Savory Red Lentil Soup Recipe
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4 - 5
  • ½ Tbsp. olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced or ¼ - ½ tsp. garlic powder
  • 3 stalks celery, diced
  • 8 ounces baby Bella mushrooms, diced (I remove the stems.)
  • 1 bay leaf
  • ½ tsp. thyme
  • ½ tsp. rosemary
  • 32 ounces vegetable broth
  • 1 cup uncooked red lentils, rinsed and drained
  • ½ tsp sea salt, iodized
  • ¼ tsp. ground black pepper
  • ⅛ cup destemmed, sliced kale leaves
  1. In a large pot, sauté the onion and garlic in the olive oil, for a few minutes, until the onion is translucent.
  2. Then stir in the celery and season it with the salt.
  3. Let this mixture cook for a couple of minutes, then stir in the mushrooms.
  4. Let this cook for a few minutes more.
  5. Then stir in the thyme, rosemary, broth, and add the bay leaf.
  6. Add the lentils. Bring the mixture to a boil. Then reduce the heat to medium and cook uncovered for 20 – 25 minutes.
  7. Add the pepper.
  8. Stir in the kale strips and cook for a couple of minutes until the leaves have wilted.
  9. Serve.
Recipe by JAQUO Lifestyle Magazine at