Light Lentil Soup

You may think a lentil is a lentil is a lentil…

But, that’s not actually true.

Lentils come in a variety of colors, sizes, and textures, and all of them are equally nutritious and delicious.

Brown and green lentils are probably the most common. They cook quickly. About 25-30 minutes. This is the classic lentil that you find in most soups and stews.

Black beluga lentils take a little longer to cook, about 45 minutes. They hold their shape well, so these are good choice for salads and stews.

Red, yellow and orange lentils break down and get mushy, so they are perfect to use in creamy soups like Indian Dal.

With so many lentils to choose from, you can probably find at least one that works for your body.

If you have a sensitive digestive system, remember to soak the lentils before cooking them.

Do you have a favorite lentil?

Here’s one of my faves in this easy lentil soup.

Light Lentil Soup
Prep time
Cook time
Total time
Recipe type: Holistic Health Coach cooking
Cuisine: Food is medicine
Serves: 4-5 servings
  • 1½ cups lentils (green or brown), soaked 4-6 hours or overnight
  • 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 2-3 celery sticks, diced
  • 2 carrots, diced
  • 1 tsp. cumin powder
  • 1 tsp. whole coriander seeds
  • 1 tsp. thyme
  • 5 cups chicken stock (can substitute beef stock or veggie stock)
  • 15oz can of diced tomatoes
  • 2 bay leaves
  • 1-2 tsp. sea salt
  • Freshly ground black pepper
  • Parmesan cheese (optional)
  1. Pour off the lentils soaking water and discard.
  2. In a soup pot, saute onion, garlic, celery and carrots with a couple pinches of salt.
  3. Add cumin, coriander, thyme, 1 tsp. sea salt, pepper and continue cooking 2-3 minutes.
  4. Add chicken stock, tomatoes, bay leaves, and lentils.
  5. Cover and bring to a boil.
  6. Reduce heat to simmer for 30-35 minutes or until lentils soften.
  7. Adjust seasoning if needed.
  8. Garnish with grated parmesan cheese.