Vegetable Lentil Soup

  • Yield: 12 servings


3cups water
1cup green or brown lentils
6cups chicken broth or vegetable broth
1cup chopped, seeded, peeled tomatoes
3/4cup peeled cubed thin-skinned potatoes (red, white or Yukon Gold)
1medium onion, finely chopped
1 celery rib, cut into 1/4-inch pieces
1medium carrot, peeled and cut into 1/4-inch pieces
2cloves garlic, finely minced
1teaspoon cumin seeds
1teaspoon ground coriander
1/4cup chopped cilantro
Grated zest of 1/4 lemon
Juice of 1 lemon
1teaspoon salt, or to taste
1/3teaspoon pepper


  1. Bring the water to a boil in a saucepan and stir in the lentils. Reduce the heat to medium-low and simmer for 15 minutes or just until the lentils are tender. Drain and set aside.
  2. Combine the chicken broth, tomatoes, potatoes, onion, celery, carrot and garlic in a large soup pot and bring to a boil. Reduce the heat and simmer for 30 minutes.
  3. Add the cumin seeds and coriander. Simmer for 15 minutes longer.
  4. Stir in the lentils, cilantro, lemon zest, lemon juice, salt and pepper just before serving. Serve the soup hot.
  5. Garnish each serving with chopped cilantro and pass slices of lemon or lime to squeeze into the soup.

Recipe reprinted with permission from the Palo Alto Auxiliary for Children, Tastes, Tales and Traditions (the Palo Alto auxiliary for Chidren, 2005)