Quick and Easy Lentil Soup

Quick and Easy Lentil Soup

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By Gina Zammarchi Serves: 6-8
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes


  • 2 c. chopped carrots
  • 2 c. chopped celery
  • 2 c. chopped onion
  • 4 cloves minced garlic
  • 1 teaspoon coriander
  • 1 Tablespoon mineral salt
  • 1 teaspoon pepper
  • 4 bay leaves
  • 9-10 cups chicken or vegetable stock
  • 1 can diced tomatoes, optional
  • I diced bell pepper, optional
  • 1 cup lentils, brown, green or red
  • 4 cups cabbage, thinly slice, optional
  • 8 cups greens (spinach, kale, chard, etc.)
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • ¼ c. packed chopped parsley, optional



In a large stockpot or Dutch oven, heat one tablespoon of olive oil or coconut oil over medium-high heat. Add carrots, celery, onion, garlic, salt and pepper, and sauté until the onions are translucent.


Add coriander, bay leaves, stock, tomatoes, bell pepper, and lentils. Bring to a boil, and then lower heat and simmer uncovered for 20 minutes.


Add cabbage and greens. Taste for seasoning, adding more salt and pepper as needed. Cover and simmer for 5-10 minutes or until veggies and lentils are tender. Stir in red wine vinegar and parsley. Serve hot with a thick slice of sprouted or sourdough bread if desired. Enjoy!

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