Lovely Lentil Soup

Contributed by

Jamie Moore

Lovely Lentil Soup

After holiday indulgences, I find the simplicity of this healthy lentil soup very comforting. I increased the bioavailability of the nutrients by sprouting the lentils prior to cooking (you don’t have to do this unless you want extra credit for nutrition) and garnished the soup with my homegrown broccoli microgreens. Adapted from Laura Wright’s ‘Cozy Lentil Soup’ in ‘The First Mess Cookbook’.
Servings 5
Prep Time 24 mins
Cook Time 30 mins


  • 1 cup dried lentils (brown or green)
  • 1 tsp olive oil
  • 1 medium yellow onion, diced
  • 2 whole carrots, diced
  • 2 whole stalks celery, diced
  • 1/2 tsp smoked paprika
  • 1 tsp dried thyme
  • 3 clove garlic, minced
  • salt & pepper to taste
  • 28 oz can of fire-roasted diced tomatoes
  • 6 cup vegetable stock
  • 1/4 cup red wine


  • To sprout lentils, pick through them, rinse, then cover with water and soak overnight.
  • In the morning drain and rinse, let them sit in a colander during the day, rinsing and draining once more (they should be ready to use that evening).
  • Sauté onion in olive oil until soft, then add carrots, celery, paprika, and thyme. Cook until softened (a couple of minutes).
  • Add garlic and cook another minute.
  • Add rinsed lentils and stir.
  • Add tomatoes and vegetable stock. Bring to a boil, then reduce heat to simmer until lentils are tender (about 25 minutes).
  • Add red wine, season to taste with salt and pepper.
  • Serve with rustic sourdough bread. Freezes well.
Course: Soup
Cuisine: American

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