Lentil Soup
Lentil Soup
  1. Saute onions and garlic in olive oil until they turn translucent
  2. Saute carrots, celery, and sweet potato, approximately 5 minutes
  3. Add cumin, stir
  4. Add broth, lentils, and bay leaves
  5. Bring the broth to a boil then reduce the heat to low, cover and cook at a low simmer for approximately 30-40 minutes until lentils are tender
  6. Remove the soup from the heat and stir in the raw spinach. The heat from the soup will wilt it just enough so it does not get mushy. If you add the spinach during the cooking process it will over cook and be slimy…no one wants that!
Recipe Notes

I like to prepare this soup in a pressure cooker; it only takes about 8 minutes (on the high setting) once the cooker pressurizes. Saute the onion, garlic, carrots and celery for about 3-5 minutes and add the remaining ingredients to the pressure cooker. This method makes preparing this dish super simple and quick. And who doesn’t want simple and quick after a long day of work??? Heck yeah!


  • Chicken broth instead of vegetable broth
  • White potato or butternut squash instead of sweet potato