• 2 cups of lentils
  • 1 large onion chopped fine
  • 2 celery stalks chopped fine
  • 2-3 carrots chopped fine
  • Olive oil
  • 1 bunch spinach or swiss chard or other greens you like for soup
  • Vegetable broth (chicken or beef broth works too)
  • 1 large can of diced tomatoes
  • 2 heaping tablespoons of cumin
  • Salt and pepper to taste


  • Put the chopped onion, carrots and celery in the bottom of a soup pan and sauté with a little olive oil.
  • Cook on medium-to-medium high heat until onions, carrots and celery turn a nice golden brown. This is what gives the soup its flavor so stir frequently at this stage so that the onions brown evenly.
  • When they are golden, add the lentils, broth, tomatoes and plenty of salt. Bring to a boil and simmer for 20 minutes.
  • Roughly chop the greens and add them along with the cumin. Cook about 20 minutes more.
  • Adjust salt and pepper and enjoy!

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