Lentil Soup {Recipe}

A friend of mine and I have decided to join forces and help each other get back on track, foodwise.  We select our juice of the week and share the cost of the produce, but since she owns the juicer, she has graciously agreed to juice for us.  My task is the lunch.  This week we decided to pick a recipe high in folates (folic acid) to meet both of our health needs.  Since lentils seems to be at the top of the folate list, lentil soup was the lunch recipe for this week.  The original recipe was for sausage lentil soup, but I omitted that and of course amped up some of the spices.  The recipe is as follows.

{Image Source}

Lentil Soup
adapted from LightandTasty.com

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, halved and thinly sliced
1 medium parsnip, halved and thinly sliced
2 garlic cloves, minced
32 oz. low-sodium chicken stock
1 cup dried lentils, rinsed
1 can stewed tomatoes, cut up
1 tablespoon Worcestershire sauce
1 cup fresh baby spinach
*1/2 tsp dried oregano
*1/4 tsp ground cumin
* salt and black pepper

* these ingredients weren't really measured; add to taste


In a large saucepan coated with olive oil, cook and stir onion and celery over medium-high heat for 2 minutes.  Add carrots, parsnips, and garlic and cook 2-3 minutes longer or until onion is tender.

Stir in broth, lentils, tomatoes, oregano, cumin, and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender.

Stir in Worcestershire sauce and add salt to taste.  After seasonings are adjusted, add spinach and cook until spinach is wilted.

A few cell phone images....
I would normally have at least one image of the soup in a bowl, but it was too yummy and well, you know how that goes!

Bon Appetit,

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  1. Copied it down! Thank you again, Libby! xoxo

  2. Sausage lentil soup is an absolute favorite around here. I always have to make sure I have all the ingredients on hand just in case someone around here wants a quick soup. Yum!!!


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