Lentil Soup with Greens and Herbs

Lentil Soup with Greens and Herbs

Recipe by Planted Places


  • 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

  • ½ 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 vinegar to finish

  • Shaved parmesan or feta


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

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