parsnips, diced (optional)
1 large sweet potato, diced (or 2 if you don’t use parsnips)
1 bunch dinosaur kale, roughly chopped
4 cloves garlic, minced
1 ½ cups green lentils, rinsed

8 cups cold water
3 tbsp Better Than Bouillon™ low-sodium vegetable base
1 tbsp paprika
½ tbsp ground coriander
½ lemon
Salt and pepper (to taste)

Optional garnishes:
Spoonful of plain yogurt
Fresh cilantro
Sliced scallions


Heat 1 tbsp of olive oil in a large soup pot on just below medium heat. When the oil begins to shimmer, add the onions, celery and carrots, and saute until the onions begin to turn translucent, about 10 minutes. Add the garlic and continue to saute for another 5 minutes.

Add the cauliflower, parsnips and sweet potato, and continue to saute until the vegetables have slightly softened, about 5 minutes. Add the lentils, water and Better Than Bouillon™ and increase the heat to bring to a boil.

When the soup begins to boil, reduce the heat to low. Add the spices and continue to simmer until the sweet potatoes have softened and the lentils are cooked, about 15 minutes. Season with salt and pepper. Add the kale and simmer for an additional 5 minutes. Turn off the heat.

Using an immersion blender, puree one third of the soup. This will thicken the broth and blend all of the flavours together. Add a squeeze from ½ lemon and stir.

Divide into bowls and enjoy!

Cooking time: 40 minutes

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