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Vegetable and Lentil Soup

Soup is by far a family favorite during cold days of winter. This soup can be made in advance and stored for lunches.


  • 2 Tbsp coconut oil (or water)

  • 2 garlic cloves, minced

  • 4 large carrots, sliced

  • 2 stalks celery, sliced or diced

  • 1 yellow onion, diced

  • 4 cups of vegetable broth

  • 1 small can of diced tomatoes (low sodium and no sugar added)

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 cup uncooked green or brown lentils (thoroughly rinsed and drained) Instructions:


  • In a large pot, over medium heat, add the oil or the water to the pot.

  • When pot is hot, add the garlic, carrots, onions and celery. Cook for 4 minutes.

  • Add the broth, tomatoes and the spices (salt and pepper) and slightly increase the heat. Once the broth is simmering, add the lentils.

  • Stir the lentils in the broth and reduce the heat as soon as it starts simmering again.

  • Let it cook, uncovered, for approximately 15 minutes (until the lentils are tender).

You can serve now or store it in the fridge for up to 5 days. This recipe can also go in the freezer.

By the Urban Life Center Team

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