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Classic Lentil Soup 

Spirit Rock Classic Lentil Soup

Serves 6


  • 1 bunch chard or other leafy greens
  • 2 TBS olive oil 
  • 1 large onion, chopped
  • 2 large carrots, cut into small dice
  • 3 celery stalks, cut into ¼” slices
  • 1 bell pepper, cut into small dice
  • 1 clove garlic, finely chopped
  • 2 tsp salt
  • 1 ¼ cup French or Green lentils, picked, rinsed and drained
  • 6 cups vegetable stock
  • 1 bay leaf
  • 2 cups roughly peeled and chopped tomato, fresh or canned with juices
  • ½ tsp freshly ground coriander
  • ½ tsp freshly ground toasted cumin
  • ¼ tsp smoked paprika
  • 2 TBS fresh parsley, roughly chopped


 Prepare chard by cutting the leaves off the stems. Cut stems into ¼” slices, and set aside. Roughly chop leaves and set aside separately.

 Heat oil in a large soup pan or dutch oven over medium heat. Once the oil is hot, add onions, carrots, celery, bell pepper and chard stems. Saute until the onions are just translucent, about 4 minutes, adding garlic and salt about halfway through. Add lentils, stock, bay leaf, tomatoes with juices, and ground spices, and stir to combine. Increase to high heat, and bring just to a boil. Reduce the heat to low, cover the pot and cook at a low simmer until the lentils are fully cooked, about 35 – 40 minutes. Add the chard leaves to the pot when the lentils taste almost done, but have a few minutes of cooking left to go. To finish, add salt and pepper to taste and stir in the chopped herbs.

 And remember - it’s a soup! Don’t worry about any of the measurements being exact, and don’t be shy about using the fresh produce you have on hand. Adding root vegetables like parsnip or butternut squash, or bright flavors like lemon or cilantro, can give each pot of lentil soup its own unique flavor profile.



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