Brown Lentil Soup
By Heather McDougall
Adapted from Colleen Patrick-Goudreau's The Vegan Table. I love to add steamed kale to this dish, but my boys like it just as it is.
Serves: 6-8
Prep Time: 15 min
Cook Time: 40 min
Ingredients
2 Tbsp
Water for sauteing
1
Large yellow onion, chopped
3 Cloves
Garlic, finely chopped
2
Carrots, finely chopped
2 Stalks
Celery, finely chopped
2 Cups
Brown lentils, picked through and rinsed
8 Cups
Vegetable broth
1/2 Tsp
Ground coriander
1/2 Tsp
Cumin
1 Tsp Or To Taste
Salt
Directions
1
Heat the water in a soup pot over medium heat. Once hot, add the onion, garlic, carrot, and celery, and cook until the onions are translucent, about 7 minutes. Add the lentils, stock, salt, coriander, and cumin, and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 35 to 40 minutes.
2
Serve as is, or using an immersion blender, puree to your preferred consistency. Alternatively, you may transfer a portion of the soup to the blender, puree, and then return to the pot.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.