Hearty Winter Lentil Soup.
Prep time
Cook time
Total time
Recipe type: Soup, Quick and Easy,
Serves: 6 - 8 servings.
  • 2 tablespoons olive oil
  • 1 large onion, peeled and diced
  • A sprinkling of sea salt
  • 3 sticks of celery, diced
  • 4 carrots, peeled and diced
  • 2 leeks, thoroughly washed and finely chopped
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 1 heaped teaspoon cumin,
  • ½ teaspoon sumac (optional)
  • 1 cup of le puy lentils, washed
  • 1 heaped tablespoon tomato paste
  • 32 oz vegetable or chicken stock OR bone broth
  • 1 fresh sprig of rosemary
  • 1 bay leaf
  • 1 small splash red wine vinegar
  1. Heat the olive oil in a heavy saucepan or Dutch oven. Add the diced onion and saute on a low heat until golden - about 15 minutes. Sprinkle over a little salt to prevent the onions burning. Stir well from time to time.
  2. Add the celery, carrots, garlic, black pepper, cumin and sumac, stir well to combine - a Heavenly aroma will be released by the spices. Add the drained lentils and tomato paste, stir well.
  3. Add the stock, sprig of rosemary and bay leaf, bring to the boil, turn down to a simmer and partially cover with a lid. Simmer on low for approximately 45-50 minutes or until lentils are tender but not mushy.
  4. When the lentils are cooked, remove the bay leaf and add a splash of red wine vinegar.
  5. To serve, sprinkle over some olive, oil, parmesan cheese and fresh parsley. Enjoy!
Recipe by The Well Fed Yogi at http://www.thewellfedyogi.com/2017/01/13/lentil-soup/