Soup’s Up! Lentil Soup

Ok.  My family and I are back in Michigan after a wonderful visit with our family and friends in North and South Carolina.  Needless to say, it is much colder here than there; so, I thought, it’s time for some soup!  And starting the new year off with a healthy, delicious lentil soup that everyone can enjoy (even my 8 month old) is an extra bonus.

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Since lentils help lower cholesterol, are good for digestion, and are a great source of magnesium and folate (just to name a few health benefits) this soup is perfect for any New Year’s Resolutions that involve eating healthier (I don’t really make resolutions, but am all for a healthy meal that the whole family can enjoy).  I hope your family enjoys this meal as much as mine does.

Have a Happy and Healthy New Year!

Lentil Soup

adapted from Alton Brown’s Lentil Soup

  • 2 Tablespoons Olive Oil
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small clove of garlic, minced
  • 2 teaspoons kosher salt
  • 1 pound green lentils, rinsed, drained
  • 1 15-ounce can of diced tomatoes (no-salt added)
  • 1 quart vegetable stock (you could use chicken stock as well)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin

Heat a 5 1/2 quart dutch oven (or large sauce pan) over medium heat.  Add olive oil, onion, carrot, celery, and salt.  Sweat for 5 to 7  minutes or until onion is translucent.  Add lentils, tomatoes, stock, 2 cups of water, coriander, and cumin; stir to combine and bring to a slight boil.  Lower the heat and simmer for 40 to 45 minutes or until lentils are tender.  Blend half of the soup in blender or use an immersion blender for desired consistency.

** If blending for an infant, blend well and add more stock or water to thin it out.  I just finely blended a few ladles of soup until smooth (very smooth, William is still not keen on chunkier food). **

Top with homemade croutons:

I just cut some leftover bread into chunks, drizzle with olive oil, sprinkle with salt and pepper, toss and bake on baking sheet in a 350 degree oven for about 10 minutes or until golden brown).


Serve with crusty bread and a salad for the perfect dinner!

original recipe:


We hope every one had a very Merry Christmas, a Happy Hanukkah, and a Happy New Year!   Cheers to 2015!