Classic Lentil Soup with Basil Pesto

Flavor packed, gluten free, dairy free, antiinflammatory
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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 harissa or cayenne pepper (optional for spice)
  • juice of 1/2 lemon

Basil Pesto

  • 1 bunch basil, leaves only (about 2 cups)
  • 4 cloves garlic
  • 1/4 cup walnuts
  • 3 tbsp nutritional yeast
  • 1/2 lemon, juiced
  • 1/4 cup water
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp sea salt


  • Finely chop all veggies. (If making pesto, now is the time to mince your garlic and set it aside so the allicin has time to activate.)
  • 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, thyme, salt & pepper. Simmer 20 mins.
  • If making pesto, simply pulse all ingredients until slightly smooth.
  • Optional: To soup pot, add torn kale, a big squeeze of lemon, and any spice (harissa, cayenne) and turn off the heat. Top each bowl with a spoonful of pesto.


The lentil soup can be stored in the refrigerator for about 1 week or frozen for about 1 month. Basil pesto may be stored in refrigerator for up to 1 week or frozen in ice cube trays for single servings for about 1 month.