Lentil Soup
Recipe type: Soup
Cuisine: vegan and gluten free
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups lentils
  • 6 cups vegetable broth
  • 1 onion
  • 3 stalks of celery
  • 3 carrots
  • 4 cloves of garlic
  • 1 tbsp turmeric
  • 1 tbsp whole cumin
  • 1 tbsp whole coriander
  • 2 tbsp avocado oil
  • sea salt
  • lemon
  • Jalapeño or other chili (optional)
  1. In a spice or coffee grinder grind the cumin and coriander
  2. Heat the oil in a heavy bottomed pot
  3. Add the onions and sauté for a few minutes until they start turning translucent (add some salt to taste)
  4. Add the garlic and stir around for another minute
  5. Add the spices and stir around until you smell the fragrance
  6. Add the celery and carrots (add more salt to taste) and stir around and let sauté for a few more minutes
  7. Add the chili or jalapeño (if you decided on it)
  8. Now add the broth and the lentils and the juice of the lemon and taste and add salt if needed.
  9. Bring to a boil and then turn down your heat and simmer for about forty minutes or until the lentils are tender. You can add more lemon or salt to taste. I served this soup with some short grain brown rice and avocado.
Recipe by Peoples Nutritional Consulting at http://peoplesnutritionalcoaching.com/2015/01/lentil-soup/