Lentil soup is very easy to make and delicious. It’s great to serve alone for lunch or dinner or with a salad, frittata, chicken or roasted vegetables.

Products shown in picture:

Bowl and spoon are by Kiddobloom 

Recipe

Makes about 4 servings

A quick, easy, nutritious and delicious soup. My family loves this soup.

It’s a one pot meal and great for those busy days. I also used a combination of kale and spinach; you can use both, either one or any other leafy green.

Ingredients:

🧡1 cup lentils, washed and drained (I like to use French Green Lentils)

🧡3 tablespoons oil, I used avocado oil

🧡1 medium or 1/2 a large onion, diced

🧡2 celery sticks (the rib), diced

🧡1 carrot, peeled and diced

🧡1/2 red bell pepper, diced

🧡1 teaspoon thyme, optional but helps add flavor

🧡1 tomato, diced

🧡2 garlic cloves, minced

🧡1 tablespoon tomato paste

🧡4 cups low sodium chicken or vegetable broth

🧡2 cups water

🧡Few small noodles (like vermicelli) or small pieces of pasta

🧡1 cup Cilantro, small diced

🧡1 large Kale or 1 cup spinach, small diced

🧡Salt to taste, about 1/2-1 teaspoon depending on your preference (may leave it out of your little ones portion, if desired)

🧡1/2 teaspoon ground pepper

Method:

Add oil to a pan and allow it to get hot.

Add diced onion, carrot, celery, red bell pepper and thyme. Mix and allow to sauté for a few minutes, about 3 minutes.

Add the diced tomato and allow it to soften. Mix and break it down with a wooden spoon while it’s cooking. Once the tomato has softened, add the tomato paste and cook for a few seconds. Add the minced garlic, mix, and cook for a few seconds. Add the rinsed lentils and mix to combine. Add the chicken broth and water. Mix and let it come up to a boil. Once it boils, add the pasta and mix.

Once it comes back up to a boil again, lower the heat to low, cover it with a lid and allow it to simmer for 30 minutes or until the lentils have softened. Add the small diced cilantro, kale, salt and pepper. Allow it to cool and serve.