Lively Lentil Soup

This simple winter lentil soup is hearty, heathy, and adaptable. With protein, carbohydrates, and fibre in the lentils as well as nourishing greens, it’s a meal in a bowl.

Inspired by 101 Cookbooks, variations on this recipe might include adding cubes of butternut squash or kumura, adding quinoa or millet, or topping each serving with a poached egg. You can also make a thicker version by using less water and then spoon it over an omelette in the morning. You can also finish the soup by adding your favourite spices or spice blends. Smoked paprika, crushed chiles, or toasted cumin would all work nicely. In a pinch, use canned lentils and the soup will be ready in the time it takes to warm.



Lively Lentil Soup

  • 2 cups black beluga lentils (or green French lentils), rinsed
  • 1 tbs olive oil
  • 1 large onion, chopped
  • 1 tsp sea salt
  • 1 400g can crushed tomatoes
  • 8 cup water
  • 4-6 cup leafy greens (kale, spinach, chard, etc) rinsed, finely chopped with stems removed

Heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté until tender, a couple minutes. Stir in the tomatoes, lentils, and water and cook for 20 minutes or until lentils are tender. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of unsweetened Greek yogurt if desired or finish the soup with a drizzle of good olive oil instead. Serves 4 as meals.