Click Here to get free weekly recipes and exclusive giveaways.

Clean Eating Lentil Soup Recipe

by Jeanette on December 4, 2013 · 21 Comments
Don't miss out on any recipes! Sign up for my weekly e-newsletter. Simply click here to subscribe. You can also subscribe to my cooking videos on YouTube here.

This Clean Eating Lentil Soup is so easy to make and freezes really well. Make a batch, divide it into meal size portions, and freeze. When you’re yearning for a cup of hot soup, just pull a container out of the freezer.
Clean Eating Lentil Soup © Jeanette's Healthy Living
In the colder months of the year, I love making soups. Not only are soups especially comforting during the winter, but they are a great way to get my kids to eat a variety of vegetables in one bowl. Big batches are easy to make and most soups freeze really well.

Clean Eating Lentil Soup © Jeanette's Healthy Living

I’ve been making this Clean Eating Lentil Soup for the last several years for friends with cancer as well for my family, and it has never steered me wrong. It’s an easy recipe ~ everything just goes into a pot and simmers for an hour. There’s no oil in this recipe, just lots of clean, whole ingredients.

Clean Eating Lentil Soup © Jeanette's Healthy Living

As I mentioned in an earlier post, for me, Clean Eating is all about cooking with fresh, whole ingredients that are void of pesticides, chemicals and additives as much as possible. Think of it as a way to detox your body during the holiday season.

5 from 1 reviews
Clean Eating Lentil Soup
Prep time
Total time
This soup freezes well. Feel free to stir in your favorite greens towards the end of cooking time. Spinach, kale or Swiss chard make nice additions.
Serves: 12 cups
  • 1 cup organic red lentils, rinsed and picked over for small stones
  • 1 organic onion, chopped
  • 2-3 cloves garlic, minced
  • 1 organic carrot, peeled and chopped
  • 2 organic celery stalks or 3 celery hearts, chopped
  • 1 teaspoon Herbes de Provence
  • 10 cups organic vegetable stock
  • ¼ cup organic brown rice, barley, farro or other whole grain
  • 1½ cups organic chopped tomatoes
  • 4 cups organic shredded cabbage
  • salt and pepper, to taste
  1. Place all ingredients in a large soup pot. Bring to a boil, then turn heat to low, and cook, covered, for about 1 hour, or until lentils are soft. Season with salt and pepper.
Related Posts Plugin for WordPress, Blogger...


  1. Lentil soup is by far my favourite! It is so versatile. And I LOVE that you used herbes de provence. Totally transforms a dish (I add it to my eggs!).

  2. I too enjoy a bowl of lentil soup. This looks very tasty, Jeanette.

  3. This looks amazing! can’t wait to try, thanks!

    • Thanks Robyn – this makes a lot so plan on having extras to freeze if you don’t have a big family like mine.

  4. I need to have a stash of this in my fridge! It sounds wonderful!

  5. Lentil soups are so easy. I’d love to try this soup with farro.

  6. It was 40F today in SF…I think it was the coldest this season. I love having soups on cold days and this looks light and wonderful. Oh, I should go vote again today. :)

  7. This looks like another wonderful soup Jeanette. Love soups in the winter time, they can be so comforting and warming after coming inside from the cold :)

  8. I want a bowl right now!
    might be a silly question – is the rice cooked or uncooked?

    • Randi, the rice is added uncooked, although if you have leftover rice, you could certainly add it toward the end of cooking the soup.

  9. Loving this soup. I need to use lentils more in my daily cooking and eating. Thanks for the reminder and the recipe.

  10. Would this be good in a slow cooker? Thanks for the recipe. I’ve been meaning to eat lentils more regularly.

    • You could certainly make this in a slow cooker – I would just use less liquid; otherwise, it might be too watery.

  11. Nice soup. Thank you, Jeanette.

  12. I have a husband and daughter who are super picky and don’t even know what lentils are so I pulled a fast one and made this soup. It was a hit! Recommended it for my parents to try as well.

    Thank you

    • Renee, so glad you tried this for your family and that they enjoyed it. I find soups are a great way to get my kids to eat healthier with lots of veggies and beans.

  13. Can you substitute with green lentils. I bought a bag of them and looking for recipes to use them up! First time user!

    • Yes, green lentils should work fine – they may take longer to cook, so just cook until soft. Add more liquid if needed.

Leave a Comment


Rate this recipe: