An “Everything Lentil” Soup


The more it rains in Seattle the more I crave hearty soup. Hearty soup that has lentils.

What can I say; I am addicted to lentils.

Some of my best meals have been made on the fly with no direction. No recipe. No problem. I peek in the fridge, evaluate my pantry and make a quick sketch in my head of what would work in a pot.

Is it really that simple? Yes. And this is why I love soup.

Everything Lentil Soup

  • 8 cups water/vegetable stock
  • 2-3 tablespoons EVOO
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 heaping tablespoons minced garlic
  • 1 sweet potato, chopped
  • 1 red bell pepper, chopped
  • 1/2 head of chard/collard greens, ripped into large pieces + stems
  • 2 cups dry lentils
  • 1 cup uncooked quinoa
  • salt and pepper to taste
  • large handful dried basil and parsley


In a large soup pot, add EVOO and turn on Medium heat. Add chopped onion, carrot, celery and a pinch of salt. Cook until onion is soft, about 5 minutes. Add garlic, red pepper, potato and greens. Cook for another 5 minutes.

Add liquid, lentils and dried herbs. Bring to a boil then turn to medium/low heat and cover. Cook for an hour OR until lentils are soft.

Add dry quinoa, cover and let cook for 12-15 minutes. Taste to see if it needs more salt/pepper. Turn on heat and let sit for 10-20 minutes. Soup will be thick and delicious!



This entry was posted in lentil, soup, vegan, vegetarian. Bookmark the permalink.

Share the love!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s