BYG Lentil Soup


Category: Soup & Salad, Vegetarian

Total Time: 45 mins

Servings: 4


  • 1 cup brown lentils, picked over and rinsed
  • 1/2 large sweet onion, finely chopped
  • 2 medium carrots, peeled ad cut into bite-sized pieces
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped or pressed
  • 2 cups fresh spinach
  • 1 quart vegetable stock ((organic brand or homemade))
  • 1/4 cup dry white wine or apple cider vinegar
  • 1 bay leaf
  • 1/4 tsp cinnamon
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil


  1. Put the oil in a large soup stock pot or dutch oven over medium-high heat. Add onion, celery, carrot and saute until soft (5-7 minutes). Add garlic and cook another 30 seconds.
  2. Add the bay leaf, wine/vinegar, stock, cinnamon, and lentils and bring to a boil. Lower heat to a medium-low or so that the mixtures bubbles gently, cover partially and cook until the lentils are tender, 20-30 minutes. Add salt, pepper, and spinach and cook another 1-2 minutes. Taste, adjust salt or liquid (add if it feels too thick) and remove the bay leaf.
  3. Ready to serve. Freezes well.