Lemony Lentil Soup

Lemony Lentil Soup

This soup reminds me of my Mom. Not that the soup looks like my Mom or anything like that, but she used to make a soup just like this and with every bite it’s a little piece of nostalgia! With her being a Vegetarian and being the main cook in the house, I grew up eating mostly lentils, tofu, beans, and vegetables. Her lentil soup had just the same amount of  zest and flavor as this one!

Lemony Lentil Soup

I thank my Mom for all my ways of healthy eating. My parents just visited us in Boston this past weekend, and my Mom and I got into a long conversation about how “healthy” eating tastes so normal to us. Our taste buds would much prefer that kale salad with tofu and sunflower seeds than a juicy hamburger. I know it’s so odd, right? My Dad would definitely have to disagree as he was rolling his eyes at us during this whole conversation. I guess you can say that if my body and organs could talk, they would congratulate my Mom and I on this healthy food preference, giving us the ‘healthy food eater’ medal of honor.

Well here it is, a healthy delicious soup that doesn’t actually have to taste “healthy” and it’s HUSBAND APPROVED!!


2 Tbsp coconut oil (you can also use olive oil or sesame oil instead)
2 cups red lentils, rinsed and picked over
1 small yellow onion, finely chopped
2 large garlic cloves or 4 small ones
1/2 tsp minced ginger
2 carrots chopped
2 celery sticks chopped
1/4 tsp chili powder
1 tsp curry powder
7 cups vegetable or chicken stock (I use low sodium)
1 bay leaf
1/2 cup fresh lemon juice

Click to see the directions! 

Lemony Lentil Soup Directions:

1. In a large pot, heat the coconut oil (or other type of oil you so desire) over medium/low heat. Add the onion and garlic and sauté until the onion is a light golden color.

2. Mix in the carrots and celery and sauté for about a minute. Then add the chili powder and curry powder and sauté for another minute being careful not to burn the garlic.

3. Add in the ginger and lentils and sauté for a minute stirring everything to coat.

4. Then, add the vegetable or chicken stock and bay leaf  (take the bay leaf out when the soup is finished) and bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are fully cooked.

5. Finally, add the lemon juice and top it off with a little salt and pepper to taste.

Lemony Lentil Soup

2 responses

  1. Love this!

    Hey! Would you be open to me Giving you 3-5 simple tips for either looking confident, improving your posture, etc, to share with your bloggers? I saw you had a health and fitness section.

    I could even give a discounted promo for your followers who live in Philly?

    Let me know if you think that fits with your vision.

    Success and the very best, Daniela Galdi TRULLO PILATES, LLC Operating Owner/Instructor BLIND FAITH PROJECT Co-owner/Artistic Director/Performer



    • Hi Daniela! Sorry for such a late response! Yes that would be super cool! I am wondering too, I will be home for Thanksgiving and maybe we can do a Pilates session and I can take some pics of you with some examples and interview you too!


Tell me your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: