Recipe Review – Best Lentil Soup

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  Just as I recommend recipes to my 1:1 clients. The image(s) on this page are from my version. Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Best Lentil Soup Recipe

I love this Best Lentil Soup recipe from Cookie and Kate! This simple soup recipe is plant-based, comes together quickly, and uses mostly pantry staples. You can swap fresh greens at the end for frozen if you don’t have fresh on hand.

This is a great meal option for the end of the week when you’re running low on fresh items, or to meal prep on the weekend and enjoy all week.

To make, you’ll sauté onion and carrot in oil until onion is translucent. You’ll then add garlic and spices before adding diced tomatoes, lentils, broth and water. You’ll bring the soup to a boil and simmer for about 30 minutes, then use an immersion blender to partially blend the soup. Lastly, you’ll add greens and lemon juice. Yum!

What you’ll Need:

  • ¼ cup extra virgin olive oil

  • 1 medium yellow or white onion

  • 2 carrots

  • 4 garlic cloves

  • 2 tsp ground cumin

  • 1 tsp curry powder

  • ½ tsp dried thyme

  • 1 large can (28 oz) diced tomatoes

  • 1 cup brown or green lentils

  • 4 cups vegetable broth

  • 2 cups water

  • 1 tsp salt

  • Pinch of red pepper flakes

  • Freshly ground black pepper

  • 1 cup chopped fresh collard greens or kale

  • 1-2 tbsp lemon juice

Makes 4 servings 

Ready in 55 minutes

Want to make it? Click the link for the full recipe ?: Best Lentil Soup Recipe from Cookie and Kate

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