Lentil Soup

Jun 04, 2018

Lentil Soup

Lentils are a type of bean found mostly in Mediterranean climates. However, did you know lentils have been found inside burial urns in Egypt dating back to 2400 B.C.E.? These legumes with ancient roots are healthier than your average bean!

Shake up your style and swap out traditional proteins for lentils in this healthy lunch alternative.


  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 2 tsp. kosher salt
  • 1 lb. lentils picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • ½ tsp. freshly ground coriander
  • ½ tsp. freshly ground toasted cumin
  • ½ tsp. freshly ground grains of paradise


Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.


Serves 6-8.

Nutritional Analysis Per Serving
Calories 350
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 760 mg
Carbohydrates 55 g
Sugars 5 g
Fiber 13 g
Protein 24 g


This recipe comes from The Food Network—courtesy of Alton Brown—and is written up by Alton Brown.


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