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In the Kitchen - Lentil Soup

Christy wears The Constance Dress in Cocoa Plaid

I’ve been a fan of the site My New Roots for so long now, and this lentil soup has become a staple of mine in the fall and winter. The recipe itself is simple, but the soup is filling and nourishing, and easily customizable with whatever veggies and greens I have lying around, like spinach, potatoes, and zucchini. Lentils are a highly potent legume, packed with protein, fiber, folic acid, and potassium. I’ve included a few additions I often make, and hope you enjoy making this comfort dish as much as I do.


1 cup red lentils, picked over and rinsed very well
1 large onion, or a couple leeks, chopped
5 cloves garlic, minced
1 Tbsp. minced ginger root
1 Tbsp. Ground cumin
¼ tsp. cayenne pepper
1 15 oz. can of tomatoes; or 4 large, fresh tomatoes, chopped
4 cups stock
salt to taste
1 un-waxed, organic lemon

Christy’s Additions:

1 Tbsp. Curry Powder


Rinse the lentils very well until the water runs clear.

Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft. Add a pinch of salt.

Add spices and stir for another minute or so, until fragrant.

Add tomatoes, 3 slices of lemon and rinsed lentils, Broccoli, Zucchini, Potato, then add vegetable stock. Stir well.

Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice.

Add Spinach at the very end

Serve hot with some cilantro, green onions or parsley on top with a slice of lemon. Delicious!

Serves 4.

Christy wears The Constance Dress in Cocoa Plaid

“There’s nothing like a bowl of homemade soup, and this recipe is simple, yet so filling and nourishing.”