In the interest of full disclosure, this recipe is NOT originally mine. The main author of this recipe is Heidi. I have made my own tweaks and changes to it over time, but really this idea her genius. And I do mean genius because a soup this simple and easy to make should not be this satisfying and delicious.

There is about 15 minutes of prep work and then an hour of cook time. Plus you need just one pot, a short ingredient list, and common spices. But the payoff is like a million bucks. I have made this soup many a time for company and everyone has loved it. It reheats well too so don’t be afraid to make the whole batch!


  • 1 tbsp oil (I use coconut oil)
  • 1 large carrot, chopped
  • 1-2 stalks celery, chopped
  • ½ medium yellow onion, diced
  • 2-3 cloves garlic
  • 1 cup dried lentils
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/8 tsp pepper
  • Salt to taste
  • 6 cups stock of choice


Preheat a large stock pot. Add oil. Saute the carrots, celery, and onion till the onion is translucent. Add garlic and saute another 2 minutes (or so). Add in lentils and spices, stirring quickly just to combine. Add stock. Bring to a simmer and let cook uncovered for 45-60 minutes.

Betty Note – sometimes I do have to add some more liquid part way through the cooking process, it depends on how much broth I want that day!

Makes 6-8 servings.

Love and soup season,



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