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Lentil soup recipe - Dr. Axe

Red Lentil Soup Recipe

  • Author: Dr. Josh Axe
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Vegan


Want a healthy, low-calorie vegan soup loaded with vitamin A, C and K … and that will also keep you satisfied for hours? Try this red lentil soup recipe from my new book Ancient Remedies.


  • 1 tablespoon coconut oil or unsalted grass-fed butter
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 5 cups low sodium vegetable broth
  • 1 cup red lentils (or green or brown)
  • 1 teaspoon dried thyme
  • 2 cups stemmed and chopped kale or Swiss chard
  • sea salt and ground black pepper, to taste


  1. Heat the oil in a large soup pot over medium heat. Add the carrots, celery, onion, and garlic and cook, stirring often, for 5 to 8 minutes, until the vegetables are tender.
  2. Add the broth, lentils, and thyme. Bring the soup to a boil. Cover, reduce the heat to a simmer, and cook for 20 minutes, or until the lentils are tender.
  3. Add the kale and cook for 3 to 4 more minutes to wilt the kale. Season with salt and pepper.


Serve as a starter for your dinner or even have at lunch with a chunk of crusty sprouted wheat bread. Enjoy!

  • Prep Time: 20 min
  • Cook Time: 25 min
  • Category: Soups, Starters
  • Method: Stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 1 bowl
  • Calories: 103
  • Sugar: 6.2g
  • Sodium: 340mg
  • Fat: 3.8g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 0.4g
  • Carbohydrates: 16.6g
  • Fiber: 2.6g
  • Protein: 2.9g
  • Cholesterol: 0mg

Keywords: lentil soup recipe, red lentil soup recipe

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