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Quick Lentil Soup Recipe - You Totally Got This - Quick & Easy Dinner Recipes

Quick Lentil Soup

  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 serves 1x


Soup in a snap. This 20 minute lentil soup is warm, hearty and so easy to cook. A winter favourite, guaranteed.


  • 2 tsp olive oil
  • ½ brown onion
  • 1 clove garlic
  • 1 carrot
  • 1 stick celery
  • 1 cup of kale or baby spinach
  • 1 can brown lentils
  • 2 cups vegetable stock.
  • Bread or bread rolls (regular or gluten free) to serve


  • Heat oil in a medium sized saucepan over a medium heat. Meanwhile roughly dice the onion, celery and carrot, and crush a garlic clove.
  • Transfer the onion, garlic, celery and carrot into the saucepan and cook for 5 minutes, stirring occasionally.
  • Add the stock, and bring to boil. Reduce heat and simmer for 5 minutes or until the vegetables are soft. If using kale, remove the stems from the leaves and chop into bite sized pieces while the soup is cooking.
  • Drain and rinse the lentils and add them to the saucepan, stir and cook for 3 minutes until the soup thickens. Stir in the kale or spinach until wilted. Season with salt and pepper.
  • Serve with a slice of bread or a roll.


Make a double batch and freeze the leftovers for a quick and healthy weekday lunch.



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