Simple Feel Good Lentil Soup

My husband is the soup master.  Really, he is.  My favourites range from cream of mushroom, leek and potato, and his simple lentil soup.  With this, I was in the process of thinking up dinner, and thought a delicious, comforting soup would be ideal seeing that we have been nursing our sick toddler back to health from a nasty cold these past few days.  The husband decided to take over.  It turned out fabulous, as always.  Please also keep in mind he cooks as though we are feeding an army, so you can cut this recipe in half if you’re not looking for lentil soup leftovers, or you can stick with this recipe serving and freeze it for rainy days!

Simple Feel Good Lentil Soup Recipe

Lentil Soup

Makes 6-8 servings


  • 4 cups green or brown lentils, rinsed
  • 6 cloves garlic, minced
  • 5 small carrots, sliced
  • 4 onions, chopped
  • 6 cups vegetable broth
  • 1 teaspoon white vinegar
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 tablespoon curry powder
  • Kosher sea salt and pepper to taste

Onions and Carrots


  • In a large saucepan over medium heat, warm the olive oil.  Add the onions, carrots, and curry.  Cover and cook until the onions have caramelized, about 15 minutes. Be careful not to burn the onions, stir often.
  • Add the vegetable stock, lentils, and bay leafs.  Turn the heat to high and bring all to a boil.  Cover and cook for about 30 more minutes.
  • After 30 minutes, check the consistency of the soup.  If you would like it a little thicker, you can partly purée it now (we didn’t).  Alternatively, if you would like it less thick, add a splash of water.  Season with salt, pepper, and vinegar.
  • Serve and enjoy with a nice baguette.  We love this baguettine made from organic kamut flour, organic chia seeds, and flaxseed flour by Bleu-Blanc-Coeur.

Bleu-Blanc-Coeur Baguettine

Lentil Soup

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