Winter Lentil Soup

Homemade Brown Lentil Soup

January is known as National Soup Month, which means only one thing: soup’s on! In the midst of winter, this month could not be a more perfect time to enjoy bowls of hot, hearty soups. We spend more time indoors at this time of the year and often crave comfort foods that chase the cold away. Soup is a global food staple that spans across different cultures all around the world and with no shortage of delicious recipes. From thick and creamy chowders to light and savory broths, it’s truly a healthy option worth the celebration.

Lentils have earned their reputation as one of the world’s best superfoods. They’re not only nutrient-dense in dietary fiber, protein and folic acid but also heart-healthy. Aside from their obvious health benefits, they’re also extremely versatile and so happen to be perfect for soups. Rich, delicious and healthy, our Winter Lentil Soup is pretty much comfort in a pot. To make this recipe simple and quick, we used our Steamed Lentils from our Steamed Line, which takes out the extra step of having to cook the lentils yourself. They’re conveniently ready to eat right out of the bag and can be added to appetizers, salads, casseroles and of course, soups.

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Winter Lentils Soup

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 1 package of Melissa’s Steamed Lentils
  • 1 can of diced tomatoes
  • 2 tablespoons of extra virgin olive oil
  • 1 medium onion, diced small
  • 2 cups of carrots, diced small
  • 1 cup of celery, diced small
  • 4 cups of chicken or beef broth, substitute vegetable broth for vegetarians
  • 1 cup of water
  • 4 cloves of garlic, minced
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 2 tablespoons of fresh cilantro, chopped
  • 1 teaspoon of cumin
  • 1 tablespoon of fresh lemon juice
  • Salt and pepper, to taste
  • Garlic toast, for dipping (optional)

1. Add the olive oil to a large, heated pot and cook the carrots, celery and onion for around 6 minutes while stirring occasionally.

2. Add the minced garlic and stir with another minute.

3. Add the chicken or vegetable broth to the pot. Then add the steamed lentils, tomatoes, bay leaves, and rosemary. Season with salt and pepper.

4. Bring this back to a boil for around 3 minutes and then lower the heat. Add the lemon juice.

5. Simmer for approximately 10 minutes.

6. Remove the bay leaves and rosemary. Serve with fresh cilantro sprinkled on top.

7. Optional: Add a slice of garlic toast for dipping.


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