We call this one Quick Lentil Soup to distinguish it from a slow-cooked lentil stew, an old family recipe. Lentils are revered in Ayurveda for their digestibility. I usually have a rainbow of lentils on hand ~ green, split yellow, and red.
A hearty soup is a go-to in our household during the colder months. This one is delicious, simple & satisfying. That checks off all the boxes for me!
I usually make a double batch. See below for a summer version!
I use either french green or regular lentils for this recipe and soak them for 1 – 4 hours before cooking.
1 cup dry lentils, rinsed & soaked (I always use filtered water for soaking). Pick through lentils for tiny stones first
3-4 cups broth (enough to cover the lentils plus a little more) I’ve used homemade & store bought vegetable broth, bone broth, or simply filtered water, boiled plus a cube of bouillon
2 cloves garlic, minced
1 potato, washed & scrubbed, cubed into bite-sized pieces. I’ve used all kinds, including sweet. They all work great. I like russet or yellow best in this recipe.
1-2 Tbsp. olive oil
1 cup greens, washed & chopped (kale, chard, collards, spinach, even flat leaf parsley)
~ 1/2 tsp. chile powder (adjust to taste)
Salt, pepper
Lemon juice
Side note: we require vitamin C in order to absorb the Iron we take in.
Lentils are high in iron; adding the lemon juice (after cooking) facilitates proper absorption.
Heat oil in medium pot on low – medium, add garlic, sauté briefly. This part happens fast, so watch closely.
Add lentils, rinsed & strained, stir to coat with oil & garlic for a minute or two
Add broth to cover the lentils, plus just a little more.
Bring to boil, stir, lower heat and cook, covered for about 15-20 minutes
Add cubed potato, stir
Continue to cook, covered, another 15 min. or so
Watch fluid level, add more as needed/ as lentils & potatoes absorb, enough to cover plus just a bit more
Add chopped greens, chile powder, salt & pepper to taste about 5 minutes before done, stir
Test for tenderness of lentils & potato
Serve with a dash of lemon juice ~ wait till it’s done cooking to add the lemon.
I’d start with just under a tsp. per serving & adjust to taste
Enjoy!
*Summer Version, featuring fresh dill!*
This recipe is all about fresh dill and parsley.
I use a generous Tbsp of fresh dill, chopped, and ~ 2 Tbsp parsley.
Use whatever summer veggies appeal ~ I go for turnip, carrot & zucchini or summer squash.
I start with olive oil and garlic as above, sauté for a few minutes, then add the rinsed strained lentils and stir to coat with the oil.
Cover with vegetable broth, or a combo or broth and water.
You can adjust the liquid per your preference ~ I’ve found this recipe works equally well thick or thin as long as the lentils are nicely cooked.
Bring to a boil, then simmer, partially covered, for 10-15 before adding in the slower cooking veggies (turnip, carrot).
After another 10 minutes or so add the faster cooking veggies (summer squash, zucchini) and fresh herbs.
Cook till lentils are tender, adjust liquid as desired. 
Salt & pepper to taste.
Garnish with more fresh parsley and a dollop of (small batch, local if you can!) sauerkraut… this is a super tasty combo.
Serve with crackers, tortilla, bread, as you wish.
Enjoy!
