Lentil Soup with Greens and Herbs


2 tablespoons olive oil 

1 tablespoon red wine vinegar

1 onion

4 cloves garlic

2 carrots 

2 celery stalks

2 cups lentils, mixed brown and red

1 teaspoon ground cumin

1 teaspoon smoked paprika 

1/2 teaspoon cayenne

4 cups vegetable broth or water

1 large can of chopped tomatoes or fresh

salt and pepper, to taste

fresh picked greens and herbs chopped/chiffonade

1 lemon, cut into wedges

olive oil and red wine vingegar to finish

shaved parmesan or feta


  1. Toast spices in a dry skillet for 30 seconds then remove.
  2. Chop onion, garlic, carrots and celery.
  3. ​In a large soup pot sauté onion for a few minutes, add garlic for another minute then add vegetables to soften.
  4. Add vegetable broth or water and can of tomatoes and lentils.
  5. Simmer until lentils are done, about 15 minutes.
  6. Serve with a squeeze of lemon, drizzle of vinegar and oil then top with fresh greens.

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