Lentil Soup Topper

June 1, 2016


This is a easy soup to make when the weather decides its not quite summer yet.

Eat as is, over pasta, over rice, or over potatoes. We ate ours over quinoa noodles.


For those of you with sensitive guts I would suggest going easy on any beans.

I can't handle beans but I can handle lentil in small portions every once in a while.


6-8cups broth

2 cup lentils

3 cup carrot

1 onion

1 tbsp basil

1 tbsp mined garlic

2 tbsp oregano

½ tsp thyme

½ tsp rosemary

1 tsp salt(really it depends on how high in sodium your broth is)

3 cups frozen kale

2 cups frozen peas


In a large soup pot pour in broth and lentils and bring to a boil and then let simmer for 10 min

While you are waiting put chopped onion and carrots in a pan and with a little oil cook till onions are starting to yellow.

Add in your onion and carrots to the lentils and add in spices

Let simmer for 15 min then add in kale and eas.

Stir and simmer till lentils are a desired softness and kale and peas are no longer frozen.


Total cooking time should be 30-45 minutes.


This makes a large amount

If you want to save it for later it freezes nicely

Please reload

© 2016 by Celiac on the Range Proudly created with Wix.com