Lentil Soups

Soup season is upon us, and my family eats a LOT of soup when the weather cools off. Here are a few new ones that we tried and LOVED! I don't have pictures for these. They disappeared much too fast! :)

Green Lentil Soup

1 lb. green lentils, rinsed well
1 C brown rice, rinsed well

2 large onions, diced

8 stalks celery, diced
5 carrots, diced

5 cloves garlic, crushed and minced
1⁄4 C coconut oil
1 Tbsp. sea salt
2 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. cumin
3 qt. vegetable broth

1 can tomato sauce
1 Tbsp. red wine vinegar
grated Parmesan cheese 

Cover the lentils and rice with boiling water and let sit for 15 minutes, then drain. In a large stockpot, sauté the onions with the coconut oil and seasonings until the vegetables are tender. Add the carrots and celery and sauté another 5-10 minutes. Add the vegetable broth, tomato sauce, garlic and lentils/rice.

Bring to a boil and simmer uncovered for one hour. Add the vinegar and serve with grated Parmesan. This recipe makes a LOT! Tastes even better the next day.

Lentil Chili

8 cups vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
8 cloves garlic, crushed and finely chopped 
1 1/2 t oregano
1 1/2 t sea salt
4 t chili powder
2 1/4 cups brown lentils
2 cans no-salt-added diced tomatoes
1/4 cup chopped cilantro


Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion and bell pepper and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes, garlic and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.