Lentil Soup


  • 1 tablespoon olive oil
  • ¾ -1 cup chopped and diced onion       
  • ½ cup chopped and diced celery             
  • 1 cup thinly sliced carrot                
  • 1 teaspoon cumin  
  • 1 teaspoon paprika             
  • Salt and pepper to taste
  • 1 Quart vegetable broth
  • 2 cups water    
  • 1 cup red lentils                  
  • 1 – 2 handfuls or fresh spinach (optional)          
  • Fresh cilantro (optional)



Sauté onion, celery and carrot in olive oil in a 4 qt pan for 5 minutes or until onions are translucent and vegetables soften.  Rinse the lentils and add to the pot along with the broth, water and spices.  Bring to a boil, then reduce heat to a simmer and cook 15-20 minutes until lentils and vegetables are tender. If adding spinach, add just a few minutes before serving and stir until wilted. Delicous served with fresh chopped cilantro.

Tip: add whatever vegetables you’d like.  For example, sauté diced red pepper with the onion, celery and carrots, or add chopped zucchini with the lentils and stock.  Experiment and have fun!