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Lentil Soup

With important nutrients like protein, iron, potassium and fiber, this hearty, earthy soup is great for recharging and warming up after a winter workout.

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 3 T extra virgin olive oil

  • 1 onion (chopped)

  • 1 t sea salt

  • 1/2 t pepper

  • 1/2 c chopped celery

  • 1 c chopped carrot

  • 5 cloves garlic (minced)

  • 1 1/2 t ground cumin

  • 1 1/2 t ground coriander

  • 1/2 t chili pepper

  • 2 c lentils* (any color except red)

  • 2 quarts vegetable stock

  • Juice of 1 lemon

  • 1 c Stonyfield Organic Low Fat Plain Yogurt

Calories: 250, Calories from Fat: 60, Total Fat: 6g, Saturated Fat: 1g, Sodium: 370mg, Total Carbohydrate: 35g, Dietary Fiber: 16g, Sugars: 5g, Protein: 14g, Vitamin A: 50%, Vitamin C: 15%, Calcium: 10%, Iron: 20%


Step 1

In a large pot over medium-high heat, add olive oil. Add onions, sea salt and pepper. Sauté until onions are clear, about 3-5 minutes. Add celery, carrot, garlic, cumin, coriander and chili pepper. Stir and cook until veggies are soft. Add lentils. Stir until lentils are coated with oil.

Step 2

Add enough stock to cover lentils and vegetables. Cover pot and let simmer for 30-45 minutes, until lentils are soft and creamy. Add more stock if the soup is too thick. Remove from heat, add lemon juice and 1/2 cup of yogurt. Reheat slowly before serving. Garnish with remaining 1/2 cup of yogurt. Garnish with a dollop (2 tablespoons) or a swirl of yogurt with each serving.

Step 3

* For this dish we recommend using any color lentils except red, which have a different cook time. Should you prefer red lentils simply cook them for less time, until just soft and creamy.