Fragrant Lentil Soup

Fragrant Lentil Soup


1 tablespoon extra-virgin olive oil

1 large onion, chopped

4 garlic cloves, crushed

3 large carrots, diced

1 tablespoon dried thyme

1 teaspoon garam masala

2 cups green lentils, rinsed and drained

8 cups vegetable stock or beef stock

2 cups chopped tomatoes

4 cups baby spinach leaves

1 to 2 teaspoons sea salt or Herbamare

2 tablespoons red wine vinegar


Heat the olive oil in a 6-quart pot over medium heat. Add the onion and sauté for 5 minutes, or until soft.

Add the garlic, carrots, thyme, and garam masala and sauté for another 5 to 7 minutes more.

Add the lentils and water, cover the pot, simmer for 35 to 40 minutes.

Add the tomatoes, spinach, sea salt, and red wine vinegar and simmer for 10 minutes more.

Yield: 6 servings

Tip: if you are gluten-sensitive be sure to sort through your lentils and pick out any gluten grains, then rinse the lentils very well. Lentils can be cross contaminated with gluten grains during growing and processing.

The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, pg 191

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