Lentil Soup

Colin and I have never made soup together before, though he has made soup on his own. We decided to make a lentil soup which is very simple, though the cooking time is a bit longer than a normal dish. This is a great meal to start cooking a few hours before you want to have dinner and the leftovers are fantastic. You want to slow-cook this so that all of the flavors will be released into the soup.

You can really get creative with this recipe and add what vegetables are readily available in your area, try different types of soup stock, and make it with or without sausage/meat. 🙂


One container chicken stock (or other soup stock)
One leek
1/2 an onion, chopped
3-5 cloves of garlic, chopped
One small can tomato paste
One can diced tomatoes
Two chopped potatoes
2-3 cups of uncooked lentils
1 T. each cumin, thyme, (slightly less) salt, pepper
Vegetable oil (for cooking)
One kielbasa sausage (optional)
Croutons for topping (optional)
Grated cheese for topping (optional)


1. In a large pot, spread vegetable oil and begin to sweat the onions.

2. Add garlic and the leek.

3. Add your cannned tomatoes and some of the chicken broth. Stir to combine.

4. Add your meat (optional) and more chicken broth.

5. Add the tomato paste (this thickens the soup and gives it a richer flavor)

6. Add your lentils, cumin and whatever other spices you wish to add. We added cumin, salt, pepper, and thyme.

7. If you want, add potatoes. (These take a while to become tender.)

8. Stir everything together and cook over low-medium heat until it smells delicious and the lentils are soft enough to enjoy. We served our soup in bowls with homemade croutons and grated cheese over top.

P.S. This is my favorite soup ever.

Post by: Melissa
Photos by: Colin and Melissa


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