Lentil Soup

Great for lunch and dinner, we enjoy making this soup all winter long! We hope to inspire you to make healthy soups this Fall and Winter too!… Enjoy!

Lentil Soup

Total Time: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 servings


  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot1/2 cup corn kernels
  • 1/2 cup finely chopped celery
  • 1/2 cup corn kernels
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin
  • 1/2 teaspoon freshly ground grains of paradise


  1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
  2. Once hot, add the onion, carrot, celery,corn kernels and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
  3. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil.
  4. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
  5. Using a stick blender, puree to your preferred consistency.
  6. Serve immediately.

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