Lentil Soup

Lentils are a great way to add fiber and iron to your diet. Lentils are also a good protein source for vegetarians or those that participate in meatless Monday. This is a quick, easy soup recipe that has about 20 grams of protein per serving.


Serves 6



1 pound dried lentils, rinsed

8 cups of beef or vegetable stock

2 tbsp tomato paste

1 bunch celery

1 sweet onion, chopped

4 large garlic cloves, minced

1/2 tbsp rosemary

1/2 tbsp Herbs of Provence

Salt and pepper to taste

2 tbsp olive oil



In a large soup pot, over medium heat, add olive oil. Add celery, onion and garlic. Cook until the onions are tender and the garlic is fragrant. Add the lentils, herbs, spices, tomato paste and beef stock. Stir and bring to a boil. Cover with a tilted lid to allow steam to escape. Reduce heat and let simmer for about 20 minutes.


This soup is versatile. You could add turkey sausage to give it more protein. Cook the turkey in the soup pot before adding the vegetables. Also, you can easily add a bag of frozen kale at the end of cooking. Carrots are a great addition as well.



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