Lentil Soup

Lentil Soup

Jan 20, 2017


  • ½ cup brown lentils
  • ½ cup red lentils
  • 8 cups water
  • 2 potatoes, peeled and quartered
  • 1 small onion
  • 2 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 3 tablespoons chicken bouillon powder
  • ¼ teaspoon turmeric
  • ½ teaspoon ground masala
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.

Meanwhile chop carrot, onion and celery. Add quartered potatoes and cook until tender.

When potatoes are cooked, remove into a mixing bowl; mash and set aside. Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft.

Add turmeric, ground masala, cumin, salt, and pepper. Simmer for another 15 minutes. Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Serve with toast, rice or by itself. Delicious and hearty!

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