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Green Lentil Soup

An awesome, cozy soup recipe that is great for all seasons! Recipe by Jessica Idleman of Glow Nutrition.

Serves: 5, Prep Time: 10 minutes, Total Time: 55 minutes.


  • 1 cup green lentils

  • 1 medium onion (diced)

  • 1 carrot (diced)

  • 1 celery stalk (finely chopped)

  • 4 cups spring water or vegetable stock

  • 1 bay leaf

  • ½ tsp. sea salt

  • 1 tbsp. parsley (chopped)

  • 1 tbsp. olive oil

  • 1 tsp. basil

  • 1 tsp. rosemary

  • 1 tbsp. squeezed lemon or umeboshi vinegar


  1. Spread lentils on a flat surface and pick out any stones, then wash and drain them.

  2. In a soup pot, warm the oil over medium heat.

  3. Add onion and cook for 5 minutes or until translucent.

  4. Add carrot and celery and continue to sauté 3-5 minutes.

  5. Spread lentils on top.

  6. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.

  7. Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar.

  8. Simmer for another 2 minutes and serve.

Chef's Tip: Variations: Add a small piece of kombu, rinsed.


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