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. 94 calories/1 Freestyle point per cup.
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.
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.
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 anytime you need.
Clean Eating Lentil Soup
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.
- 1 cup organic red lentils rinsed and picked over for small stones
- 1 organic onion
- 2-3 cloves garlic minced
- 1 organic carrot peeled, chopped
- 2 organic celery stalks or 3 celery hearts chopped
- 1 teaspoon Herbes de Provence or your favorite herb mix
- 10 cups organic vegetable stock
- 1/4 cup organic brown rice or other whole grain such as barley, farro
- 1 1/2 cups organic chopped tomatoes
- 4 cups organic shredded cabbage
- sea salt and fresh ground black pepper to taste
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.
1 Freestyle point/cup
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Davida @ The Healthy Maven says
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!).
Angie@Angie's Recipes says
I too enjoy a bowl of lentil soup. This looks very tasty, Jeanette.
Thanks Angie – this is a really easy soup and so good for you!
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.
The Café Sucre Farine says
I need to have a stash of this in my fridge! It sounds wonderful!
Lydia (The Perfect Pantry) says
Lentil soups are so easy. I’d love to try this soup with farro.
Nami | Just One Cookbook says
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. 🙂
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 🙂
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.
Loving this soup. I need to use lentils more in my daily cooking and eating. Thanks for the reminder and the recipe.
Thanks Shaina – love lentils and how easy they are to cook – no soaking needed!
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.
Nice soup. Thank you, Jeanette.
Thanks Liz – have a great week!
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.
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.
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.
I just have to say that I’ve been making this soup for well over a year now and it’s an absolute staple in my home! I freeze about 13 individual portions from this (I omit the cabbage) and have them on hand for an easy go-to meal. This is SO DELICIOUS! It’s just really handy to be able to freeze them flat and have on hand. Thank you so much!
I’m so glad you have been enjoying this soup – I’ve made it for so many people and it does freeze well. I like your idea of freezing it in individual portions!
The photos look delicious, but the written recipe has disappeared leaving only [amd-zlrecipe-recipe:152].
I’ve never met a lentil soup recipe of yours that I didn’t like and look forward to trying this one too.
Hi Peggy, thanks for letting me know. The recipe is now available again 🙂
ResQRinse Team says
This looks absolutely amazing! We are always on the hunt for delicious AND nutritious easy to make meals (love that we can freeze this one)!
Hello, Jeanette! I found your site because you’re referenced in a book on cooking whole grains. But this is the first recipe that caught my eye and it’s one I’ve been thinking about a lot lately! More than thirty years ago, a very similar recipe, attributed to Dolly Parton, was very popular and I made it in large batches to freeze and take to work for my lunch. I’ve long since lost the original recipe and was going to cobble it together from memory this winter. I’m eager to make your recipe next weekend. Thank you!
Hi Melinda! So funny – curious what book was I referenced in? Hope you enjoy this lentil soup!
The book is “Simply ancient grains” by Maria Speck, page 16. I had a little extra time last weekend so I made a pot of this soup – delicious! Thank you
Thank you Melinda – glad you enjoyed this soup!