Lentil Soup

As the weather begins to get colder, I start craving soup.  Ironically, the foods I disliked most as a child, tend to be my favorites as an adult.  Lentil soup is one of my favorites!  This recipe is as healthy as it is delicious.  Lentils are high in fiber, protein and magnesium.  It is seasoned with nutritional powerhouses like turmeric, garlic, paprika and cumin. I like to use organic bone broth in lieu of stock, but vegetable broth can easily be substituted for a vegan option.  At the last minute I threw in some chicken chorizo.  Truth be told, the soup was so flavorful it really didn't need it.  Serve with crumbled feta cheese.  


  • 1 cup onion chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 large or 2 small garlic cloves, chopped
  • 1 cup fresh tomatoes chopped
  • salt and pepper
  • 1 bag (16oz) lentils
  • 3T The Furies EVOO
  • 1t cumin
  • 1t Greek mountain oregano
  • 1/2t paprika
  • 1/2t turmeric
  • 2T tomato paste
  • 1T apple cider vinegar
  • 1 bay leaf
  • 32 oz chicken bone broth
  • 40 oz water

 (optional: chorizo, kielbasa)


  • Heat EVOO in a large soup pan.
  • Sauté onions, garlic, carrots, and celery. Season with salt and pepper and continue to cook 3-5 min until soft. Add chopped tomatoes and cook until tomatoes have softened and juices well absorbed. Add remaining spices and cook for a minute to bring out the flavors of the seasonings. 
  • Add broth and lentils and stir. When the soup has gotten hot, add the tomato paste, vinegar, bay leaf and water.  Let the soup cook for approximately 45 minutes until lentils are soft and soup has thickened.  Add additional water as needed.  Season with salt and pepper to taste. 


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