Lentil Soup Recipe

Photo Credits: m.facebook.com/even.hindap.7; ctto


  • 2 cups lentils
  • 8 cups water, or low-sodium chicken or vegetable broth
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • ½ cup spinach, finely chopped
  • 1 potato or 1 sweet potato, cut into small cubes
  • 2 Tbsp. canola or olive oil
  • 2 bay leaves
  • 1 Tbsp. tomato paste
  • 2 whole cloves
  • ½ cup parsley, finely chopped and divided
  • 2 tsp. apple cider vinegar
  • 1 tsp. salt


  1. Plain low-fat yogurt (optional)
  2. Place all ingredients except the parsley, salt, vinegar and yogurt in a large soup pot.
  3. Bring the soup to a boil and reduce the temperature to a simmer.
  4. Cover the pot and cook the soup for about one hour, or until lentils are soft.
  5. Ten minutes before the soup is done, remove the lid and add the salt and vinegar.
  6. Serve the soup hot, and add a generous spoonful of yogurt to each serving. Sprinkle with the remaining parsley.

Makes seven servings.

Credits to: mystatesman.com