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Clean Eating Lentil Soup © Jeanette's Healthy Living

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.

Course Soup
Keyword lentils
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 cups
Calories 94 kcal


  • 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


  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.

Recipe Notes

1 Freestyle point/cup

Nutrition Facts
Clean Eating Lentil Soup
Amount Per Serving
Calories 94
% Daily Value*
Sodium 835mg36%
Potassium 279mg8%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 4g4%
Protein 4g8%
Vitamin A 1330IU27%
Vitamin C 13.1mg16%
Calcium 35mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.