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A Simple Lentil Soup

By jeanette chen

Serves 12, as a soup course


1 cup red lentils, rinsed and picked over for small stones
2-3 cloves garlic, minced
1 onion, chopped
1 carrot, peeled and chopped
2 celery stalks or 3 celery hearts, chopped
12 cups (or three 32-ounce boxes) vegetable stock or chicken stock
¼ cup brown rice, barley, farro or other whole grain
1½ cups chopped tomatoes
1 teaspoon dried oregano
½ teaspoon turmeric
1 bunch fresh spinach, swiss chard, kale or collard greens, cut into thin slivers, if desired
½ cup chopped fresh parsley or basil


Place all ingredients in a large soup pot. Bring to a boil, then turn heat to low, and cook, covered, for about 1 hour, or until lentils are soft. Season with salt and pepper.

I've made this anti-cancer soup lots of times for friends with cancer. Freezes well.


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