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Quick and Easy Warming Lentil Soup

Prep Time:

20 minutes


4 to 8 servings


1 cup red/pink lentils

8 cups of pure water, preferably RO water 

1 large white onion, chopped

1 large garlic clove, finely chopped

2 stalks celery, chopped

3 large carrots sliced thinly sliced


1 heaping tbsp kosher salt

16 turns of freshly cracked black pepper

4 large bay leaves

3 shakes turmeric

4 shakes cumin

4 shakes curry powder

4 shakes dried thyme


  • Put the lentils in a large pot and rinse thoroughly using cold water.  Repeat four times.

  • Place the pot of lentils and water on a medium temperature burner and add the pure water to the lentils. Stir with a spurtle! Bring to a boil

  • Chop the vegetables and add them to the pot. Stir with a spurtle!

  • Add all the seasonings, stir with a spurtle and cook until lentils are tender - about 1.5 to 2 hours. 

  • Remove the bay leaves and discard.

This soup can be made in the morning and kept warm on the lowest temperature setting all day.

For a most delicious and nutritious soup, stir occasionally with your spurtle!

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