Fulfilling Lentil Soup

Lentil soup in a cup


Fulfilling lentil soup

This recipe for belly warming lentil soup makes a big batch. Packed with veggies and protein, it can be a lunch to look forward to for a whole week... and it freezes well! For this plant-based soup, use organic ingredients when possible.
Prep Time20 minutes
Cook Time1 hour
Course: Main Course, Soup
Cuisine: Clean eating
Keyword: Batch Cooking, Cook ahead, Gluten-Free, Healthy Food, Plant-Based
Servings: 4 Hungry people


  • Thick bottomed pot, 4 quarts or more
  • Blender


  • 1/4 cup Coconut oil
  • 1 medium Red onion, peeled and chopped into 1/4 inch pieces
  • 2 Carrots, chopped into 1/4 inch pieces (rinsed, not peeled, for extra nutrients)
  • 1 bunch Swiss Chard, rinsed, leaves chopped, stems finely chopped
  • 4 cloves Garlic, minced
  • 2 tsp Ground cumin
  • 1 tsp Yellow curry powder
  • 1 tsp Ground fennel seed
  • 1/2 tsp Ground black pepper
  • 1 28-ounce can diced tomatoes
  • 1 cup Brown lentils
  • 2 cups Taking Stock Foods Ginger Tumeric Bone Broth
  • 4 cups Water
  • 1 1/2 tsp Salt
  • 1/2 medium lemon, juice to taste


  • Heat coconut oil in a large, thick bottomed pot over medium high heat. 
  • When oil is glistening, add onion, carrot, and chard stems. Cook until onion and chard stems are softened, about 5 minutes.
  • Add garlic, cumin, curry, fennel, and black pepper. Cook until fragrant, about 30 seconds.
  • Add tomatoes with their juice and cook while stirring for 2 more minutes. 
  • Add Taking Stock Ginger Turmeric Bone Broth, water, lentils and salt. Bring soup to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes, until lentils are tender. 
  • Transfer 2 cups of the soup to a blender. Protect your hand from steam with a towel placed over the lid and puree soup until smooth. Pour pureed soup back into the pot and add chopped chard leaves, cooking until chard leaves are wilted, around 2 minutes. 
  • Remove pot from heat and stir in lemon juice. Taste and season with more salt, pepper, or lemon juice. Serve immediately, or cool and store for future use.