Hearty Lentil Soup

This hearty lentil soup is quick and easy enough for a weeknight meal or makes a perfect Sunday night meal paired with some homemade cornbread.

Serves 2-4 (2 large bowls, 4 cups)
Time: 35 minutes


1/4 cup water
1/2 onion, diced
2 cloves garlic, minced
3 carrots, chopped
2 potatoes, diced
1 can of diced tomatoes
4 cups of water, plus one cube vegetable bouillon or 4 cups vegetable broth
1 cup frozen mixed vegetables (or fresh vegetables)
1 tablespoon fresh chopped oregano (or 1 teaspoon dried)
1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)
1 cup dried brown or green lentils
salt or pepper to taste


Warm the water in a large pot over medium heat and add the onion to steam until softened and turning translucent, about 5 minutes. Add the garlic, carrots, potatoes. Cook for one minute, stirring, so the garlic doesn’t brown. Pour in the remaining ingredients. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to a simmer. Cook for 25-30 minutes, or until the lentils are tender. Add salt and pepper to taste.

Souper Easy Split Pea Soup

Baby, it’s cold outside. This gusty day was calling for some soup to warm our house up. This split pea soup is packed with goodness and easy-peasy. Dry peas are a good source of iron, magnesium, phosphorus, potassium, and protein. And according to the US Dry Pea & Lentil Council, they’re only about $.07 per serving compared to chicken which is about $.67 per serving. So dig in!

Serves 4
Time: 10 minutes active, 1-1/2 hours cook time


1/2 onion, diced
2 cloves garlic, minced
2 cups split peas
2 medium potatoes, cubed
3 carrots, sliced
6 cups of water or vegetable stock
1 teaspoon liquid smoke
1 teaspoon salt, or to taste
6 cups of water
1 bay leaf
1 teaspoon thyme
1/2 teaspoon Herbes de Provence

In a large pot over medium-high heat, add 1/4 cup of your stock or broth and onion. Steam sautee onion until translucent, about 3 minutes. Add garlic and steam for another 2 minutes. Add remaining ingredients and bring mixture to a boil. Reduce to a simmer and stir periodically. The soup may foam, which is normal when cooking with split peas. Stir and lower heat slightly if this happens. Continue simmering until peas are  tender, about 1-1/2 hour.

Remove the bay leaf and serve. Or, if you prefer a smooth soup, transfer to a blender or using a stick blender, pulse until smooth. Return to pot and heat until hot, adding more water if necessary.