Super Easy Lentil Soup

Lentils are so high in protein and fiber, and combined with Countertop, lentil soup packs a huge wallop of health and nourishment with easy digestion. It really is a super “duper” food. Especially good to eat when recovering from winter weather colds and flus, workouts, or even childbirth, but also just the perfect, healthy and hearty weekend lunch. We don’t like to skimp on all the trappings, go ahead and add some hot and flaky country baguette and grated parmesan if your body handles it.

There are so many ways to make this soup, we prefer the French inspired simplicity of this recipe, but feel free to improvise, as this recipe is a great base for a lot of one pot experimentation.

Butters, Kids, New Moms, Seasonings

Super Easy Lentil Soup

PREP TIME15 minutes
COOK TIME 45 minutes
Servings: 6


  • 2 tablespoons Golden Butter
  • 1 tablespoon Blends with Benefits Poultry Seasoning (optional)
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery stalks
  • 2 garlic cloves, chopped
  • 4 cups (or more) any broth or water (use an extra tablespoon of Golden Butter if you use water)
  • 1 1/4 cups green lentils, rinsed, drained
  • 1 1/2–ounce can diced tomatoes in juice
  • Balsamic, Red Wine or Sherry vinegar
  • Pancetta (optional)


  1. Heat Golden Butter in heavy large saucepan over medium–high heat.
  2. Add onions, celery, carrots, pancetta (optional) and garlic; sauté until vegetables begin to brown, about 15 minutes.
  3. Add 4 cups broth/water, lentils, and tomatoes with juice and bring to boil.
  4. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  5. Transfer 2 cups soup (mostly solids) to blender and puree until smooth.
  6. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick.
  7. Season with salt, pepper, and a splash of vinegar, if desired.
  8. Ladle soup into bowls.
  9. Garnish Options: Celery Leaves, Grated Parmesan, Croutons, Cilantro or Parsley Leaves
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