Classic Lentil Soup

It’s been breezy and brisk in NorCal lately. This lentil soup has been on repeat for the last few months, varying a little each time. It’s so easy to prepare. Just chop a few veggies, saute, and add lentils and spices. After 20 minutes, it’s perfectly soft and ready to eat.

Lentils are a fantastic source of protein and fiber, and they’re easier to digest than most beans. If you’re new to lentils though, you should ease into them. Eat a small portion before diving into a big bowl. As your gut bacteria adjust, your body will get used to digesting them over time.

I soak my lentils 1-2 days so they sprout. This step is totally optional, but it does eliminate most of the lectins, which can cause inflammation for some people.

Classic Lentil Soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 1 1/2 cups French lentils (green)
  • 1 yellow onion
  • 2 celery stalks
  • 2 carrots
  • 4 cloves garlic
  • 1 tbsp fresh thyme leaves (stems removed)
  • 4 cups water (or veg broth)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 dash cayenne pepper (optional)
  • juice of 1/2 lemon


  • Finely chop all veggies.
  • Heat a big soup pot over med-high. Add a swirl of avocado oil. Sauté onion, celery and carrot about 5 minutes.
  • Add garlic and sauté 1 minute.
  • Add lentils, broth and thyme. Simmer 20 mins.
  • Add salt and pepper. Optional: add torn kale and a big squeeze of lemon, and turn off the heat.




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