Lentil Soup

Sometimes, you need a sturdy soup with a lot of vegetables and some plant protein in the form of lentils.  They’re delicious so you’re welcome.  Also, this is a great recipe to use up the last of your marinara sauce.  This is a bit of a kitchen sink soup, so add whatever vegetables you have left in your fridge. 


  • 1 Tbsp. olive oil
  • ½ tsp. fennel seeds (optional)
  • ½ tsp. coriander seeds (optional)
  • ½ tsp. cumin seeds (optional)
  • ¼ onion, chopped
  • 2-4 cloves garlic, chopped
  • 2-3 carrots, peeled and chopped
  • 2-3 stalks celery, chopped
  • 3-5 Campari tomatoes, chopped
  • Salt and pepper to taste
  • 1 cup marinara sauce
  • 1 cup green lentils
  • 1 cup red lentils
  • 4+ cups water or stock of your choice
  • Parsley flakes (garnish)


  1. Heat the oil in a pot on the stove at medium heat
  2. Add the fennel, coriander, and cumin to gently fry and release aromatics
  3. Once spices are browned, add onion and garlic to sauté
  4. Add carrots, celery, and tomatoes to sauté
  5. Once the vegetables are soft, add the marinara sauce
  6. Stir to incorporate
  7. Add salt and pepper to taste
  8. Add lentils and water
  9. Bring mixture to a boil and simmer covered for 15 minutes or until lentils are cooked
  10. Add more water for desired consistency
  11. Garnish with parsley flakes or parmesan cheese
  12. Serve and enjoy

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