Red Lentil Vegetable Soup

This soup is a staple in my household. It is nourishing, simple, clean, and so good. It is warm enough to have in the winter, and still bright enough to have in the spring/summer season. Sometimes I’ll add more veggies to it, depending on what is in season, or keep it simple with just greens, lemon, herbs, and pepper. I’m sure if you start making this it will become a staple in your household as well.


2 Tb extra virgin olive oil

1 shallot, diced

4 stalks celery, diced

4 large carrots, diced

1/2 fennel bulb, diced

1 Tb of ginger, grated

1 tsp ground turmeric

4 cups vegetable or chicken stock

bunch of thyme sprigs

2 cups filtered water

1 heaping cup red lentils

bunch of swiss chard, chopped and/or arugula

salt and pepper

To serve:

extra virgin olive oil

freshly squeezed lemon juice

freshly ground black pepper

fresh basil/parsley


Warm olive oil in a medium-large pot over medium heat. Add shallot, celery, fennel, carrot, salt and pepper, and saute until softened and golden. Add grated ginger and turmeric and saute for one minute. Add lentils, stock, water, and thyme sprigs, and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 30 to 35 minutes until lentils are cooked and become creamy, stirring every 10 minutes to make sure lentils don’t stick. Remove lid, add more salt if necessary, and remove thyme springs. Turn off heat, add swiss chard (or arugula) and cover again for 10 minutes until greens are just wilted. To serve, drizzle with quality extra virgin olive oil, a good squeeze of lemon juice, freshly ground black pepper, and some fresh torn basil or parsley leaves.





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