Lentil Soup


Serves 6

This hearty soup recipe is a slightly adapted version of Alton Brown’s and is my all time favorite!  Lentils are a nutritional powerhouse, rich in dietary fiber, folate, iron and a whopping 18 grams of lean protein per cup!  They help to reduce cholesterol and studies show that eating foods high in fiber-- like lentils, reduces your risk of heart disease.  

Not only is this soup the perfect power-packed entrée, but also super easy to prepare and so delicious!


  • 2 tablespoons Olive Oil
  • 1 cup finely chopped Onion
  • ½ cup finely chopped Carrot
  • ½ cup finely chopped Celery
  • 2 teaspoons sea or Kosher Salt
  • 1 lb. Lentils, picked and rinsed
  • 1 cup peeled and chopped Tomatoes
  • 2 cups chopped Kale
  • 2 quarts Chicken or Vegetable Broth
  • ½ teaspoon Freshly Ground Coriander
  • ½ teaspoon Freshly Ground Cumin
  • ½ teaspoon Freshly Ground Pepper
  • Parsley for garnish (optional)


  • Place olive oil into a large 6 quart Dutch oven and set over medium heat.  Once hot, add the onion, carrot, celery and salt and sweat until onions are translucent, approximately 6-7 minutes.
  • Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine.  Increase heat to high and bring to boil.  Reduce heat to low; cover and cook at a low simmer until the Lentils are tender, approximately 40 minutes.  
  • Add chopped kale and then using a stick blender, puree to your preferred consistency.  I like to puree about half of the lentils and leave the rest whole.
  • Garnish with parsley and enjoy!