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Easy Lentil Soup

What I love about this soup is that it can be dressed up and served as a main course and is an easy weekday meal. You can soak your beans or used canned if you'd like. Lentils are high in fiber and protein so this is a wonderful choice if you are wanting a meatless meal.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Soaking time (overnight optional) 3 hours
Total Time 1 hour
Servings 6 people
Author Lemon Grove Lane

Ingredients

  • 14 ounces (or 1 1/2 cups) lentils soaked overnight or canned
  • 2 tbsp coconut or olive oil
  • 1 medium onion (diced)
  • 1 tsp salt
  • pepper
  • 3 cloves garlic
  • 2 medium carrots (about 3/4 cup chopped)
  • 2 stalks of celery (chopped)
  • 1/4 cup cilantro
  • 1 bay leaf
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 14 - 16 ounces beef or chicken bone broth (may substitute veggie broth for vegan option) Add extra water as needed during the cooking process.

Instructions

  1. Rinse and soak lentils overnight if possible or simply use canned. Soaking lentils reduces cooking time and makes them easier to digest.

  2. In your dutch oven or heavy soup pot, heat coconut or olive oil over medium heat and add onion and salt. Simmer for a couple minutes.

  3. Add garlic and pepper and continue to cook until onions are translucent, about 4 or 5 minutes. Add water during the cooking process if needed.

  4. Add celery, carrots, cilantro, bay leaf, and seasonings to pot and cook for about 4 minutes.

  5. Add lentils and broth to your soup pot. Give everything a good stir and simmer for approximately 40 minutes. Your lentils will start to break up if they are overcooked.

  6. Salt and pepper to taste and serve!