Lentil Soup


As we are changing to a whole-foods, plant-based diet (especially after watching Forks Over Knives), I am learning so much about different foods that we normally do not eat.  One of those is lentils.  According to Wikipedia, “The lentil is an edible pulse/bean.  It is a bushy annual plant of the legume family, grown for its lens-shaped seeds.  It is about 40 centimetres tall and the seeds grow in pods, usually with two seeds in each.”

lentil soup, 3

We have been using lentils in our tacos instead of meat now and I have to say, we like the lentils even more than meat.  They are tasty, filling and a great plant-based, high-protein alternative to eating meat.

I really like lentil soup.  We have been eating Amy’s Organic Lentil Vegetable Soup, low in sodium for some time now.  It is very good but I am quickly learning that anything homemade with nutritious ingredients is much healthier for you.  Plus, even though we eat the low sodium version, it still has 340 milligrams of salt per serving.

So, I set out to make our own lentil soup.  I am very pleased with the end result and hope you enjoy it, too!

(I use organic ingredients whenever I can).

Lentil Soup


  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 4 carrots, diced
  • 4 stalks celery, chopped
  • 3/4 cup dry lentils (I used organic green lentils)
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 Tablespoon parsley
  • 1/2 teaspoon sea salt
  • 6 cups water


1. In a large pot, heat oil over medium heat. Add onions, carrots and celery.  Cook and stir until onion is tender.  Stir in garlic, oregano, basil, bay leaf, parsley and sea salt and cook for 2 minutes.

2. Stir in lentils and add water.  Bring to a boil.  Reduce heat and simmer for at least 1 hour (until lentils are tender).  Enjoy!

It’s all about the journey…


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