Here is my recipe for Green Lentil Soup. I just eyeball it so I’ve left some amounts off. As you make the soup, just taste the soup liquid as you go and add salt, black pepper, or stock to adjust the taste (Add plain water to if you have over salted).

This recipe would also be good with some Great Northern Beans. Likewise, you can add whatever extra vegetables in place of carrots and potatoes as you see fit. It also might benefit with some fresh thyme and/or fresh sage.


For the Mirapoix

  • 2 Carrots - Diced small
  • 4-5 Celery Stocks - Diced Small
  • 1 White Onions - Diced Small

For the mirapoix I aim for equal parts carrot, celery and onion, but it really doesn’t matter to much.

For the Lentil Soup

  • 2-3 Carrots - Cut into bit size pieces - 1/2 inch
  • 2-3 Golden/Yellow Potatoes - Cut into quarters or 1/2 inch pieces
  • 1-2 Cups - Green Lentils - Washed thoroughly with water until water runs clear
  • Vegetable or Chicken Stock
  • 1-2 cans of Crushed Tomatoes or Tomato Paste/Diced Tomatoes
  • Splash White Wine Vinegar
  • Fresh Parsley to taste
  • 1 Bay Leaf


For the Mirapoix

  1. In a soup pot heat up ~1 Tbsp of Olive Oil until warm on medium heat. Add the carrots, celery and onion and sauté on medium. Add a pinch of salt to the mirapoix to help the vegetables release their water. Sautue until onion and celery is translucent and the all vegetables are soft.

  2. (Optional if preparing the Mirapoix ahead of time) Once the onion and celery are translucent and all the carrots are soft transfer the mirapoix into an airtight container and store in the refrigerator for 3-4 days or in the freezer.

For the Soup

  1. With the mirapoix in the soup pot and the heat off add the washed lentils, carrots, potatoes and bay leaf. Then, add enough stock to cover the lentils and vegetables (About a half-inch to an inch above the vegtables). If using bouillon cubes or bouillon concentrate, add water and then add the bouillon until the water is salty and taste like good soup. Add the bay leaf and pepper to taste.

  2. Turn heat on high and bring to a boil. Once at a boil, reduce the heat to a simmer and simmer until the lentils and the vegetables are the desired texture about 30-45 minutes, stirring occasionally. While simmering add additional stock/water if the level drops too low.

  3. Once the lentils and the vegetables are at the desired texture, add the crushed tomato/tomato paste/diced tomatoes and a splash of white wine vinegar. Doing so will prevent the lentils from cooking down further as the acid strengthens the pectin in the lentil’s cell wall slowing their water absorption.

  4. With the tomatoes and vinegar with the lentils, simmer for an additional 5-10 mins to ensure the flavors are well mixed.

  5. Optional - To provide a little bit more texture in the dish blend 1/4-1/2 of the lentils (and some vegetables if you want) in a blender and pour back into the dish.

  6. Finally, add the fresh chopped parsley to taste, stir and serve!