Lentil

Soup

Serves: 2-4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

This lentil soup recipe is based on a recipe I got from an incredible chef in Costa Rica.

Inspired by a nourishing, back-to-basics approach, this recipe delivers a warm, creamy bowl with tender lentils, hearty vegetables, and a subtle blend of herbs and spices without oil or unnecessary additives. It’s rich and cozy enough to feel indulgent, yet made with wholesome ingredients your body will thank you for. It’s perfect for chilly days, easy weeknight dinners, or anytime you’re craving something grounding. This soup is a beautiful reminder that plant-based meals can be both healing and deeply delicious.

Ingredients

1 cup Green Lentils
3 cups Water
1 cup Soy Milk
1 stalk Celery
½ cup Onion
½ cup Bell Pepper
1 cup Red Potato
1 cup Carrot
2 cloves Garlic
1 sprig Thyme
2 dashes Cumin
Black Pepper to taste
Chopped cilantro

Directions

Wash and rinse the lentils.
Place lentils in a pot or Dutch oven with water, bell pepper, onion, garlic, celery, and thyme.
Cook over medium heat for approximately 20-30 minutes.
When lentils are soft, add the potato, carrot and soy milk and cook another 5-10 minutes until carrots and potatoes are soft.
Add the pepper and cumin.
Using a handheld blender, blend the soup until smooth and creamy (or your desired texture).
Scoop a serving into a bowl and top or garnish with cilantro.