Cozy Lentil Soup

cozy lentil soup


Cozy Lentil Soup

Serves: Makes approx. 4 adult servings and 4-6 kid servings


  1. 2 tablespoons olive oil

  2. 1 medium yellow onion, finely chopped

  3. 1 leek, light green and white parts only, halved vertically and thinly sliced into half moons

  4. 3 carrots, peeled and finely chopped

  5. 2 large celery stalks, finely chopped

  6. 1 bay leaf

  7. 1 tablespoon chopped fresh thyme leaves

  8. 1 teaspoon sea salt

  9. ½ teaspoon freshly ground black pepper

  10. 1 cup peeled and chopped tomatoes (fresh, canned or boxed)

  11. 1 pound lentils, picked and rinsed (I used green)

  12. 2 quarts low sodium vegetable broth

  13. Parmesan cheese for serving, optional


  1. Place olive oil in a large 6-quart Dutch oven and over medium heat. Once hot, add the onion and cook for 4-5 minutes, until softened and translucent. You do not want the onions to brown. Add leek, carrot, celery, bay leaf, thyme, salt and pepper; cook an additional 5 minutes to combine flavors. Add the tomatoes and lentils and stir to combine. Add 6 cups of the broth and increase heat to high. Bring to a boil. Once boiling, reduce heat to low, cover and cook at a low simmer until the lentils are tender, approximately 50-60 minutes. Remove bay leaf. With an immersion blender* placed at the bottom of the pot (you do not want it splattering), puree the soup to desired consistency. I do about 50%. Stir in the last 2 cups of broth. Adjust for seasoning, adding more salt or pepper if you'd like. Optional: garnish with parmesan cheese. Store in the fridge for up to 4 days or freeze leftovers for up to 3 months.

3.2.2708 * Babies younger than 12 months: before using the immersion blender, extract a cup or 2 of soup from the pot, strain most of the broth out and add to a food processor.  Puree until smooth.

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