• 8servings
  • 75minutes
  • 185calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups dry lentils (yellow or orange lentils)

  2. 4 cups water

  3. 2 low-sodium chicken bouillon cubes

  4. 2 carrots , diced

  5. 1 onion , diced

  6. 1 -2 bay leaf

  7. 3 -4 garlic cloves (to taste, or use garlic powder)

  8. 1 cup vegetable soup (carrefour root vegetable soup)

  9. 1 tablespoon ground cumin (to taste, start with 1 tsp and add more)

Instructions Jump to Ingredients ↑

  1. Rinse lentils well.

  2. Saute onions in large pot, adding carrots and garlic after onions have softened. Cook until veggies are soft and aromatic.

  3. Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.

  4. Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.

  5. Blend soup in blender or with immersion blender until texture is mostly smooth.

  6. Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).


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