Vegetable Lentil Soup

Vegetable Lentil Soup

This soup has never let me down. It is hearty, delicious and easy to make. It’s the perfect soup to whip up on a rainy day when you’re needing a big bowl of healthy comfort food. As my neighbor Liz says “I don’t know what you put in that soup but it is beyond addicting”. 


1 tablespoon coconut oil
1 yellow onion, diced
2 celery stalks, diced
3 carrots, peeled and diced
1 1/2 cups Brussels sprouts, halved*
3 garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1 teaspoon smoked sweet paprika
1/2 teaspoon ground coriander
1 can diced, crushed, fire roasted or stewed tomatoes
8 cups vegetable broth
1/2 cup dried lentils, rinsed and picked through
1 small bundle of kale, chopped into bite sized pieces

*You can also sub fresh Brussels sprouts for frozen. Do not thaw or halve before adding to soup.


Step 1:
In a stock pot over medium heat melt the coconut oil. Add in the celery, carrots, onion and sauté for 6-8 minutes.

Step 2:
Add in the Brussels sprouts, sauté for another 3 minutes. If you’re using frozen Brussels sprouts, add them in at Step 4 instead.

Step 3:
Toss in the garlic and continue to cook for 2 more minutes.

Step 4:
Stir in the spices and sauté for another minute before adding in the can of tomatoes, vegetable broth and dried lentils.

Step 5:
Bring to a boil before reducing to a simmer. Place a lid on halfway and simmer for 35-45 minutes, or until the lentils are cooked.

Step 6:
Stir in the kale, place the lid back on the stock pot and simmer until the kale is wilted, about 2-3 minutes.

Additional Notes:

  • Always buy organic if possible
  • If you don’t have an immediate use for the remaining celery and carrots you purchased for this recipe you can chop them up and freeze them in small portions to use as future soup starters in the future
  • Serves 4-6 large bowls

Recipe source: unknown
Picture source: William and Sonoma

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