Hearty Lentil Soup

  • Servings: 8

    Ingredients Print Recipe

  • 3 cups uncooked green lentils, rinsed
  • 3 quarts water
  • 2 strips kombu (seaweed)
  • 2 tablespoons canola oil
  • 1 large yellow onion, chopped
  • 3 large carrots, chopped
  • 2 to 3 teaspoons balsamic vinegar (optional)
  • 1/2 teaspoon salt
  • Ground black pepper to taste


Put lentils and water into a large pot and bring to a boil. Skim off any foam on the surface, then reduce heat to medium low, add kombu and simmer until lentils are tender, about 1 hour.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened, 8 to 10 minutes. Add carrots and continue cooking until slightly tender, about 5 minutes. Remove skillet from heat and set aside.

During the last 20 minutes of cooking, transfer onion and carrots to pot with lentils. Once lentils are tender, stir in vinegar, salt and pepper and serve.

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