Lively Up Yourself Lentil Soup

Makes 6 – 8 servings


  • 2 cups black beluga (or French lentils), picked over and rinsed
  • 1 Tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1 large clove garlic, crushed
  • 1 tsp sea salt
  • 1 – 28 ounce can crushed tomatoes
  • 2 cups water
  • 3 cups of chard, kale or spinach, washed, deveined, finely chopped
  • Greek yogurt (or plain yogurt)
  • Cooking Instructions

    1. Bring 6 cups of water to a boil in a large saucepan, add the lentils, cook for about 20 minutes or until tender. Drain and set aside.
    2. Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, garlic, and salt and saute until tender, a couple of minutes.
    3. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
    4. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Serve with a dollop of yogurt.

    Adapted from a recipe from 101 Cookbooks. This recipe makes a lot of soup. Make it and have lunch all week. You can finish the soup by adding your favourite spices or spice blends. Paprika, crushed chiles, toasted cumin, would all work nicely. Make this recipe vegan by eliminating the yogurt and adding a drizzle of olive oil instead.

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