Black Lentil Vegetable Soup

I have a bad habit of buying lots of pantry staples, using them a couple times, and then TOTALLY forgetting about them.
Sometimes I'll feel like there's nothing for dinner, but when I peruse the pantry, there are  five different cans of beans, a bag of dried lentils, vegetable stock, canned tuna and quinoa staring back at me (not to mention the gazillion bags of frozen vegetables in the freezer). Combining those pantry items with some produce, especially frozen vegetables, is a fabulous way to create an inexpensive meal and clean out the cupboards at the same time. Double whammy, folks.
I got my the bag of dried black lentils on sale at Whole Foods quite a while ago, so I wanted to use those up first.  I imagine you could use green lentils as well, but you may need to shorten the cooking time a bit. This is pretty much as healty as you can get, chock full of protein and fiber from the lentils along with a hefty dose of vitamins and minerals from the carrots, celery, onions and spinach.  It's even better the next day when the flavors have had a chance to mingle, making perfect lunch leftovers for the work week.

Black Lentil Vegetable Soup

Black Lentil Vegetable Soup
A thick, hearty and healthy lentil soup loaded with vegetables.
Recipe type: Soup
Serves: 4
  • 1 medium onion, diced
  • 4 carrots, diced (about 2 cups)
  • 2 stalks of celery, diced
  • 2 cloves of garlic, minced
  • ¾ tsp coriander
  • ½ tsp oregano
  • ½ tsp basil
  • 1 tsp olive oil
  • 4 cups vegetables broth
  • 1 cup dry black lentils*
  • ½-1 cup frozen chopped spinach (may sub fresh)
  • 1 tbsp lemon juice
  • 1 tsp balsamic vinegar
  • salt and pepper to taste
  1. In a medium or large pot, sautee onions, carrots, celery, garlic and spices over medium heat for about 10 minutes, or until softened.
  2. Add in vegetable broth and lentils. Bring to a boil, then reduce heat to low and simmer covered for about 45 minutes to an hour, or until lentils are tender.
  3. Once lentils are tender, stir in spinach, lemon juice and balsamic vinegar.
  4. Season with salt (I probably used around ¾-1 tsp) and pepper to taste.
  5. Enjoy!
*You can substitute green lentils, but you may need to decrease the cooking time. Red lentils take much less time to cook (only around 20 minutes).

You should definitely grab some almond meal from TJ’s and make these paleo chocolate chunk cookies for dessert. They are out of this world.  My roommates and I finished the whole batch in about a day.

Paleo aside, the lentil soup would be especially delish with a big hunk of crusty bread.

Or just a big hunk.


  1. says

    This looks like a great recipe for lentils…perfect for Meatless Monday :)! A while back, I made something similar but used less broth so that it was more of a sauce- was a great alternative for the beef in spaghetti bolognase!


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