Hearty Lentil Soup

Recipe adapted from Rebecca Katz

Try this nourishing, hearty lentil soup. Substitute squash or different root vegetables based on what is available or what you have at home! Serve by itself or on top of a bed of rice. 

Prep Time

45 minutes

Cook Time

30 minutes


6 Servings


2 tablespoons olive oil
1 clove garlic (peeled and minced)
1 teaspoon ginger, fresh (peeled and grated)
1 onion, yellow (diced small)
1 teaspoon salt (seperated)
1⁄2 teaspoon pepper (seperated)
2 carrot (diced small)
2 celery stalk (diced small)
1 potato, sweet (peeled and cut into 1/2 inch cubes)
15 ounces tomato, diced (can)
1 1⁄2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1⁄2 teaspoon paprika
1⁄4 teaspoon cinnamon, ground
1 cup lentils, green (dried and rinsed well)
4 cups vegetable broth (or 1 32 oz box)
1 cup water


In a large saucepan heat the olive oil, garlic and ginger. Cook until garlic and ginger are aromatic. Add the onion, ½ teaspoon of salt and ¼ teaspoon of pepper and sauté until onions are translucent, about 4 minutes. Add the carrots, celery and sweet potato and another ½ teaspoon of salt and ¼ teaspoon of pepper and sauté on medium heat until all of the vegetables are tender, about another 5 minutes.

Add the can of tomatoes, curry powder, cumin, turmeric, paprika and cinnamon, lentils and stir to coat vegetables and lentils. Pour in the vegetable broth and stir. Increase the heat to high and bring to a boil, stir and then decrease the heat to low and simmer for 20 minutes with a lid on. Remove the lid, add water and simmer for another 15 minutes, without a lid. Turn off the heat, taste and add salt and pepper as needed.