Lentil Soup

Submitted By: Cindy Lou Haun


  • 2 tbsp. olive oil
  • 1½ cups diced carrots
  • 1½ cups diced onion
  • 1½ tbsp. minced garlic
  • 2 (32 oz.) cartons chicken broth (or vegetable broth)
  • 1 (14.5 oz.) can diced tomatoes
  • 1 cup dried (brown or green) lentils, rinsed
  • Salt
  • Ground black pepper
  • 2 or 3 cups packed chopped kale or spinach
  • 1 tbsp. lemon juice
  • Optional:
  • 1tbsp. Italian seasoning
  • Instructions

    Heat olive oil in a large pot over medium-high heat. Add carrots and onions. Sauté 2 minutes then add garlic. Pour in chicken broth (or vegetable broth) and tomatoes. Add lentils, salt and pepper to taste, and if using, Italian seasoning. Bring to a boil then reduce heat to medium-low. Cover and simmer 35 minutes, stirring occasionally. Add the kale or spinach and simmer 10 minutes longer. Stir in lemon juice. At this time, add 1 cup water to thin as needed (as the soup rests the lentils soak up more of the broth). Serve warm with parmesan cheese if desired.