Savory Lentil Soup

Prep Time

20 minutes

Prep Notes

This recipe can easily be doubled for more servings.

Cooking time for lentils varies. If you choose to soak the lentils, cooking time will be reduced. Soaking is not necessary, but it does help with digestion, and cuts down on cooking time.

Cooking Time

45 to 90 minutes; depending on lentils


4 Servings


  • 1 cup dried lentils (soak 24 hours for shorter cooking time; but not required)
  • 1 onion, chopped
  • 3 carrots, peeled and diced
  • 3 large celery stalks
  • 4 cups low-sodium organic vegetable broth (more if necessary for consistency)
  • 1 14.5 oz can diced tomatoes, try organic, Muir Glenn fire roasted for a special treat.
  • Or, 1 - 2 diced fresh, organic tomatoes
  • 2 teaspoons Kosher, sea salt, or pink Himalayan
  • 2 bay leaves
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder


1. Saute onions and celery in 2-3 tablespoons of broth - add the salt & "sweat" cook until soft & translucent. Do not brown.

2. When vegetables are translucent, add all remaining ingredients, cover and cook approximately 45 minutes, checking to see when lentils become soft, and all vegetables cook thoroughly.

3. If you choose, and have an immersion blender, you can immerse the blender into the soup and "mulch" it to a nice, thick, chunky consistency.

4. Or, you can put 1/2 the soup into the blender, or food processor, and blend or process until mixed, and pour back into the remaining lentil soup.

Taste, and season more if desired.


This soup was inspired by Alton Brown at the Food Network.