Food File: Cozy Up With this Easy Vegetable Lentil Soup

There’s nothing like a comforting, healthy, and hot bowl of soup during the cold months of winter and lentil soup is one of my favourite recipes to make. I’ve been meaning to share this recipe because is my go-to and I’m sure you’ll love it. I particularly love the protein content, the practicality of one-pot meals, and the ease of just warming it up on days I don’t have time to cook. I usually make one big pot and then freeze individual portions in glass containers for future meals; because if there’s one thing I’ve learned that keeps me sane and allows me to multitask as a professional, single mom, and individual, is getting organized and planning ahead, and a freezer full of homemade meals and snacks ready to thaw when needed is KEY!

So here’s what you need to make this delicious, healthy, and high-protein soup to help you stay warm and cozy this Winter:

. 3 cups of lentils.
. 12 cups of water, plus 3 more.
. 1 tbsp salt.
. 1 red pepper, chopped.
. 1 tbsp. butter or coconut oil.
. 1 onion (medium-large sized).
. About 4 garlic cloves, minced.
. 2 celery stalks, chopped.
. 2 green onion stalks, thinly sliced.
. 1 large carrot, diced.
. 1 zucchini (diced, optional).
. Cilantro (to garnish, optional).
. Salt and pepper to taste.
* You can add more veggies if you like so, like sweet potatoes (make sure you put these at the beginning), spinach (add at the end), or anything you fancy!


. Wash the lentils and combine with the 12 cups of water in one big pot.

. Bring to boil and in the meantime heat the butter or coconut oil in a frying pan and sauté the onion, garlic, red pepper and salt over low heat for a couple of minutes until onions become transparent and tender.

. Once the water boils, let the lentils cook for 2-3 minutes and then bring to low heat.

. Add carrots, celery, green onion, and sautéed veggies.

. Add the 3 cups of water. 

. Cover and let it simmer for 25-30 minutes.

. Add salt and pepper to taste and serve with fresh cilantro and parmesan cheese 🙂

I usually leave a container in the fridge for the week and freeze the rest. When needed, just thaw in a pot or defrost in the microwave. Easy peasy 😉